By Chef David
Prairie Street Prime Resident Chefs
Chef David’s Wood-Fired Cauliflower and Mushroom Pizza, baked in the XO pizza oven, will transport you straight to Napoli, with its super-crisp crust and gentle wood smoke flavor.
Wood-Fired Cauliflower and Mushroom Pizza!
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MAKE THIS RECIPE
STEP-BY-STEP
INGREDIENTS YOU’LL NEED -
1 ball of pizza dough, store-bought or homemade, at room temperature
4 cups roasted vegetables; mushrooms, cauliflower, onions, fennel, etc.
2 handfuls fresh arugula
Extra virgin olive oil
Kosher salt and black pepper
Corn meal or flour as needed
Preparation
Build a wood fire in your pizza oven and allow it to reach a temperature of at least 500ºF / 260ºC. If you’re baking the pizza in your oven, place a rack on the lowest shelf and preheat the oven to 500ºF / 260ºC.
Sprinkle cornmeal or flour over your pizza peel or on an inverted sheet tray, then stretch and pull the dough to make a large circle or rectangle. You can also press the dough into an oiled, rimmed sheet pan for a pan pizza.
Scatter the roasted vegetables over the dough, then drizzle with olive oil and season with salt and pepper.
Transfer the pizza to the oven. If using a pizza oven, rotate the pizza a few times to make sure it cooks evenly. In a home oven, you may need to rotate it 180 degrees so it browns evenly. Let the crust get deeply golden and bubbly.
Remove the pizza from the oven and scatter the arugula over it, drizzle with a bit more olive oil, and serve.
Bete’avon!
