The beauty of pizza is its flexibility. Not just a vehicle for cheese and sauce, pizza can be transformed into a healthy meal with whole wheat crust and a mix of seasonal vegetables. For this late winter/early spring slice, we combined roasted cauliflower, chickpeas and onions with a touch of harissa for heat and cumin for Moroccan flair.
Heat the oven to 400 degrees. Meanwhile, chop the cauliflower and spread it onto a baking sheet. Add 3 tablespoons of the Colavita Extra Virgin olive oil, ½ teaspoon salt, freshly ground pepper and the cumin seeds. Squeeze the juice from half a lemon over the top, and mix it up with your hands to combine.
Roast for 20-30 minutes, or until the cauliflower is tender and browning along the edges. Add the chickpeas and roast an additional 10 minutes. Remove from the oven and set aside.
Meanwhile, heat the remaining Colavita Extra Virgin olive oil in a skillet over medium-low heat. Add the onion and a pinch of salt. Cook until the onions are soft and turning a golden brown. Stir in the harissa along with 1 tablespoon water.
Pick the leaves off the parsley and chop them roughly. Mix together the onions, cauliflower and chickpeas. You can do this right on the baking sheet. Squeeze the juice from the remaining half lemon over the top, and sprinkle with the chopped parsley.
Increase the heat of the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.
Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Scatter the vegetable mixture on top of the dough and top with the feta cheese. Drizzle with a little more Colavita olive oil.
Slide your pizza onto the stone in the oven and bake for 8-10 minutes.
Remove from the oven and serve!
Servings 4