Sarah Kirkman

There’s no secret formula. I lift heavy, work hard, and aim to be the best. – Ronnie Coleman

Thick-crust pizza with spiced cauliflower 'mince'
What we need
250g cauliflower florets
100g roasted red capsicum, drained
2 tbs pine nuts
1 tsp each garlic powder, onion powder, ground allspice & smoked paprika (pimenton)
2 tbs extra virgin olive oil, plus extra to drizzle
1/4 cup (60ml) each tomato passata & barbecue sauce
150g coarsely grated mozzarella
1/2 white onion, thinly sliced
200g cherry tomatoes on the vine
1 tsp each dried mint & dried chilli flakes (we used Woolworths Select), plus extra dried chilli flakes to serve
QUICK PIZZA DOUGH
Extra virgin olive oil to grease and to brush
1 cup (180g) coarse semolina, plus extra to dust
1 2/3 cup (250g) self-raising flour
250g Greek yoghurt
150g fresh ricotta
What to do
1.Preheat oven to 250°C. Grease a baking tray and lightly dust with semolina.
2.For the quick pizza dough, place semolina, flour, yoghurt, ricotta and 1 tsp salt flakes in a food processor and whiz until a ball forms. Transfer to a work surface dusted with semolina and roll out to form a 30cm-long oval. Transfer to prepared tray, brush with oil and prick all over with a fork. Bake for 8 minutes or until golden.
3.Meanwhile, place cauliflower, capsicum, pine nuts, spices and oil in a food processor and whiz until finely chopped.
4.Combine tomato passata and barbecue sauce in a bowl.
5.Spread passata mixture over pizza base to edges. Scatter with half the mozzarella, then top evenly with cauliflower mixture, onion, tomatoes and remaining mozzarella. Sprinkle with dried mint and chilli flakes, and bake for 12 minutes or until mozzarella is golden. Drizzle with extra oil and serve with extra chilli flakes on the side

Every champion was once a contender that refused to give up. – Sylvester Stallone