Ingredients
2
cups fresh cauliflower florets, cut into bite-size pieces
1/2
cup Buffalo wing sauce
3/4
cup Progresso™ panko crispy bread crumbs
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
2/3
cup Alfredo sauce or white pizza sauce
1
cup crumbled blue cheese (4 oz)
1 1/2
cups shredded mozzarella cheese (6 oz)
3/4
cup thin diagonal slices celery (1 to 2 stalks)
Preparation
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper; spray with cooking spray. In medium bowl, mix cauliflower and wing sauce until coated. Add bread crumbs; toss to mix well. Spread in single layer in pan. Bake about 20 minutes or until golden brown and cauliflower is fork-tender.
Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet. Bake about 8 minutes or until crust just begins to brown.
In small bowl, stir Alfredo sauce with 1/3 cup of the blue cheese. Spread mixture evenly over crust to edges. Sprinkle with 3/4 cup of the mozzarella cheese. Top with roasted cauliflower; sprinkle with remaining 3/4 cup mozzarella cheese and 1/3 cup of the blue cheese.
Bake 8 to 10 minutes or until edges are golden brown. Cut into 8 rectangles. To serve, top with celery and remaining 1/3 cup blue cheese.
