We’re celebrating living (brilliantly) in the City of Gold
Roasted Cauli White Pizza Dip
Pizza feeds the soul – even gluten-free pizza, and here’s the proof…
1 cups head of cauliflower (about 4-5) cut into small pieces
1 tablespoon olive oil
2 cloves garlic
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste
220g mascarpone cheese may use cream cheese
1/2 cup mozzarella cheese shredded, plus more for topping
1/2 cup provolone cheese shredded, plus more for topping
Preheat oven to 230 degrees C. Toss cauliflower with oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer on baking pan. Toss on the 2 cloves of garlic (leave them in their skin) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes in total. Pop the garlic out of its skin and discard the skin. Turn the oven down to 180 degrees C.
Remove from the oven and add the hot cauliflower and garlic to the bowl of a food processor. Add the basil, parsley, oregano, thyme, rosemary, cayenne and crushed red pepper. Pulse one to two minutes to combine. Add the mascarpone, mozzarella, provolone and parmesan. Process for 3 to 5 minutes or until the dip is very smooth. Season with salt and pepper. If desired stir in sun-dried tomatoes.
Pour the dip into a baking dish or multiple smaller baking dishes. Top the dip with slices of fresh mozzarella and provolone. Add pepperoni’s and olives if desired. Bake the dip at 180 degrees for 30 minutes until hot and bubbly and golden on the top. Serve hot with crackers.
Dessert pizza … yum!
We know it’s hard to believe but there’s more to pizza than bacon, avo and feta. Feeling adventurous? Why not give one of these dessert pizza combinations a go?
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