Chris Decker, Managing Partner, Metro Pizza, Las Vegas
If you’re anything like me, you love pizza and tacos! This month I want to give you a little mash up. A while ago a question was posed to one of the many pizza groups: “What is an underutilized pizza topping?” My answer: cauliflower. I absolutely love it fried and added to a pizza. It’s also great added to mac and cheese. The same principles apply: Melted cheese and cauliflower go well together. It’s magic. For this recipe, I roast and treat the cauliflower like pork carnitas. The taste is great and for those of you who want to skip the meat once in a while or a good veggie option with your pizza, give this a try. However, there is some preparation involved in this one. The pickled onions and pickled peppers take a day or so to set up. But it’s definitely worth the time.
This recipe will make three to four 10- to 12-inch pizzas. Enjoy!
Chris Decker is the managing partner at Metro Pizza in Las Vegas, NV. Instagram: @everything but anchovies
On deck: Cauliflower and pickled pepper Taco Pizza
Author: Pizza today
Type of recipe: pizza
- 12-16 oz whole milk mozzarella
- *For cauliflower:
- 1 head of cauliflower
- 2 tbsp olive oil
- 1½ tsp ground cumin
- 1 tsp ancho chile powder
- 1 teaspoon smoked paprika
- pinch of kosher salt
- *For pineapple pickled peppers:
- 10-12 serrano peppers, thinly sliced ​​diagonally
- 1 cup white vinegar
- 1 cup pineapple juice
- 2 tablespoons of sugar
- 1 teaspoon kosher salt
- 4 cloves of garlic
- *For citrus pickled onions:
- 1 whole red onion thinly sliced
- 1-2 lemons
- *Toppings after baking:
- Fresh coriander
- Chipotle sauce (store bought is fine)
- To roast the cauliflower, cut the cauliflower into florets and place them in a mixing bowl.
- Add oil, cumin, chili powder, paprika and salt.
- Turn to incorporate all the spices into the cauliflower.
- Add the seasoned cauliflower to a sheet pan and roast at 500-550 F for 10-15 minutes, tossing and turning every few minutes for even cooking and char marks.
- When the cauliflower is tender and thoroughly roasted, take it out of the oven and cool. Once cooled, wrap and refrigerate.
- To pickle the onions, place your thinly sliced ​​onions in a bowl and squeeze the lemon over the onion. When all the juice covers the onions, turn and make sure the lemon juice hits the whole onion. For the first hour, continue to turn the onions and mix them in the lemon juice.
- Cover and refrigerate.
- To pickle the peppers, place the sliced ​​peppers in a bowl.
- Add the vinegar, pineapple juice, salt and sugar to a saute pan and bring to a boil, stirring, until the sugar and salt have dissolved.
- To dissolve over the sliced ​​peppers, cool and wrap.
- Stretch your dough to the desired size and add to a floured pizza shell.
- Top with 4 ounces of mozzarella, then arrange the roasted cauliflower around the pizza.
- Bake pizza for 10-12 minutes at 550 F, turning as needed to ensure proper baking.
- When you’re done baking, remove the pizza from the oven and let it cool on a wire rack for a minute or two.
- Cut the pizza into six slices and drizzle the chipotle sauce around the pizza with a spoon.
- Spread pickled peppers, pickled onions and fresh coriander leaves over the pizza and serve.
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