White Pizza with Cauliflower and Sausage.
I confess: I love white pizzas. My husband, on the other hand, is a purist of tomato sauce and wants it on everything.
I made this incredible White Pizza with Cauliflower and Sausage, a rustic and tasty combination that unites the sweetness of cauliflower with the savory sausage.
Result? My husband completely changed his mind… An absolute success, we devoured it in a flash.
If you’re looking for a white pizza that makes up for the absence of tomato and wins over even the most discerning palates, this is the recipe for you. Come with me, let’s start cooking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 35 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the cauliflower and sausage pizza
- 4 cups all-purpose flour
- 1 tsp dry yeast
- 1.6 cups Water
- 1.5 tsp salt
- 2 tbsps extra virgin olive oil
- 1.1 lbs cauliflower, cooked, boiled
- g sausage
Tools
I used a baking tray, mine is about 16 x 14 inches.
Steps for the cauliflower and sausage pizza
In a large bowl, combine flour and water with the dissolved yeast, pouring it in slowly, stirring with a fork until fully absorbed.
Incorporate the salt and then add the oil: don’t be alarmed if the dough seems to “swim” at first.
Work with hands or a fork for a few minutes. It’s normal for the oil to take a little time to be absorbed. Once incorporated, the dough will be smooth and perfect.
Cover the bowl with a clean cloth and let the dough rest for 10 minutes.
After this time, we are ready for the first round of folds. Lift an edge of the dough and bring it towards the center (like forming an envelope). Repeat for a total of 4 folds (I recommend checking the photos for better clarity).
Cover again with the cloth and let the dough rest for about 10 minutes.
Repeat this operation (folds + 10-minute rest) two more times, for a total of three times.Once the cycle of rests and folds is complete, cover the bowl with cling wrap and let it rise at room temperature for about 3 hours.
The dough should double in volume.
Take the baking tray and grease it lightly with oil. Pour the risen dough and gently stretch it out, using lightly oiled fingertips.Little trick: If the dough resists and doesn’t stretch easily, let it rest for two or three minutes. This relaxation time will make it more pliable.
Once stretched, season with the cauliflower (already seasoned beforehand) and distribute it evenly. Cover the tray with cling wrap again and let rise for another hour.
After the second resting time, remove the wrap and distribute the sausage (previously crumbled) evenly over the pizza.
Preheat the oven to 390°F.
Bake the pizza for the first 15 minutes at the bottom of the oven.
Then, move the tray to the middle and bake for another 10-15 minutes, or until the edges are golden brown.
Remove from the oven, let slightly cool, and enjoy your white pizza.
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Storage
If you have leftovers, it’s delicious even the next day. Wrap it in aluminum foil and store it in the fridge. Just reheat it a few minutes before enjoying.
