When you think of merguez, you think of sausage, right? Specifically the North African lamb sausage that gets its distinctive flavor from spices including coriander, cumin, cayenne, and red pepper flakes. Chef Edward Sylvia (the mastermind behind the Midtown sandwich mecca Cer Té and its pizza spin-off Pizza by Cer Té), roasts cauliflower—yes, cauliflower—with merguez spices and the Tunisian hot-red-pepper paste harissa and tops pizza with it. Genius, we know.
Roasted red peppers and shaved fennel share the spotlight with the "merguez" cauliflower on this delectable pizza, creating an unlikely and awesome topping combination.
What You'll Need (for one pizza)
- 1 dough portion (Try this recipe for NY style, thin-crust dough)
- 1 head cauliflower
- Red pepper flakes
- Cayenne pepper
- Whole cumin seeds, toasted and ground
- Whole coriander seeds, toasted and ground
- Low-moisture mozzarella (such as Polly-O), grated
- Roasted red bell pepper, julienned
- 1 Fennel bulb
- Garlic, minced
- Extra virgin olive oil
* Harissa is a Tunisian hot chili paste whose main ingredient is hot chili peppers such as bird's eye chilis. You can buy Harissa at Whole Foods or some specialty food stores, or you can make your own by following this recipe.
Pizza by Cer Té
132 East 56th Street, New York NY 10022 certenyc.com
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