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
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Ingredients
- dough
-
1/4 cup
whole wheat flour
-
3 1/2 cups
white flour
-
2 teaspoons
yeast
-
2 teaspoons
sugar
-
2 teaspoons
salt
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2 teaspoons
olive oil
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1 1/2 cups
warm water
- toppings
-
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
Directions
- dough
-
Combine the whole wheat and white flours, yeast, sugar and salt in a large bowl.
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Add the olive oil and warm water and mix well until combined.
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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.
- toppings
-
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.
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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.
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Bake for 12 minutes, give or take.
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Shave some parmesan over the top while the pie is still hot. Sprinkle with kosher salt and pepper to taste. Serve and enjoy.
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Repeat.
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