A delicious deep dish pizza baked in a big tray is perfect for a party or gathering. Plant based, this Grandma Pie is gorgeous with the roasted cauliflower and all the salty punchy flavours of the Mediterranean – capers and olives dotted over mozzarella and ricotta on a thin and crispy pizza base. Adapted from a Bon Appetit recipe.
for the cauliflower
- 1 small head (700g) of cauliflower florets
- 1 large lemon, cut into quarters and seeded
- 5 garlic cloves, minced
- 1/4 cup (45g) drained and chopped capers
- 1/4 cup (45g) pitted and chopped green olives
- 1/4 cup (60ml) olive oil
- 1 teaspoon sea salt flakes (or to taste)
- freshly ground black pepper
for the breadcrumbs
- 1 cup fresh breadcrumbs
- 1/4 cup (60ml) olive oil
- 1/2 cup grated parmesan
for the pizza base
- 750 g unbleached baker’s flour (or regular baker’s flour)
- 200g semolina
- 2 teaspoons sea salt flakes
- 1 tablespoon caster sugar
- 1 tablespoon (12g) dried yeast
- 2 tablespoons olive oil
- extra flour for dusting
- 1 1/2 cups mozzarella, grated
- 1 cup ricotta
- 1/2 cup freshly chopped parsley
- drizzle of olive oil
to prepare the cauliflower
- Preheat oven to 200C. Line a large rimmed baking sheet with baking paper.
- Place all ingredients for cauliflower in a large bowl and toss well. Spread the cauliflower mix on the prepared tray and roast in the pre-heated oven for 25 minutes.
- Remove and cool completely. Squeeze the lemon juice over the cauliflower and discard the lemons. Mix well and set aside until ready to use.
to prepare the pizza dough
- Place caster sugar, yeast and olive oil in a small bowl with 1/4 cup (60ml) warm water. Mix lightly and set aside for 5-10 minutes to bubble and froth.
- Place flour, semolina and salt in a large mixing bowl. Toss lightly and make a well in the centre.
- Pour the frothy yeast mixture in this well over the flour. Pour 600ml warm (tepid) water in the centre over the flour as well. Using the dough hook attachment on your stand mixer, knead for 4-5 minutes until the dough has come together. Alternatively, knead the dough using your palm and back of your hand in the bowl for a few minutes until it comes together.
- Dust a clean work surface with extra flour and place your wet dough on top of it. Using both hands, knead the dough pushing away from you using the palm of your hand and then rolling it toward you using the fingers and thumb. Do this for a few minutes until the dough forms a smooth ball.
- Place dough ball in a lightly oiled glass/ceramic/metal bowl and cover with a clean tea towel. Rest in a warm spot in your kitchen for 30 minutes to 2 hours (ideal). The dough would have doubled in size. It is now ready to use.
to prep the breadcrumbs
- Spread the breadcrumbs in a square baking dish and toss well with the olive oil. Toast in a hot 200C oven for 4-6 minutes watching the breadcrumbs so they don’t burn.
- Remove from oven when golden and toasted. cool completely. Then mix with parmesan and set aside.
to assemble the Grandma Pie
- Oil a large 36 X 28 cm rimmed baking tray. Pre heat oven to 205C (convention)/185C (fan forced).
- Roll then stretch the pizza dough to about a 1 cm thickness and place over the prepared tray, making sure the dough sits snugly inside the rim. Any dough bits that hang over the top of the rim can be trimmed.
- Scatter mozzarella evenly over the dough surface. Dot with ricotta. Scatter with cauliflower mix.
- Bake in the pre-heated oven for 25 minutes. Remove and scatter with the breadcrumb mixture and drizzle with extra oil. Return to the oven for another minute or two. When done, remove from the oven. Scatter with chopped parsley and chilli flakes (if using). Cut into slices and serve hot.