This weird looking thing is romanesco and it’s awesome. I’m not a huge broccoli or cauliflower fan, but this is their more delicious sibling. Plus, it’s probably the only nuclear green food without artificial ingredients. I’ve only recently started cooking with it, and now can’t stop. Mostly I’ve been roasting it, but it was fabulous in some roasted garlic aioli during the Super Bowl, and it’s really good on this pizza.
Romanesco Pizza a la Arugulove
1 pizza dough (this is my latest favorite recipe)
a couple heads of romanesco, broken up into florets
1 lemon, zested and juiced
a couple leeks, washed and thinly sliced
A bunch of kalamata olives, pitted and diced (I probably used about 1/3 of a cup before chopping)
A tablespoon or two of capers, chopped up a bit, if you can
A handful of fresh parsley, minced
4 ounces of goat cheese
Olive oil, salt & pepper
Preheat the oven to 450. Toss the romanesco in olive oil and salt and pepper and roast for about 10-15 minutes.
Meanwhile, heat up some olive oil in a skillet over medium heat. Add the leeks, and saute until soft, about 7-10 minutes. Towards the end, add the lemon juice, and simmer until cooked off. Place the olives, capers, and parsley in a bowl. When the leeks are done, add those and mix together. Spread out on the pizza dough.
At this point, I was tempted to bake and eat just like this. I may do it too, for my next party.
But, this time, I persevered. I pulled the romanesco out and spread it on the pizza. Add the crumbled goat cheese and the lemon zest. Stick it back in the oven and bake for another 12 minutes or so. Pull out and enjoy with a glass of crisp rose or sauvignon blanc.