Roasted spicy cauliflower, grilled corn, crumbled feta, heirloom cherry tomatoes, avocado, Greek yogurt, hot sauce
1 ball of dough
flour for dusting
semolina flour for pizza stone
salt & pepper
2 ears of corn, shucked & cleaned
1 small head of cauliflower, broken into florets
¼ cup Greek yogurt
drizzle of hot sauce
½ cup crumbled feta
1 teaspoon red pepper flakes
½ teaspoon chili powder
½ teaspoon garlic powder
1 avocado, sliced
½ cup cherry tomatoes, halved (the more colorful the better)
pat of butter
Preheat your oven to 425° F, and start up your grill (we use a charcoal grill, but gas works great too). Rub your ears of corn with a generous amount of butter, plus ½ teaspoon of red pepper flakes, and some salt & pepper.
If you like your corn to get super browned, leave it uncovered, otherwise you can wrap it in some foil. When the grill is hot, lay the ears in the center and grill them until they are brown on all sides. Take them off and let them cool before you slice the kernels into a bowl.
Next, toss your cauliflower with the rest of the red pepper flakes, plus the chili powder, garlic powder, a bit of olive oil, and some salt & pepper. Roast them on a baking sheet for about 15-20 minutes, until they are tender and golden brown.
Increase your oven temperature to 550° F, and begin to prepare the dough using the instructions on the right. When your oven is hot, bake your dough for a minute, and then take it out and brush it lightly with olive oil.
Next, spread a thin layer of Greek yogurt over the pizza, followed by the corn kernels. Add the cauliflower, avocado & tomatoes and sprinkle with the crumbled feta. Drizzle a couple squirts of hot sauce across the pizza, and pop it in the oven. Bake until the cheese is melty and the crust is golden brown, then take it out and enjoy!