September 08, 2018
Dinner, Pizza, Snacks,
Dairy, Cheese, Mozzarella, Vegetables, Cauliflower, Kale, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Small Batch Cooking, Game/Sports Day, Weeknight Meals, Food Processor, Oven Bake, Stove Top, Gluten-Free, Vegetarian, Kosher Dairy more
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"From our Saturday newspaper The Weekend West. Times are estimated."
Heat oven to 200C (fan-forded).
Cook the cauliflower for 4 minutes in boiling salted water and then drain well and once cooled, pat with kitchen towel to dray completely and then transfer to a food processor and blitz until it resembles couscous and then tip into a bowl, season, and stir in the egg and parmesan and mix until it comes together.
Spread on to a lined baking sheet, sprayed with oil and press into a pizza base shape using a spatula and then bake for 15 to 20 minutes until it is golden and feels firm.
Meanwhile, fry the garlic and chill in olive oil for a minute before adding the passata and simmering and reduced until thick and spreadable and then add the basil and season.
Spread the tomato sauce over the base and then add the slices of mozzarella and put back in the oven for 10 minutes until the cheese has turned golden and scatter with the rocket or baby kale.
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