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Categories:
olive oil onion garlic tomatoes oregano sugar cauliflower Cheddar tomatoes spring onions Mozzarella fresh basil
Viewed: 8 - Published at: 4 years agoIngredients
- 2 tbsp olive oil
- 1 None onion, peeled and finely diced
- 2 cloves garlic, peeled and crushed
- 400 g can chopped tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp sugar
- 1 None cauliflower, cut into florets
- 200 g Cheddar, grated
- 300 g tomatoes, sliced
- 2 None spring onions, sliced
- 250 g mozzarella, sliced
- 15 g fresh basil, cut into strips
Method
- Preheat the oven to 425°F. Line 2 baking sheets with parchment. Heat the oil in a saucepan and saute the onion and garlic for 5 mins. Add the canned tomatoes, bring to a boil and simmer for 5 mins, stirring. Add the oregano and sugar and season with salt and black pepper.
- Blanch the cauliflower in boiling salted water for 4 mins. Drain and refresh with cold water. Allow to cool a little, then grate and mix with the Cheddar. Form the cauliflower mixture into 2 round pizza bases, each about 12 inches in diameter and place on the baking sheets. Bake one at a time for 10 mins each.
- Spread the tomato sauce over the pizza bases and arrange the tomatoes, spring onions and mozzarella on top. Bake one at a time for 12 mins each, until the cheese is bubbling. Sprinkle with the basil.
