This cauliflower pizza is stopped with several cheeses, and pickled green tomatoes.
The Deets
Yesterday, I shared my excitement about the incredibly delicious heirloom green tomatoes I had at Il Buco Alimentari & Vineria. They were featured on a white pizza called the Green Zibra, and it was absolutely unforgettable. Naturally, I was inspired to recreate it at home, and I decided to put my own twist on it by using a cauliflower crust. Let me tell you—it did not disappoint!
This homemade version is a flavorful cauliflower pizza topped with mozzarella, provolone, stracciatella, feta, and, of course, pickled green tomatoes. To take it up a notch, I added a little bit of leftover homemade pesto I had on hand, which turned out to be the perfect finishing touch. The combination of creamy cheeses, tangy pickled tomatoes, and fresh, herby pesto makes this a standout dish that truly captures the essence of summer.
It’s not just delicious but also light, fresh, and perfect for warm-weather dining. If you’re looking to try something unique and vibrant, this pizza is a must. Here’s how you can recreate it yourself below!
If you enjoyed this meal, check out more of my dishes here!
Cauliflower pizza with mozzarella, provolone, stracciatella, feta and pickled green tomatoes
Ingredients
- Feta
- Mozzarello
- Stracciatella
- Provolone
- Pesto (optional)
- Cauliflower or another pizza crust
- Pickled green tomatoes
Pickled green tomatoes:
- Equal parts water and apple cider or white vinegar
- Mustard seeds
- Green heirloom tomatoes
- 3 cloves of garlic
- 1 heaping tbsp sugar
Instructions
- Add water and vinegar to a medium sized pan and add sugar, mustard seeds and garlic. Bring to boil and let the sugar dissolve.
- Meanwhile slice tomatoes into bite sized pieces and add to a jar.
- Pour vinegar mixture overtop until you fill up the jar. Let cool and then add to the fridge. Let sit overnight.
- Preheat oven to 425°F
- Remove crust from box, overwrap, & cardboard. Add pesto if adding, cheeses and then top with tomatoes. Bake for12-15 min. Enjoy!
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