Cauliflower pizza with prosciutto

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How to make Cauliflower pizza with prosciutto

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 1 medium cauliflower, cut into florets
  • 1 Coles Australian Free Range Egg
  • 1/2 cup (40g) finely grated parmesan
  • 1/2 cup mint leaves
  • 1 garlic clove, finely chopped
  • 1/4 cup (35g) hazelnuts, toasted
  • 1/3 cup (25g) finely grated parmesan, extra
  • 120g pkt Coles Australian Baby Rocket
  • 1/3 cup (80ml) avocado oil or olive oil
  • 100g bocconcini, coarsely torn
  • 8 slices prosciutto, coarsely torn

Method

  • Step 1 Preheat oven to 220°C. Place the cauliflower in a food processor. Process until very finely chopped. Transfer to a frying pan. Place over medium-high heat. Cook, stirring, for 2-3 mins or until the cauliflower is heated through. Set aside for 5 mins to cool slightly.
  • Step 2 Place cauliflower in a clean tea towel. Squeeze the cauliflower in the tea towel to remove excess liquid. Transfer the cauliflower to a large bowl. Add egg and parmesan and stir to combine. Season.
  • Step 3 Line a large baking tray with baking paper. Spoon the cauliflower mixture onto the lined tray. Use a palette knife or the back of a metal spoon to spread and press the cauliflower into a 25cm-diameter disc. Bake for 15 mins or until golden brown.
  • Step 4 Meanwhile, place the mint, garlic, hazelnuts, extra parmesan and 100g of the rocket in a clean food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Season.
  • Step 5 Transfer the pizza base to a serving platter. Spread the base with half the pesto. Top with bocconcini, prosciutto and remaining rocket. Drizzle with the remaining pesto to serve.

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