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Mini Cauliflower Pizzas

A veggie alternative to the popular Italian dish

Who doesn’t like pizza? This dish of Italian origin is almost always on our shopping list. Some dare to make it at home, while others prefer to buy it ready to eat, but the truth is that we all like pizza.

As the story goes, the term pizza first appeared in 997 B.C. The ancient Greeks were already eating a flatbread called ‘Plakous’, similar to focaccia but not so fluffy. It was topped with herbs, onion, garlic, and cheese.

The pizza that we know today did not arrive until the 17th century. It was in the city of Naples where they devised to roll out the dough and add tomato sauce that came from the Americas.

In its origins, pizza was considered a poor recipe. This was the thought of many until, in 1889, the Italian queen Margherita de Saboya tried a piece and requested that one be prepared with the colors of the country: the cheese representing the white part, the tomato sauce the red, and the green color coming from the basil leaves.

Without a doubt, pizza is everywhere. So much so that ‘World Pizza Day’ is celebrated on February 9th.

From its creation to the present day, many pizza recipes have emerged. So learn how to make a cauliflower-based pizza and finish it with your ingredients of choice. Don’t forget to finish it off with a touch of oregano and, if you like it spicy, a drizzle of extra virgin olive oil with chilli.

Mini Pizzas de Coliflor
Mini Cauliflower Pizzas

Ingredients for 12-14 mini pizzas

  • 1 small cauliflower
  • 1 egg
  • 30 g of finely grated Manchego cheese
  • Salt
  • Black pepper
  • 50 g tomato sauce
  • Dried oregano
  • 1/2 zucchini
  • Assorted cherry tomatoes
  • 150 g of fresh mozzarella
  • Dried oregano
  • Fresh basil

Step-by-step preparation

  1. Wash the cauliflower and remove the stem.
  2. Finely chop the cauliflower florets or grate with a cheese grater.
  3. Spread the grated cauliflower in a microwave-safe dish and dry on full power for 8 minutes. Add the grated Manchego cheese, stir until integrated and let cool.
  4. Add the egg to the cauliflower and cheese and season to taste. Stir well until obtaining an even dough.
  5. Take small portions of the dough and spread on a cookie sheet covered with parchment paper.
  6. Put the tray in the oven (preheated to 200 ºC) and cook for 10 minutes.
  7. Meanwhile, wash the zucchini and cherry tomatoes. Slice the first zucchini thin and quarter the tomatoes.
  8. Remove the tray from the oven and cover each pizza base with tomato sauce, a little oregano, zucchini, cherry tomatoes and pieces of mozzarella.
  9. Put the tray back in the oven, on the bottom rack, and cook the pizzas for another 10 minutes or until the edges are golden.
  10.  Wait a few minutes before serving the pizzas, accompanied with fresh basil or any other herbs you have on hand.

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

Let me start this text with a reflection, and it’s that everyone should have access to enjoyment. For this reason, more and more companies are creating a series of ideal products for it. We’re talking about the alcohol-free world.

S.Pellegrino y Natureo
S.Pellegrino y Natureo

Therefore, for the first time, we recommend a wine without alcohol, such as Natureo, but that maintains all the flavor of wine. Formed from grapes and a Mediterranean climate, it’s a wine full of fragrances whose flavors really shine through.

And at its side, a water that could accompany the dish on its own, due to its special characteristics, like bright and pearly bubbles with the subtlety and freshness of citrus. We are talking about S.Pellegrino. The perfect pair, they have created an ideal environment for this cauliflower pizza with a basil and mozzarella base. Who would have thought … and how delicious it looks.

Alcohol-Free Version: Essenza Sangina Orange with Raspberry

Pleasure is sometimes marked by contrast, but there must always be a harmony between the elements, in this case the cauliflower pizza and this natural soft drink that delights the most demanding palates. Ideal for vegans and children, it perfectly accompanies simple and quick dishes like this tasty pizza.

Tips

  • Cauliflower is dried in the microwave and loses moisture. If after eight minutes it still feels wet, heat for two more minutes.
  • The egg must be incorporated into the cauliflower once it has cooled to avoid solidifying.If you don’t have Manchego cheese at home, use Parmesan, Grana Padano or another type of hard cheese.
  • To make the cauliflower bases flat, cover with a sheet of parchment paper and roll. Avoid making them too thin.
  • You can add your vegetables of choice to the pizzas. Add mushrooms, corn, eggplants, asparagus, etc.

Make it a perfect meal with our  Tuna Poke Bowl… find the step-by-step recipe here!

End this amazing meal with a Cheesecake with Strawberrys, click here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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