Roasted Cauliflower and Cherry Tomato Flatbread Pizzas

Steps

1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and 7 g of the salt. Add the lukewarm water and 15 g of the olive oil and stir into a shaggy dough. This is about 68% hydration and 1.8% salt.
2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and elastic. Return it to the bowl, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
3. While the dough rises, make the sauce: in a small pot warm 10 g of the olive oil over medium-low heat, add the garlic and cook 1 minute. Stir in the tomato paste, then the canned tomatoes, oregano and red pepper flakes. Simmer 15 minutes until thick, mash smooth, and let cool.
4. Preheat the oven to 450°F (230°C). Toss the cauliflower with 15 g of the olive oil and 1 g of the salt, spread on a baking sheet and roast 20 minutes until browned at the edges. Set aside and raise the oven to 500°F (260°C).
5. Toss the cherry tomatoes with the remaining 5 g of olive oil and the remaining 1 g of salt.
6. Punch down the dough, divide it in half, shape each half into a ball, cover and rest 15 minutes, until it springs back slowly when poked.
7. Dust two baking sheets with the cornmeal. Stretch each dough ball into a thin oval about 13 inches long and set one on each sheet.
8. Spread half the sauce on each flatbread, leaving a small border. Scatter half the mozzarella over each, then half the roasted cauliflower and half the cherry tomatoes. Sprinkle half the Parmesan over each.
9. Bake one pizza at a time for 10 to 12 minutes, until the crust is deep golden and crisp underneath and the cheese is bubbling.
10. Slide the pizzas onto a rack and cool 5 minutes, scatter over the basil, then cut each into 6 slices.