Pizza Expo 365 Challenge

Challenge Recipe

Cavolfiore Pie

By Russell Rummer | Pizzeria Delfina


Recipe

Vegan Cauliflower pizza

Pizza Dough 1

Cauliflower puree 4oz

Chili flake .1oz

Black olives, chopped small .5oz

Capers .25oz

Red onions 1oz.

Roasted cauliflower 6oz

EVOO .2oz

Salt TT

Vegan salsa verde .25oz

  • Stretch Dough Ball
  • Spread cauliflower puree over whole pie evenly
  • Disperse chili flake, olives, capers and onions evenly over pizza
  • Disperse roasted cauliflower evenly over pizza
  • Drizzle with EVOO
  • Season with salt
  • Bake
  • Drizzle with salsa verde

Roasted Cauliflower

Cauliflower 1ea.

EVOO 2oz.

Salt TT

  • Pre-heat sheet pan in pizza oven
  • Cut Cauliflower across in to 1/4in. steaks
  • Gently toss with olive oil trying not to break
  • Season with salt
  • Place on pre-heated sheet pan and return to the oven till lightly golden and cooked

Garlic confit

Garlic 16 cloves

EVOO 2 cups

  • Combine garlic and oil in small sauce pot
  • Cook on super low heat till garlic is lightly browned and soft, roughly one hour
  • Cool oil and garlic
  • Refrigerate, can be stored up to two weeks

Cauliflower puree

Cauliflower 1ea.

EVOO 2oz.

Garlic confit 4 cloves

Garlic oil 1oz.

Salt TT

  • Pre-heat sheet pan in pizza oven
  • Cut Cauliflower into florets
  • Toss with olive oil
  • Season with salt
  • Place on pre-heated sheet pan and return to the oven till lightly golden and cooked
  • Cool roasted cauliflower on speed rack
  • Add roasted cauliflower, roasted garlic and garlic oil to Vitamix
  • Puree till super smooth in Vitamix, add water if too thick
  • Season with salt TT

Vegan salsa verde

Yield – 2 cups

Parsley 1-2 bunches

Mint 1/5 bunch

Garlic 3 small cloves

Shallot, macerated in vinegar 1

EVOO 2 c

· Mortar the parsley and mint together. Transfer to a mixing bowl. Mortar garlic. Mix all ingredients in a bowl with a few drops of the vinegar from the shallots. Season to taste.