Roasted Cauliflower And Ricotta Grandma Pie

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A delicious deep dish pizza baked in a big tray is perfect for a party or gathering. Plant based, this Grandma Pie is gorgeous with the roasted cauliflower and all the salty punchy flavours of the Mediterranean – capers and olives dotted over mozzarella and ricotta on a thin and crispy pizza base.

Ingredients for a 36 X 28 cm baking tray

for the cauliflower
1 small head (700g) of cauliflower florets
1 large lemon, cut into quarters and seeded
5 garlic cloves, minced
¼ cup (45g) drained and chopped capers
¼ cup (45g) pitted and chopped green olives
¼ cup (60ml) olive oil
1 teaspoon sea salt flakes (or to taste)
freshly ground black pepper

for the breadcrumbs
1 cup fresh breadcrumbs
¼ cup (60ml) olive oil
½ cup grated parmesan

for the pizza base
750 g unbleached baker’s flour (or regular baker’s flour)
200g semolina
2 teaspoons sea salt flakes
1 tablespoon caster sugar
1 tablespoon (12g) dried yeast
2 tablespoons olive oil
extra flour for dusting

to assemble
1½ cups mozzarella, grated
1 cup ricotta
½ cup freshly chopped parsley
drizzle of olive oil