Roasted Cauliflower, Date & Prosciutto Pizza From Lidey Heuck

Directions

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.