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Author Notes: I have to give the credit for the dough to my boyfriend's family, but the topping combination I came up with on my own when I had some brussels sprouts lying around and not much else. Some of the best dinners are the kind that come, miraculously, out of a measly fridge. This pizza is like that. The brussels sprouts get crisped and their flavor nuttier, the potatoes soak up the garlic and rosemary oil and a few curls of parmesan on top right when it comes out of the oven brings out all the flavors. —kerokit
Makes 2 pizzas
- 1/4 cup whole wheat flour
- 3 1/2 cups white flour
- 2 teaspoons yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 teaspoons olive oil
- 1 1/2 cups warm water
- Combine the whole wheat and white flours, yeast, sugar and salt in a large bowl.
- Add the olive oil and warm water and mix well until combined.
- Drop the dough onto a well floured surface and give it a good knead.
- Place the dough in an oiled bowl and cover with plastic wrap. Let rise one to two hours. Punch down before rolling out for pizzas.
- 1 1/2 pounds brussels sprouts, trimmed
- 10ish little red potatoes
- 3 cloves garlic
- 1 pinch rosemary
- 4 tablespoons olive oil
- 1 pinch red pepper flakes
- Parmesan cheese
- Preheat oven to the highest temperature possible (no lower than 425 degrees). Slice brussels sprouts as thin as you can lengthwise (aim for a quarter inch although all is not lost if some come out thicker). Dump in a medium bowl and toss with a teaspoon of olive oil and a pinch of salt.
- Slice potatoes as thin as you can and toss with a teaspoon of olive oil in a medium bowl.
- In a small bowl, combine the olive oil, garlic, rosemary and pepper flakes. Have a brush handy.
- Roll out your first pie, scatter some cornmeal on a peel and brush the dough with half of the garlic olive oil herby mixture. Arrange half the potato slices however you like on top. Then spread a few handfuls of brussels sprouts on top of that and slide onto your pizza stone.
- Bake for 12 minutes, give or take.
- Shave some parmesan over the top while the pie is still hot. Sprinkle with kosher salt and pepper to taste. Serve and enjoy.
- This recipe was entered in the contest for Your Best Pizza
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