Roasted Cauliflower, Date & Prosciutto Pizza From Lidey Heuck

October 18, 2022
2 Ratings
  • Prep time 2 hours
  • Cook time 45 minutes
  • makes 3 (14-inch) pizzas
Author Notes

Roasted cauliflower is paired with dates, prosciutto, and Fontina Val D’Aosta cheese in this aromatic fall pizza. Both nutty and mild, fontina makes the perfect foil to the sweet and savory flavors in this pie. The crust is made from a simple yeasted dough that’s ideal for beginner pizza makers—and with a rise time of just two hours, it’s one that can easily be made the same day you plan to fire up your Ooni Karu 16 Multi-Fuel Pizza Oven.

The Ooni Karu 16 may be compact, but it’s powerful! This multi-fuel oven can reach 950°F in just 15 minutes using wood, charcoal, or gas as fuel. When it’s time to cook, keep a close eye on your pie because when the oven is at temperature, your pizza will be ready in under 3 minutes. —Lidey HeuckFood52

Test Kitchen Notes

This recipe is shared in partnership with Ooni . —The Editors

What You'll Need
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Roasted Cauliflower, Date & Prosciutto Pizza From Lidey Heuck
  • For the crust:
  • 1 (¼-ounce) packet active dry yeast
  • 1 tablespoon granulated sugar
  • 1 1/2 cups warm water (105 to 110°F)
  • 2 tablespoons olive oil, plus more as needed
  • 2 teaspoons kosher salt
  • 4 cups bread flour, plus more as needed
  • For the toppings:
  • 1 large (2½ pound) head of cauliflower, cored and cut into small florets
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 1/2 cups grated Fontina Val D’Aosta cheese (about a 1 pound block with the rind on)
  • 1 cup pitted dates, chopped
  • 6 ounces prosciutto, thinly sliced
  • 1/3 cup fresh sage leaves, coarsely chopped
  1. Make the pizza dough: Combine the yeast and sugar in a very large bowl. Add the water, stir gently, and set aside for 5 to 10 minutes, until bubbles have formed all over the water’s surface. Stir in the olive oil and salt. Add the flour and mix with a wooden spoon until a rough, craggy dough forms.
  2. Dump the dough out onto a floured surface and knead for 8 to 10 minutes until the dough forms a smooth ball, adding flour as needed to keep the dough from sticking.
  3. Brush the bowl you used to make the dough generously with olive oil. Place the ball of dough in the bowl and brush it all over with oil. Cover with a dish towel and set aside at room temperature until the dough has doubled in size, about 90 minutes.
  4. Once the dough has risen, cut it into three equal pieces and gently form each one into a round ball. Place the balls of dough on a sheet pan, brush with olive oil, and cover loosely with a dish towel. Set aside for 30 to 60 minutes at room temperature to allow the dough to rise again.
  5. Meanwhile, roast the cauliflower: Heat the oven to 425 °F. Place the cauliflower florets on a sheet pan. Drizzle with ¼ cup olive oil, sprinkle with 1 teaspoon salt and a few grinds of black pepper, and toss well to coat. Roast for 30 to 35 minutes, tossing occasionally, until tender and browned. Set aside to cool.
  6. Light your Ooni according to the instructions in the manual—you'll use either propane gas, charcoal, or briquettes depending on the specific model you have. Use an infrared thermometer to check the temperature of the stone and keep in mind that it may be different from the temperature reflected on the oven’s screen. You’re aiming for about 750°F.
  7. Make the pizza: Generously flour a large pizza peel. Gently stretch one piece of dough out to a 14-inch-round circle, taking your time and adding more flour as needed to prevent sticking. Lay the stretched dough on the pizza peel.
  8. Sprinkle the dough with 1½ cups cheese, leaving a 1-inch border around the edge of the pizza. Scatter about a third of the cauliflower over the cheese, followed by a third of the chopped dates. Cut the slices of prosciutto in half crosswise and arrange about a third of the slices on top of the cauliflower and dates. Finally, sprinkle a few of the sage leaves on top.
  9. Cook the pizza: Slide the pizza off the peel into the Ooni. Cook for 2 to 3 minutes, turning the pizza every 25 seconds so it cooks evenly. Transfer the pizza to a board, cut into slices, and serve.
  10. Repeat the process with the remaining two pizzas, checking the temperature in the Ooni and adjusting the heat as necessary.

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