Prep 20 mins
Cook 1 hr
When Cauliflower is in season it is at giveaway prices so I have to come up with different ways of serving it. This is one of our favourite ways of serving it. The pastry is a mix between pizza dough and pie pastry and uses olive oil rather than margarine.
- 1 cauliflower (1.5 kg)
- 6 spring onions
- 300 ml white wine
- 8 ounces tuna
- 200 g black olives
- 200 g cream cheese
- 300 g mozzarella cheese (grated)
- 1 teaspoon pepper
- 500 g strong flour
- 60 ml olive oil
- 280 ml water
- 2 teaspoons yeast (or 1 cube lievito di birra)
- 1 teaspoon salt
- Slice the cauliflower, wash and place in a pot with the spring onion cut into strips and the freshly ground pepper.
- Pour the wine on top . cook on high heat for 5 minutes, then simmer for 50 minutes or until cooked through. add salt to taste.
- In the meantime prepare the dough: place the flour, oil, yeast and water in a processor with a dough attachment and mix until you get a soft and elastic dough.
- Place in an oiled bowl, cover with a dish cloth and let it rise in a warm place for about an hour or until double in size.
- Divide the dough into 2 pieces, one slightly larger than the other. with the rolling pin, roll out the pastry to the size of the baking sheet.
- Place the dough on a baking paper . Place the grated cheese on the dough.
- Drain the cauliflower, mix with the tuna, olives and cream cheese and place on top of the cheese. If you have some left over mozzarella you may sprinkle it on top.
- Roll out the remaining pastry and put on top. now bring the bottom pastry, which is slightly larger and roll it up , on top of the other one. ( its a bit like rolling up a sleeve).
- Pierce a large hole in the middle of the pie, and brush with more olive oil. Allow to rise slightly before putting in the oven.
- Bake in a preheated 220 C for about 20 minutes or until the dough is lightly brown. You may brown it slightly under a grill if it remains pale.
- Hint -- As soon as it comes out of the oven, take a clean dishcloth which has been dipped in water and squeezed dry (in other words, a damp cloth) and cover the pie for a minute or two. This helps the pie not become too crusty.