Cau­li­flower crust piz­zas with zuc­chini and cavolo nero

donna hay - Fresh + Light - - Fresh -

¾ cup (180g) low-fat ri­cotta

1 tea­spoon finely grated lemon rind

1 ta­ble­spoon milk

¼ cup (20g) finely grated parme­san, plus ex­tra to serve

100g baby cavolo nero ( Tus­can kale) leaves

1 zuc­chini (cour­gette), thinly sliced

12 white an­chovies

2 tea­spoons ex­tra vir­gin olive oil

¼ tea­spoon dried chilli flakes

cau­li­flower pizza bases

600g cau­li­flower flo­rets, roughly chopped

¾ cup (75g) hazel­nut meal (ground hazel­nuts)

¼ cup (20g) finely grated parme­san

3 eggs, lightly beaten

sea salt and cracked black pep­per

Pre­heat oven to 180°C (350°F). To make the cau­li­flower pizza bases, place the cau­li­flower in a food pro­ces­sor and pulse un­til it re­sem­bles fine crumbs. Trans­fer to a large bowl, add the hazel­nut meal, parme­san, eggs, salt and pep­per and mix to com­bine. Di­vide the mix­ture in half and place each half on a lightly greased oven tray lined with non-stick bak­ing pa­per. Press out each piece of dough into a 32cm x 25cm rec­tan­gle and bake for 20–25 min­utes or un­til golden and crisp.

In­crease oven tem­per­a­ture to 200°C (400°F). Place the ri­cotta, lemon rind, milk, parme­san, salt and pep­per in a medium bowl and mix to com­bine. Spread the ri­cotta mix­ture over the base of each pizza. Top each pizza with cavolo nero, zuc­chini and an­chovies. Driz­zle with oil and cook for 10–15 min­utes or un­til golden. Sprin­kle with ex­tra parme­san and serve with chilli flakes. MAKES 2.

Tip: To make this pizza as it ap­pears on the cover, press the dough into two rounds, omit the an­chovies, re­place the chilli flakes with chopped dried chill­ies and top with Greek-style basil leaves to serve.

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