This pizza recipe is from this amazing person! BevCooks, you are a dream.
* 1 to 1 1/2 pound fresh pizza dough – I USED TWO 1 lb doughs
* 1 medium cauliflower head, broken into small florets
* 8-12 oz sliced baby bella mushrooms (or your fave ‘shroom)- IF EXTRA JUST EAT THEM
* 4 Tbs. extra virgin olive oil, divided
* 2 to 3 tsp fresh thyme leaves
* 10ish-20 fresh sage leaves- one package
* 6 garlic cloves, in their skins- I FELT LIKE I DIDN’T HAVE ENOUGH- USE A WHOLE HEAD
* 1/3 cup thinly sliced red onion (a mandolin works great!)-USE WHAT IT CALLS FOR DON’T BE AFRAID OF THE TASTE
* salt and pepper
* 1 (8-12 oz) ball fresh mozzarella, shredded -THE FRESH BALL SHREDDED SEEMED TO MELT WEIRD. USE A BAG OF MOZZ NEXT TIME. WE UNEXP USED A LOT OF CHEESE.
Preheat oven to 400.
Place the mushrooms on one baking sheet, and the cauliflower florets on another. Nestle the garlic cloves in with the cauliflower or mushrooms. Sprinkle with a good pinch of salt and pepper, drizzle with 2 Tbs. of oil and sprinkle both trays with thyme and 5-10 sage leaves on each. Give it a good toss. Roast the mushrooms for 30 minutes, and the cauliflower for 45, or until you get some good roasted color all over. Remove pans from oven and set aside.
At this point, throw a pizza stone into the oven if you have one.
Using tongs, fish out the garlic and press the cloves out of their skins (they shouldn’t burn your fingers if you pinch them gently), into a small bowl. Add a pinch of salt and a good amount of olive oil, and mash into a paste-mine was more oily which is good. It doesn’t have to be perfect.
Now divide the pizza dough into two balls and evenly roll out on a floured work surface. Evenly brush the garlic oil over the two crusts. I went to the edges. Now par-bake each crust for two minutes. (THIS IS WHAT MAKES IT SO GREAT) You can do this one at a time, if needed.
Sprinkle about 1/2 cup of shredded cheese on each crust, and evenly top with the roasted mushrooms, cauliflower and red onion. (and more thyme and sage!) Top it with the rest of the cheese and bake another 12 minutes, or until the cheese is browned and bubbly, and the dough is cooked through.