This pizza was inspired by the beautiful purple cauliflower and fresh garlic sausage from one of our favorite gourmet markets, Bristol Farms in La Jolla. We also had a few leftover ingredients from our Saturday night pasta: French green beans, toasted pine nuts, Parmigiano-Reggiano cheese, and Pecorino Romano cheese. Because it's a weeknight, I made a quick stop at the store for Pillsbury Thin Crust Pizza Dough, mozzarella, and a bottle of wine.
I gently stretched and reshaped the dough into a rustic, round shape (just can't have a rectangular pizza!) and placed it on a pizza stone, which was lightly sprinkled with cornmeal. I drizzed some olive oil on the dough and then added about 1 cup of grated Mozzarella cheese, 1/2 cup Parmigiano and 1/2 cup Pecorino. Next, I added the toppings: 2 Garlic Sausages (grilled and sliced diagonally about 1/4 inch thick), 1 head of purple cauliflower (separated into flowers, drizzled with olive oil, and roasted in a 450 degree oven for about 12 mintues), about 10 French green beans (cut in half and blanched in salt water for 6 minutes), and the remaining 1 cup Mozzarella, 1/2 cup Parmigiano and 1/2 cup Pecorino. I grilled the pizza, on the pizza stone, covered, for about 12 minutes. For garnish, I added about 2 tablespoons toasted pine nuts and 2 tablespoons chopped, fresh oregano.
It was amazing. After a few slices of pizza and a glass of Chianti, the stress of Monday drifted off into the cool, night air.
Denise @ There's a Newf in My Soup