A grandma pizza is cooked in an olive-oil coated rectangle baking pan. Cheese is usually placed on first with the sauce going on top of the pizza. This one has ricotta and cauliflower.
In a large mixing bowl or the bowl of a stand mixer, mix the yeast, water, and 1 TBSP of the oil. Add the flour and salt and mix until well combined and dough pulls away from the sides of the bowl (adding a little more water or flour if necessary).
Knead the dough by hand or use a dough hook on a stand mixer for about 2 minutes then form the dough into a ball.
Add the remaining 1 TBSP of oil to a large bowl. Put the dough ball into the bowl and roll around to completely coat in oil. Cover the bowl and refrigerate for 24 hours.
THE TOPPINGS:
Preheat the oven to 420 degrees F. Trim the leaves off the cauliflower and remove the core and discard. Chop the rest of the cauliflower into small pieces with a knife or the food processor. Toss the cauliflower with balsamic vinegar, olive oil, and salt and pepper. Lay flat on a baking sheet and roast in the oven until evenly charred on the edges. About 12 minutes.
In the meantime mix the ricotta cheese with the fresh basil and the salt and pepper and set aside.
ASSEMBLY:
Pull the dough from the fridge and allow to sit out at room temperature for about 20 minutes.
Preheat oven to 475°F. Pour the 1/2 cup of olive oil onto a 18x13 rimmed baking sheet and tilt to coat evenly.
Stretch the dough to fit the baking sheet, if the dough starts pulling away from the edges let it rest for about 10 minutes.
Sprinkle the dough evenly with the mozzarella then add small dollops of ricotta mixture all over the top. Sprinkle with the cauliflower.
Bake in the preheated oven for 17 to 20 minutes or until the bottom crust is golden brown and crispy.
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