Roasted Cauliflower Date Prosciutto Pizza From Lidey Heuck

Ingredients

• For the crust:
• 1 (¼-ounce) packet active dry yeast
• 1 tablespoon granulated sugar
• 1 1/2 cups warm water (105 to 110°F)
• 2 tablespoons olive oil, plus more as needed
• 2 teaspoons kosher salt
• 4 cups bread flour, plus more as needed
• For the toppings:
• 1 large (2½ pound) head of cauliflower, cored and cut into small florets
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 4 1/2 cups grated Fontina Val D’Aosta cheese (about a 1 pound block with the rind on)
• 1 cup pitted dates, chopped
• 6 ounces prosciutto, thinly sliced
• 1/3 cup fresh sage leaves, coarsely chopped

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