CAULIFLOWER PIZZA WITH MOZZARELLA & COURGETTE

SERVES 4

INGREDIENTS

1 small cauliflower (1kg), trimmed, cut into florets

¼ cup coarsely grated cheddar

1 free-range egg, beaten lightly

¾ cup coarsely grated parmesan

½ cup tomato passata

2 small courgettes (180g), sliced thinly into ribbons

1 cup fresh basil leaves

1 small red chilli, sliced thinly

100g buffalo mozzarella, torn coarsely

1 Tbsp olive oil

1 Tbsp finely grated lemon rind or strips (see Cook’s Note, right)

1 Tbsp freshly squeezed lemon juice

1 Preheat oven to 200°C. Line two oven trays with baking paper. Draw a 22cm circle on each piece of baking paper and turn over.

2 Process cauliflower until finely chopped. Place in a microwave-safe bowl, cover with plastic wrap and microwave on high for 12 minutes or until tender (alternatively steam the finely chopped cauliflower until tender). Drain in a sieve and let cool.

3 When cool enough to handle, place cauliflower in the centre of a clean tea towel. Gather ends together and squeeze excess moisture from cauliflower.

4 Combine cauliflower, cheddar, egg and ¼ cup parmesan in a large bowl; season. Shape cauliflower mixture into rounds marked on trays; smooth the surface. Bake for 25 minutes or until golden.

5 Spread bases with passata. Add a quarter each of the courgette ribbons and basil, then sprinkle with chilli, mozzarella and remaining parmesan. Bake for 20 minutes or until golden and crisp.

6 Meanwhile, combine oil, rind, juice and remaining courgette ribbons and basil in a medium bowl; season to taste.

7 Serve pizzas topped with courgette salad.