"Mini cauliflower pizzas with beet pesto and goat cheese topped with fresh basil and prosciutto.
For the cauliflower crust, I used the same recipe I posted last weekend but substituted the ricotta with goat cheese. Then instead of making one pizza, I made mini bite size pizzas."
Mini Cauliflower Pizzas With Beet Pesto, Goat Cheese And Prosciutto
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Recipe Intro From aupairinthekitchen
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Serves or Makes: serves 4
Recipe Card
ingredients
- For the beet pesto:
- 3 medium beets
- 3 garlic cloves
- 3/4 cup walnuts, roasted
- 1/2 cup parmesan cheese, grated
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and Pepper, to taste
- For the cauliflower crust:
- 1 medium head of cauliflower
- 2 eggs
- 1/3 cup grated parmesan cheese
- 1/3 cup ricotta cheese
- Salt and Pepper, to taste
- 1 tablespoon oregano
- Tomato sauce, Turkey, pepperoni, Mozzarella, Fresh basil, for topping
Method
Step 1
Preheat oven to 350.
Step 2
For the beet pesto, wash and scrub beets. Wrap beets and garlic with a little olive oil in aluminum wrap and bake until beets are soft, around 45 minutes. Put all ingredients except for olive oil in a blender and blend. With the blender on, slowly start pouring olive oil in the pesto. Blend until the desired consistency.
Step 3
For the cauliflower crust, put the cauliflower florets in a food processor and blend for a few seconds to get a couscous-like consistency. Put the cauliflower in a microwave safe bowl, cover with plastic wrap, and cook for 4 minutes. Let it cool slightly.
Step 4
Put the cauliflower in a clean kitchen or cheese clothes and squeeze out all the moisture. Add the eggs, cheese and seasonings. Mix. Put the dough on a parchment paper lined baking sheet and for a circle or square shape.
Step 5
Bake at 425F for 25 minutes, until the top is slightly browned. Now you can add the toppings. Bake until cheese gooey.