Prosciutto Pizza with Cauliflower Crust
- 1 small head cauliflower, chopped (about 5 cups)
- 2 ounces shredded Asiago (1 cup)
- 1 large egg
- 1/2 teaspoon dried Italian seasoning or oregano
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- Olive oil, for brushing
- 1 1/2 cups shredded mozzarella (6 ounces)
- 1/2 cup marinara sauce
- 4 slices prosciutto (1 ounce), sliced into ribbons
- Crushed red pepper flakes, for sprinkling
- 1/4 cup fresh basil leaves, torn
- Special equipment: A pizza stone or baking sheet; a pizza peel, flat cutting board or cookie sheet; and a clean kitchen towel.
- Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.
- Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.
- Transfer the cauliflower to a large bowl.
- Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched.
- Pour onto a clean kitchen towel and wring out as much moisture as you can.
- Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil.
- Spread the cauliflower mixture into a 12-inch circle.
- Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.
- Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding).
- Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper.
- Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.
- Sprinkle with the basil just before serving.
cauliflower, egg, italian seasoning, clove garlic, kosher salt, olive oil, mozzarella, marinara sauce, red pepper, fresh basil
Taken from www.foodnetwork.com/recipes/food-network-kitchens/prosciutto-pizza-with-cauliflower-crust.html (may not work)