Roasted Cauliflower Ricotta Pan Pizzas with Garlic Spinach

Steps

1. Make the dough first. In a large bowl, whisk the bread flour, instant yeast and 9 g of the salt. Add the lukewarm water and 20 g of the olive oil, then stir into a shaggy dough. This works out to about 70% hydration and 2% salt.
2. Rest the dough for 15 minutes, then knead it on a lightly oiled counter for 6 to 8 minutes until smooth and stretchy. Return it to the bowl and cover.
3. Let the dough rise at about 75°F (24°C) for 1 1/2 to 2 hours, until doubled in size.
4. While the dough rises, make the sauce. Put the canned tomatoes, tomato paste, one third of the garlic, the oregano, the red pepper flakes and 1 g of the salt in a small pot. Simmer for 15 to 20 minutes, stirring now and then, until thick. Let it cool.
5. Also during the rise, heat the oven to 450°F (230°C). Toss the cauliflower with 10 g of the olive oil and the last 1 g of salt. Spread it on a sheet pan and roast for 18 to 20 minutes, until browned at the edges. Leave the oven on.
6. Prepare the spinach while the cauliflower roasts. Toss the spinach with the remaining two thirds of the garlic in a bowl so the garlic clings to the leaves.
7. Coat two 10-inch round cake pans or oven-safe skillets with the last 20 g of olive oil, 10 g in each. Divide the dough in half and press each half toward the edges of a pan. If it springs back, rest it 10 minutes and press again.
8. Cover the pans and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked.
9. Top each pizza with half of each topping in this order: the sauce, then the mozzarella, the garlic spinach and the roasted cauliflower. Finish with spoonfuls of the ricotta and a sprinkle of the Parmesan.
10. Bake for 20 to 24 minutes, until the cheese bubbles, the bottom is deep golden when lifted with a spatula, and the crust reaches 200°F (93°C) in the center.
11. Slide the pizzas onto a rack and cool for 5 minutes before cutting each into 6 slices.