Cauliflower Pizza

Jim Lahey, the founder of the Sullivan Street Bakery recently released a cookbook with all his bread, sandwich and pizza recipes. The "Pizza Cavolfiore" or Cauliflower Pizza is our new favorite pizza because it has a great mix of flavors. I have been using Jim's no-knead bread recipe for a couple of years, and now I use his new no-knead pizza dough recipe. Just combine 3 3/4 cups of bread flour, 2 1/2 tsp. of instant or active dry yeast, 3/4 tsp. salt, 3/4 tsp. sugar, and 1 1/3 cups of room temperature water. Let it rise for only two hours and you are good to go. It will make enough dough for two 13/18 inch pies in rimmed baking sheets of the same size. Before you spread it out the dough you want to evenly spread out a tablespoon of olive oil on the sheet.

As for the the toppings, Jim Lahey's theory on pizza is that it each bit should have a mix of toppings, so the directions call for the cauliflower to be sliced with a mandolin set at 1/16, which is paper thin (watch your fingers!). Here are the ingredients for the topping, in a bowl combine:

1 medium Cauliflower

1/2 cup of green olives (I used black olives)

2 large cloves of garlic (minced or crushed)

3/4 tsp. of salt

1/2 tsp. red pepper flakes

1/4 cup of olive oil

1 or 2 tbsp. bread crumbs

Evenly spread the mixture on the dough and cook for 25-30 minutes until topping is golden brown. Enjoy!