Mini Cauliflower Pizza
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
45 min (COOK TIME: 35 min / PREP TIME: 10 min)
Easy
4 people
Ingredients
-
300
g
Mutti Strained Tomatoes (Passata)
-
1.2
kg
white cauliflower
-
30
g
extra virgin olive oil
-
160
g
mozzarella for pizza
-
100
g
breadcrumbs
-
2
spoons
grated Parmesan cheese
-
1
spoon
sesame seeds
-
1
teaspoon
Paprika
-
extra vergine olive oil
-
salt
-
pepper
-
oregano
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Mini Cauliflower Pizza: Method
- Wash and dry the cauliflower, then cut it into slices about 1.5 cm thick. The central slices will be the most uniform, but keep the ends as well to assemble slices directly on the baking tray.
- Line a baking tray with parchment paper. Arrange the cauliflower slices on the tray and brush both sides with olive oil.
- Prepare the coating by mixing the breadcrumbs with grated Parmesan, sesame seeds, and paprika.
- Coat the cauliflower slices on both sides with the breadcrumb mixture and place them back on the tray. Sprinkle with salt and bake in a fan oven at 190°C (375°F) for 30 minutes.
- Season the Mutti Passata with salt, pepper, olive oil, and oregano. Top the cauliflower slices with a few spoonfuls of seasoned passata and mozzarella. Bake again for 5-7 minutes. Serve with a sprinkle of oregano.
