Roasted romanesco (or cauliflower) tapenade
Roast
Roasting
I'm the first to admit I have a fish aversion. I will never be able to eat a pizza laden with anchovies, but I have learned to appreciate the anchovy's ability to enhance flavor. Over the summer we built a wood-fired clay oven primarily for pizza making. Once we had gotten the hang of using it, we threw a pizza party featuring a flight of pizzas that ranged from traditional in flavor (classic Margarita and salami) to more exotic (brie and grape). One of them was a pizza topped with an olive-oil thinned tapenade, shredded mozzarella cheese, thinly sliced red onions, roasted romanesco, and dollops of mascarpone. The salty, briny tapenade was nicely tempered by the sweet, nutty romanesco and the sweet, creamy mascarpone. This recipe is an evolution of that pizza. I highly recommend serving it atop toasted sour dough bread that's been slathered with mascarpone as a messy but delicious open-faced sandwich.
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