1 Brooklyn Bred 7-inch Neapolitan Thin Pizza Crust
2 cups white, orange and purple cauliflower pieces 

2 tablespoons olive oil, divided 

Salt and ground black pepper 

¼ cup sliced red onion 

¼ cup whole-milk ricotta cheese 

¼ cup prepared pesto 

⅓ cup shredded mozzarella cheese 

1. Preheat oven to 450°F. Cut cauliflower into 1½-inch long florets; slice stems ¼-inch thick. Toss cauliflower with 1 tablespoon oil. Sprinkle with salt and pepper. Arrange on a baking sheet, in a single layer, cut-side down. Place red onion slices on baking sheet. Roast 12 to15 minutes, turning cauliflower over halfway through cooking. 

2. Place Brooklyn Bred crust on baking sheet. Brush with remaining tablespoon oil. Top crust with dollops of ricotta and pesto. Arrange roasted cauliflower and red onion on crust. Sprinkle with mozzarella cheese. 

3. Reduce oven temperature to 425°F. Bake pizza 5 minutes or until cheese is melted and crust is crisp.