Yield: 1 Pizza, 16"

Roasted Cauliflower and Prosciutto Pizza

This pizza is topped with cauliflower roasted in olive oil and red pepper flakes, fresh basil leaves and a salty Italian dry-cured ham.

Print Recipe

  • 1 ea 16 oz. Pizza Dough Ball
  • 4 cups Fresh Cauliflower Florets
  • 1 tsp. Garlic, minced
  • 1 Tbsp. Extra Virgin Olive Oil
  • ½ tsp. Salt  
  • ½ tsp. Crushed Red Pepper Flakes
  • 1 Tbsp. Extra Virgin Olive Oil
  • 6 oz. Polly-O Low Moisture Whole Milk Diced Mozzarella
  • 3 oz. Prosciutto, shaved
  • ¼ cup Polly-O Shredded Parmesan
  • 1 Tbsp. Fresh Basil, torn
  1. Preheat pizza oven to 500°F; impinger oven to 475°F.
  2. Toss the cauliflower florets with the garlic, 1 Tbsp. of the olive oil and salt and red pepper flakes.
  3. Place the cauliflower onto a baking pan and roast until the florets begin to brown, 20 – 25 minutes.
  4. On a lightly floured surface, stretch dough to 16" diameter.
  5. Lay stretched dough onto a lightly floured pizza peel or a pizza screen sprayed with pan release.

To Assemble: Top each dough with the following:

  • 1 Tbsp. Olive Oil, brush on dough
  • 4 cups Roasted Cauliflower Florets
  • 6 oz. Polly-O Low Moisture Whole Milk Diced Mozzarella
  • 3 oz. Prosciutto
  1. Bake in pizza oven for 8 – 10 minutes, impinger oven 5 – 6 minutes or until baked through and golden brown.
  2. Top each pizza with ¼ cup Parmesan cheese and 1 Tbsp. torn basil leaves. Cut and serve immediately.
Products Used In This Recipe
Low Moisture
Whole Milk Mozzarella Diced, 5 lb. Bag
UPC: 7104007428 Pack Size: 6/5 lb.
Shredded Parmesan, 5 lb. Bag
UPC: 7104008546 Pack Size: 4/5 lb.