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Prep time
10 minutes
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Cook time
12 minutes
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Serves
4 to 6
Author Notes
"This is my favorite way to cook: go to the market, buy a bunch of stuff, and figure out how I can make it into a pizza. In the espring, it's all about light, fresh flavor combinations like asparagus and peas plus mozzarella, prosciutto, a couple perfectly sunny-side-up eggs, and a sprinkling of basil vinaigrette. Elote-inspired roasted corn, cotija cheese, and cilantro get top billing in the summer; pulled pork and cabbage slaw are put to use in the fall (inspired by giving second life to barbecue lovers); and Brussels sprouts, bacon, and Havarti shine in the winter."
From What's Gaby Cooking: Everyday California Food by Gaby Dalkin, published by Abrams Books © 2018. Photographs by Matt Armendariz. —Food52
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Ingredients
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1 pinch
all-purpose flour, for dusting
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1 pound
(455g) pizza dough
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1/4 cup
(60 ml) olive oil
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8
cloves garlic, finely chopped
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1 pinch
kosher salt, plus more to taste
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1 pinch
cracked black pepper, plus more to taste
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2 cups
(220 g) shredded Havarti cheese
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1 cup
shaved Brussels sprouts, plus more for garnish
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4
strips applewood-smoked bacon, cooked and crumbled
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1 pinch
red pepper flakes, plus more to taste
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3 tablespoons
chopped fresh chives
Directions
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Preheat the oven to 475 F (275 C). Lightly flour a rimless baking sheet or pizza peel.
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On a clean, floured surface, shape the dough into 2 medium-ish rounds. Let the dough sit for 5 minutes, then re-form it to make sure it's as big as you'd like it to be. Place the dough on the prepared baking sheet or pizza peel.
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Spread the oil over the top of each pizza and sprinkle with the garlic. Season with salt and pepper. Top the pizzas with the shredded cheese and scatter the shredded Brussels sprouts and bacon on top of the cheese.
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Transfer to the oven and bake for 10 to 12 minutes, until the cheese is fully melted and the crust is golden brown. Remove from the oven and adjust the salt and pepper as needed. Sprinkle with the red pepper flakes, some shredded Brussels sprouts, and the chives and serve.
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