Ingredients
Dough
Method
1.To make the dough, mix sugar and warm water, then sprinkle with yeast. Leave for a couple of minutes to get frothy.
2.Mix flour and salt together in a large bowl and pour in yeast mixture. Mix with a wooden spoon, then tip onto a floured surface and knead until smooth and elastic, adding more flour as necessary to keep the dough from sticking.
3.Put into an oiled bowl covered with plastic wrap for 1 hour to double in size.
4.Preheat oven to 220°C.
5.Place garlic, thyme and oil in a mortar and pestle and grind to form a paste.
6.Divide the dough into 4 pieces and roll each into a thin 25cm round. Place on baking paper-lined trays that have been sprinkled with polenta. Brush bases with garlic and thyme mixture, and top with Taleggio, cauliflower and seasoning.
7.Bake at 220°C for 10-15 minutes or until golden and the base is cooked through.
8.Place pizzas on wire racks for a minute to steam. Dress with lemon zest and ground black pepper. Slice and serve at once.
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