Sicilian Cauliflower Pizza

Ingredients1 Pound Plain Pizza Dough½ Pound Fresh Mozzarella Cheese3 Cloves Garlic1 Head Cauliflower1 Bunch Oregano

Knick Knacks2 Tablespoons Tomato Paste1½ Tablespoons Capers1½ Tablespoons Golden Raisins½ Ounce Castelvetrano Olives¼ Teaspoon Crushed Red Pepper Flakes

Makes: 3 servings Prep Time: 15 minutes | Cook Time: 35–45 minutes

with Fresh Mozzarella & Oregano

For cooking tips & tablet view, visit blueapron.com/recipes/1099 Recipe #1099

Tomato paste (also called “estratto di pomodoro”) is a staple of Sicilian cuisine, where it lends irresistibly deep flavor to many classic sauces. Here, we’re cooking cauliflower down in an umami-packed tomato sauce until tender for the topping of tonight’s pizza. For concentrated pops of flavor we’re adding briny Castelvetrano olives, sweet golden raisins and herbaceous oregano—all balanced by fresh, creamy mozzarella.

Blue Apron Wine PairingsArco von Kammersbründl Zweigelt, 2015Zaca Mesa Vineyard Syrah, 2014

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Serve your dish: Assemble & bake the pizza:

Prepare the dough: Finish the cauliflower:

Start the cauliflower:Prepare the ingredients: Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and thinly slice the garlic. Cut out and discard the cauliflower core; cut into bite-sized florets. Pick the oregano leaves off the stems; discard the stems and finely chop the leaves. Tear the cheese into small pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then finely chop.

To the pan, add the tomato paste, capers, ¾ of the oregano and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and the cauliflower is coated. Add 2 cups of water and season with salt and pepper. Cook, stirring occasionally 15 to 17 minutes, or until thickened and the cauliflower has softened. Remove from heat. Season with salt and pepper to taste.

Evenly top the prepared dough with the finished cauliflower, leaving a 1-inch border around the edges. Evenly top the cauliflower with the raisins, olives and cheese; season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the cheese has melted and the crust is golden brown. Remove from the oven and let stand for 2 minutes before serving.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and cauliflower; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.

While the cauliflower cooks, lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil.

Garnish the baked pizza with the remaining oregano and a drizzle of olive oil. Divide ⅔ of the baked pizza between 2 dishes (you will have extra). Enjoy!

Instructions For cooking tips & tablet view, visit blueapron.com/recipes/1099