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.
Ingredients
- 1 head of cauliflower
- Pizza dough (home-made or store-bought)
- 6 tbsp of Brightland ARISE olive oil
- 1 cup grated parmesan
- 12 ounces fresh mozzarella, torn
- 2 tablespoons black peppercorns
- 1 jalapeno
- Fresh arugula
- Salt and Pepper
Instructions
- 1 Preheat oven to 450 degrees. Place rack to the lowest position within the oven.
- 2 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.
- 3 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.
- 4 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.
- 5 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.
- 6 Set the sheet pan on the lowest rack and bake for 15 minutes, or until the cheese melts and the crust is golden brown.
- 7 In a bowl toss arugula, remaining ARISE basil oil, salt and pepper to taste.
- 8 Top the pizza with the arugula and sliced jalapeño. Cut into squares and serve.
