inthekitchen
Tony Anastasio Cafe 22 The pervasiveness of plant-based diets ensures cauliflower crust is more than a fad , and Cafe 22 ’ s on-point execution satisfies the tastebuds as well as diet restrictions . A medley of sweet roasted vegetables and artichoke hearts is sweetened by a drizzle of balsamic glaze , while mild fior di latte oozes atop this veggie delight .
Cauliflower Crust Pizza
INGREDIENTS 1 frozen cauliflower pizza crust ( purchased from Cafe 22 or local grocer ) 1 cup red peppers , chopped 1 cup red onion , chopped 1 cup zucchini , chopped 1 / 2 cup artichokes ( canned or frozen ), drained and rinsed salt and pepper to taste 1 / 2 cup balsamic vinegar 1 / 4 cup olive oil 1 tsp dried basil 1 Tbsp fresh garlic , minced 2 / 3 cup fresh fior di latte mozzarella or vegan cheese 5 leaves fresh torn basil 1 Tbsp garlic herb oil ( see below )
METHOD Garlic Herb Oil 1 . Pour 1 / 4 cup olive oil into a medium saucepan over medium-low heat . 2 . Add 1 clove garlic and cook about one minute . 3 . Turn off heat . Add another 1 / 4 cup olive oil , 1 / 2 tsp basil , 1 / 2 tsp oregano . 4 . Transfer to container and place in fridge for eight hours or overnight .
3 . Set aside to cool .
Pizza 1 . Preheat oven to 425 ° F . 2 . Lightly oil and place thawed cauliflower crust on pan . 3 . Spread prepared garlic herb oil over crust and evenly distribute oven roasted vegetables . 4 . Spread fior di latte over pizza . 5 . Cook for 20-30 minutes .
6 . Slice into 8 pieces and garnish with torn basil leaves . Top with garlic herb oil .
Yield 1 pizza
Yield 1 / 2 cup garlic herb oil
Roasted Vegetables 1 . In a mixing bowl combine all vegetables , salt , pepper , herbs , oil , vinegar and garlic . 2 . Place on a sheet pan and roast at 425 ° F for 20 minutes . ciao ! / oct / nov / two thousand twenty 13