Summer Olive Pizza Food

CAULIFLOWER, TOMATO AND OLIVE PIZZA

Steps:

• Place a baking sheet in the upper third of the oven and an inverted baking sheet (or pizza stone) in the lower third; preheat to 475 degrees F. Toss the cauliflower with 2 tablespoons olive oil, the red pepper flakes and 1/4 teaspoon salt in a medium bowl. Spread in a single layer on the top hot baking sheet. Roast until the cauliflower is golden brown on the bottom, 10 to 12 minutes.
• Meanwhile, combine 1 tablespoon olive oil and the garlic in a medium saucepan over medium-high heat. Cook, stirring frequently, until the garlic just starts to turn golden, about 2 minutes. Add the tomatoes and 1/2 teaspoon salt and simmer until reduced to about 1 cup, about 8 minutes; let cool. Combine the parsley, olives, capers, lemon zest and juice, and 2 tablespoons olive oil in a medium bowl; set aside.
• Brush a large piece of parchment paper with the remaining 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet. Spread the tomato sauce all over the dough, leaving a 1/2-inch border. Top with the mozzarella, then scatter the roasted cauliflower on top and sprinkle with the parmesan. Slide the pizza (on the parchment) onto the bottom hot baking sheet. Bake until the crust is golden, 20 to 25 minutes. Top with the parsley-olive mixture; add anchovies, if desired. Sprinkle with red pepper flakes.

DEEP-DISH PIZZA WITH SPICY SAUSAGE AND OLIVES

Steps:

• Make the dough. Transfer one 1-pound ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour.
• Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
• Heat the remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate with a slotted spoon and let drain and cool.
• Press the dough to reach the edge of the pan, then press the dough up the sides to create a lip 1/2 to 3/4 inch higher than the center of the dough. Top with the Parmesan and sliced mozzarella, leaving a 1/2-inch border around the edge. Spread the pizza sauce over the cheese, almost to the edge, and top with the sausage, olives and the shredded mozzarella.
• Place the pan on the hot stone and bake the pizza until the crust is golden brown and the cheese is bubbling and browned in spots, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board. Sprinkle with Parmesan and parsley.
• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
• Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.