- 1 quantity of cauliflower pizza base (see recipie relating)
- 2 punnet’s of cherry tomatoes or other good quality tomatoes such as truss
- 1 can cannellini beans
- small clove garlic, crushed
- 1 tablespoon white wine vinegar
- 3-4 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- salt and pepper to season
Heat the oven to 160c. Halve the tomatoes and place on a roasting tray. Drizzle with 3 tablespoons each of balsamic and olive oil. Place in the oven to slow roast for 45 minutes, or until juicy and blistered.
In the meantime, make up your cauliflower base. Place aside or in the fridge while the tomatoes cook.
In a medium sized bowl, mash the cannellini beans with the garlic, white wine vinegar and a good season of salt and pepper to taste. Set aside.
Once the tomatoes are done, remove them from the oven and turn the oven up to 220c. Take a good sized pizza tray and dust with flour, then place your dough in the centre. Roll it out directly onto the tray and use your fingers to press it out till nice and thin to form a rough circle.
Put a few good generous spoonfuls of the bean mix onto the pizza and swirl it around to cover generously. Now place the tomatoes face side up around the pizza till well covered and pour over any pan juices. Crumble over the cheese if desired (I chose not) and place in the oven for 15-20 minutes until the base is crispy.
Once removed, drizzle with the remaining balsamic vinegar, slice up and enjoy!