Ditch the pepperoni and try something different on your pizza tonight. Cauliflower, leeks, and mushrooms are a surprisingly fantastic combination!
Happy hump day!
This time around the theme is Comfort food. So naturally, I thought of warm cookies straight from the oven. Only one problem with that – the required “basket” ingredients to be used was cauliflower, leeks, crimini mushrooms, and cheddar cheese.
Uummmm. No cookies.
Then I immediately thought of pizza. Because, duh. Obsessed. And since I already had dough in the freezer and the shredded sharp cheddar in the fridge, it was sort of a no brainer.
Also? I secretly wish my refrigerator could look like the section at the market – you know, where there’s a sea of hanging Sargento cheese packages, all 30 varieties, all different blends and cuts, all cut from blocks of 100% real cheese. Wouldn’t that be awesome? Ya. But I digress. Anyway….
Never would have thought to put cauliflower on a pizza, but these Chopped Challenges definitely force you to think outside the box. I love how this turned out!
If pizza isn’t your thing, just the topping would make a great side dish!
Do you want to play??? Submit your recipe to FoodNetwork.com/ChoppedChallenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize.
Cauliflower, Leek, and Mushroom Pizza
- pizza dough for a 12-inch round
- 2 slices bacon , chopped
- 3 cups small cauliflower florets
- 2 whole small leeks , green ends removed, sliced, washed thoroughly, drained
- 1/4 teaspoon cracked red pepper flakes
- salt and pepper
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons extra virgin olive oil
- 1 tablespoon finely grated Parmesan
- 4 ounces sliced crimini mushrooms
- 1 cup Sargento sharp cheddar , fine cut, divided
- chopped fresh parsley
- Preheat oven to 450 degrees.
- Heat a large skillet over medium-high. Add bacon and cauliflower; sauté until bacon is crispy and cauliflower is slightly charred, about 5 minutes. Add the leeks and butter and cook for another 5 minutes, stirring frequently. Season with the cracked red pepper flakes and some salt and pepper.
- Roll out your dough to a 12-inch round. Transfer to a heated pizza stone. Brush the crust with the olive oil, leaving a 1-inch border. Sprinkle with the Parmesan cheese. Top with the mushrooms, followed by the cauliflower mixture, and 3/4 cup of the cheddar cheese.
- Bake for 13 minutes until crispy and the cheese is melted and bubbly. Sprinkle on the remaining 1/4 cup cheese and cook for 2 more minutes.
- Remove from oven and top with chopped parsley, if desired. Slice and serve!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.