Roasted Cauliflower and Ricotta Grandma Pie

Roasted Cauliflower and Ricotta Grandma Pie

Ingredients

cauliflower, cut into small florets 1 head
lemon, cut into quarters, seeded 1
anchovy fillets packed in oil, drained 4
garlic cloves 4
chopped drained capers 1/4 cup
olive oil 1/4 cup
Kosher salt and freshly ground black pepper to taste
BREADCRUMBS
finely ground breadcrumbs 1 cup
olive oil 1 cup
Parmesan, finely grate 1/2 cup
GRANDMA STYLE PIZZA DOUGH (See recipe in index)
fresh mozzarella, grated 1 1/2 cup
fresh ricotta 1 cup
chopped fresh flat-leaf parsley 1/2 cup
Cauliflower

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Instructions

  1. Preheat oven to 400°. Toss cauliflower, lemon, anchovies, garlic, and capers with oil on a large rimmed baking sheet; season with salt and pepper.
  2. Roast, tossing occasionally, until cauliflower is tender but not browned, about 20 minutes. Squeeze lemon juice over cauliflower and toss to coat. Discard lemon and garlic, if desired.
  3. DO AHEAD: Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.
  4. Breadcrumbs
  5. Meanwhile, toss breadcrumbs and oil on a large rimmed baking sheet; toast, tossing occasionally, until golden brown, 6–8 minutes. Let cool; toss with Parmesan.
  6. Assembly
  7. Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
  8. Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with cauliflower mixture. Bake until golden brown and crisp on bottom and sides, 20–30 minutes. Top pie with toasted breadcrumbs and bake 1 minute longer.
  9. Serve topped with parsley.

 

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