After making the tomato and corn pizza SIX times I decided it was time to branch out and try something new. I found this recipe in the September issue of Real Simple. It is very rich and heavy, and SO delicious. Definitely, a guilty pleasure, perfect for a cold weather dinner. The cauliflower and chili pepper balance out the sausage and Gruyere perfectly. I recommend waiting 15-20 minutes after it comes out of the oven to eat, but as you can tell from the picture, I couldn't wait.
Directions:
Toss 1/2 head sliced cauliflower, 1 sliced red chili pepper, and 1 cup parsley leaves with olive oil, salt, and pepper. Shape 1 pound pizza dough into an oval; place on an oiled baking sheet. Top with the vegetables, 2 cups grated Gruyere, and 1/2 pound Andouille sausage. Bake at 425 until golden, 25 to 30 minutes.
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