Monday, October 08, 2012
This is a pizza bianca (only Parmesan cheese was used) with roasted cauliflower, spigarello, red onion, a little bit of rosemary, olive oil, and sea salt that William made. The spigarello was blanched and squeezed out since it is left over from the other night. I rinsed the spigarello in some water in order to flatten and spread out the leaves and patted them dry with a paper towel. The spigarello came out of the oven crispy, similar in taste and texture to kale chips. There isn't much rosemary, so it is barely noticeable I like my pizza drizzled with olive oil, especially where the crust meets the toppings. This pizza is fairly lean, so it needs a good drizzle of olive oil and a sprinkle of sea salt. Alternatively, it might also have been nice to try it with a little bit more Parmesan or with a mixture of Parmesan and fresh mozzarella.