Welcome to April BrightRX — dedicated to sheet pan dinners. Why do we love sheet pan dinners? They require very little preparation and clean-up. So you can give your dishwasher a break tonight, and nourish with one of these warm, comforting, and light dinners.
Sheet Pan Pizza with Roasted Cauliflower & Greens
- 1 head of cauliflower
- 6 tablespoons of ARISE basil oil, divided
- pizza dough (home-made or store-bought)
- 1 cup grated parmesan
- 12 ounces fresh mozzarella, torn
- 2 tablespoons black peppercorns
- 1 jalapeno
- fresh arugula
- salt & pepper
Preheat oven to 450 degrees. Place rack to the lowest position within the oven.
Prepare the cauliflower. Trim away outer leaves and cut the cauliflower in half. Slice ¼ inch thick slices + florets. Spread the cauliflower on a rimmed baking sheet. Drizzle with 2 tablespoons ARISE basil oil. Using your hands, rub the oil into the cauliflower coating both sides. Sprinkle ½ teaspoon salt and ½ teaspoon pepper over the pan.
Place the baking sheet on the lowest rack of the oven and roast for 20 minutes or until tender. Let the cauliflower cool and then break into smaller pieces.
Place pizza dough in the center of the baking sheet and drizzle with 2 tablespoons of oil. Turn the dough to coat it well. Roll and stretch the dough until it reaches the edges of the baking sheet. Turn the oven to 500 degrees.
Brush the top of the dough with 1 tablespoon of ARISE basil oil and grated parmesan. Top with torn mozzarella, followed by cauliflower. Sprinkle the peppercorns evenly over the dough.
Set the sheet pan on the lowest rack and bake for 15 minutes, or until the cheese melts and the crust is golden brown.
In a bowl toss arugula, remaining ARISE basil oil, salt and pepper to taste.
Top the pizza with the arugula and sliced jalapeño. Cut into squares and serve.