Buffalo Cauliflower Pizza This pizza pairs particularly well with our Old Vine Zinfandel or Rosé.
Serves: 8 Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes (+12 hours 10 minutes standing time)
Ingredients
Dough: See page 20 Toppings: 1 head cauliflower, trimmed and cut into florets 3/4 cup buffalo hot sauce 1/2 tsp salt 1/4 tsp cracked pepper 2 tbsp olive oil
Instructions 1. Dough: See page 20
3. Toppings: Preheat grill
to medium-high heat; grease grates well. Toss together cauliflower florets, buffalo hot sauce, salt and pepper. Grill, turning occasionally, for 10 to 15 minutes or until cauliflower is well marked and tender-crisp. Remove from heat; set aside.
4. On lightly floured surface, roll out dough into 12inch round; brush with oil. Grill for 3 to 5 minutes per side, or until dough is
1 cup shredded Cheddar cheese 1/3 cup thinly sliced red onion 1/3 cup crumbled blue cheese 2 tbsp ranch dressing 2 green onions, thinly sliced well marked. Sprinkle 3/4 cup Cheddar over dough. Arrange cauliflower florets evenly on top. Sprinkle with red onion. Top with remaining Cheddar and blue cheese.
5. Return to grill; cook on low heat for 8 to 10 minutes or until edges are golden brown and cheese is melted. Let cool slightly. Drizzle with ranch dressing; sprinkle with green onions.
Tip: For added protein, substitute shredded cooked chicken for cauliflower.
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