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Béchamel, Parma ham and roasted cauliflower pizza


Makes: 4 small pizzas
timePrep time: 40 mins
timeTotal time:
Béchamel, Parma ham and roasted cauliflower pizza
Recipe photograph by Karen Thomas

Béchamel, Parma ham and roasted cauliflower pizza


Makes: 4 small pizzas
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
740Kcal
Fat
21gr
Saturates
11gr
Carbs
103gr
Sugars
11gr
Fibre
10gr
Protein
35gr
Salt
3.4gr

Sam Harris

Sam Harris

Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.

See more of Sam Harris’s recipes
Sam Harris

Sam Harris

Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.

See more of Sam Harris’s recipes

Ingredients

For the basic dough:
  • 400g ‘00’ flour (or strong white bread flour), plus extra for dusting
  • 100g plain wholemeal flour
  • 1 tsp salt
  • 1 tbsp dried active baking yeast (not fast-action yeast)
  • ¼ tsp caster sugar
For the Béchamel sauce:
  • 25g butter
  • 25g plain flour
  • 500ml whole milk
  • 50g Parmesan, finely grated
For the topping:
  • 1 small cauliflower, separated into florets and sliced thinly
  • 1 tbsp olive oil
  • 12 slices Parma ham

Step by step

Get ahead
Make the dough to the end of step 3 the day before you want to use it – at this stage you can place the dough balls in the fridge overnight to stop them rising until you're ready to bake your pizzas. The dough can also be frozen. Make the Béchamel sauce a few hours ahead; cover the surface with clingfilm to stop a skin forming. The cooled sauce can be frozen. Roast the cauliflower in advance; store at room temperature.
  1. For the dough: In a large bowl, mix the flours and salt. In a separate bowl, dissolve the yeast in 300ml warm water, then add the sugar and leave to bubble for 10 minutes.
  2. Pour the yeast mixture into the flour, stir together with a wooden spoon, then form into a ball with your hands (you may need to add a little extra flour if the dough is too wet, or extra water if it is too dry – it needs to just come away from the sides of the bowl). Once you've done this, let the dough stand in a warm place for 30 minutes, covered with clingfilm.
  3. Place the rested dough in a mixer with a dough hook and knead for 10 minutes (or by hand) until smooth and elastic. Lightly flour a board or tray, divide the dough into 4 balls, and place spaced apart on the floured board. Cover the dough with a damp tea towel and leave for an hour at room temperature to rise. Now prepare your topping.
    Tip
    '00' (double zero) flour is more finely ground than other flours, which gives pizza dough the perfect texture and elasticity.
  4. Preheat the oven to 200°C, fan 180°C, gas 6. Toss the cauliflower with the oil; roast on a tray for 15 minutes.
  5. Meanwhile, make the Béchamel sauce. Melt the butter in a medium pan, add the flour and cook over a high heat, stirring, for 2-3 minutes. Gradually add the milk, stirring to combine. Bring the sauce to a simmer, then cook for about 20 minutes, stirring occasionally. Stir in the Parmesan and season to taste. Leave to cool completely before using on the pizzas.
  6. When ready to bake your pizza, increase your oven temperature to 240°C, fan 220°C, gas 9 – or as hot as it will go – and put a couple of large baking trays in to heat up. Lightly flour your worktop then roll out one dough ball at a time, as thin as possible without breaking – you should get a circle 28-30cm wide. Take a preheated tray from the oven and quickly but carefully lift the flattened dough on to it.
  7. Spread sauce on each pizza base. Top with the cauliflower and ham. Bake for 10-12 minutes, until the base is crisp underneath and the top bubbling.

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