Buffalo Parmesan Cauliflower Pizza

Leftover Buffalo Parmesan Cauliflower makes for a great pizza.

1 store-bought fresh pizza crust

about 2 cups fresh baby spinach leaves

2 cups leftover Buffalo Parmesan Cauliflower

1/3 lb mozzarella cheese, sliced into strips

1/4 lb dill havarti cheese, cubed

2 Tbsp grated parmesan or romano cheese

2 lbs pancetta, finely diced

Preheat oven to 450F. Unroll the pizza dough onto a large baking sheet. Spread out the spinach evenly on the dough. Scatter the cauliflower on top of the spinach. Top with the cheeses and pancetta. Garnish with crushed red pepper flakes to taste.

Bake for about 10-15 minutes until pizza is browned and bubbly. Slice and serve.

Serves 2-3.

Cook’s Note: I used a fantastic new brand of rolled fresh pizza dough I just discovered. Wow - a product of Austria. You unroll onto a piece of parchment paper, included, and viola - ready for accessorizing.

Of course you could use whatever pizza dough you prefer for these toppings. Just make sure you always make more Buffalo Parmesan Cauliflower than you could possibly eat in one sitting - so you have plenty of leftovers!

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