Pan-fried smoked tofu, roasted cauliflower, mozzarella, and Saint Agur on a béchamel with mustard and Parmesan. After baking, add toasted hazelnuts, parsley, and cress. Roast and cool the cauliflower beforehand so it doesn't release water onto the dough, and add the nuts at the end to keep them crunchy.
Ingredients
Preparation
- 1
Divide the cauliflower into small florets and bake separately until tender and lightly browned. Weigh 60 g after baking and cool.
- 2
Cut the smoked tofu into small pieces, sauté until browned, and cool. Weigh 50 g after sautéing.
- 3
Prepare a thick béchamel seasoned with mustard and finely grated Parmesan. Cool. Drain the mozzarella, divide the Saint Agur into small pieces.
- 4
Stretch a 250 g portion of dough. Spread 50 g mustard-Parmesan béchamel, leaving the rim free.
- 5
Spread 45 g mozzarella. Between the pieces of cheese, arrange 50 g tofu, 60 g cauliflower, and 20 g Saint Agur, leaving small gaps.
- 6
Bake at a temperature and for a time appropriate for the dough and oven, until the base and rim are baked through and the cheeses melt.
- 1
Toast the hazelnuts separately, cool, and coarsely chop. Wash and dry the parsley and cress.
- 2
After baking, sprinkle the pizza with 10 g hazelnuts, 3 g chopped parsley, and 3 g cress.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
