Trappist and cauliflower pizza

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Trappist and cauliflower pizza


Basic pizza dough for 10 pizzas

  • 1200 g flour type 00 suitable for pizza
  • 700 g water
  • 30 g salt
  • 14 g dry yeast


  • 400 g Ardo Small cauliflower florets
  • 50 g Ardo Tartare herb mix
  • 200 g ham strips
  • 300 g grated mozzarella
  • 200 g abbey cheese (Rochefort)
  • Tomato coulis
  • Basil as finish


Gluten Lactose


  1. Knead the dough ingredients into an elastic mixture. Allow to rise until the volume has doubled. Divide into 10 sections and make balls. Allow to rise again. Form a thin base (without a rolling pin).
  2. Spread the tomato coulis on the soil.
  3. Top the pizza with slices of abbey cheese, defrosted cauliflower florets and ham strips.
  4. Mix the tartare herb mix with the olive oil and drizzle it over the pizzas.
  5. Bake the pizza in a hot oven on a fireproof stone.
  6. Finish with a few basil leaves.

Ardo products used in this recipe