Cauliflower pizza with chargrilled pumpkin, prosciutto and goats cheese

INGREDIENTS

300g (trimmed weight) Kent pumpkin, cut into 3mm-thick pieces, skin on

2 tbsp extra virgin olive oil

1 garlic clove, finely grated

110g pkt goats cheese, crumbled

Prosciutto di Parma, or nitrate-free ham, to serve*

Fresh basil leaves, to sprinkle

Cauliflower base

1/2 cauliflower (about 380g trimmed weight), coarsely chopped

2 eggs, lightly whisked

2/3 cup almond meal

METHOD

For the cauliflower base, process the cauliflower in a food processor until finely chopped. Transfer to a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until tender. Drain through a fine sieve, pressing down well with a wooden spoon to remove any excess liquid. Transfer to a large bowl and set aside to cool slightly. Add the almond meal and eggs and stir to combine.

Preheat oven to 230°C/210°C fan forced. Line a 30cm-round pizza tray with non-stick baking paper. Press the cauliflower mixture firmly into the tray. Bake for 20 minutes or until golden.

Meanwhile heat a chargrill over high heat. Brush the pumpkin slices with some of the oil. Cook for 6 minutes each side or until golden and tender.

Add the garlic to the remaining oil and brush over the cooked pizza base. Arrange the pumpkin and cheese over the top. Cook for 6 minutes or until the cheese has warmed though. Drape the pizza with prosciutto and sprinkle with basil leaves to serve.

*Prosciutto di Parma is nitrate free as it is cured with sea salt. Not all prosciutto is nitrate free.