A rather short post from me today- I’ve been down and out with the flu for the past day and I’m just now feeling slightly better (aka- not sleeping). I know for most, this pizza probably seems a bit odd. I was talking on the phone to M when I pulled it out of the oven and he pretty much thought I had committed a crime by disgracing pizza with Brussels Sprouts (but he also loathes them).
I, on the other hand, love them and think they are right at home on a pizza. I also added red pepper flakes and a balsamic reduction to the pizza to give it this spicy/sweet combination. Both can be left off and I think this pizza would be just as good.
- Pizza Dough:
- ¾ cup warm water
- 2½ teaspoon yeast
- ¼ cup honey
- 2 tablespoons olive oil
- ½ teaspoons salt
- 1½- 2 cups whole wheat pastry flour
- ½ lb Brussels Sprouts
- 1 red onion
- 2 tablespoons olive oil
- 2 teaspoons red pepper flakes (optional)
- 4 ounces goat cheese
- ½ cup balsamic vinegar (optional)
- In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, add in oil, salt, and 1 cup of flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. Remove from the mixer and place in a warm spot. Brush with oil and let rise for 1 hour.
- Preheat oven to 375˚ and with a pizza stone placed in the lower third of your oven (you won’t use it now but you want it to heat up with your oven.)
- Quarter Brussels Sprouts and chop onion, toss with 1 tablespoon olive oil. Roast until sprouts are tender, 25-30 minutes.
- Once your dough has double in size and Brussels Sprouts are done, turn up your oven to 500˚. Return to your dough and punch it down. Let rise for 20 more minutes.
- Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone.
- Brush 1 tablespoon of oil over rolled out crust. Sprinkle roasted Brussels Sprouts, onion, red pepper flakes, and goat cheese over dough. Bake until crust is golden, 10-15 minutes depending on oven.
- Optional: While pizza is baking, place balsamic vinegar in a small sauce pot over medium heat. Bring to a boil, reduce to a simmer, and let cook until vinegar has reduced down by half. Remove from stove top and drizzle over baked pizza.