I love brussels sprouts. I love pizza. I also love to cook in my cast-iron skillet. Put them together, and you've got a Brussels Sprouts Pizza in a cast iron skillet.
This recipe is a mix of several recipes– the pizza dough is a recipe from Sara Moulten, the idea of brussels sprouts on a pizza from Martha Stewart Living and then a few tweaks made by me, to suit my pantry and taste.
You can use store bought pizza or make your own (recipe below), but this one will definitely be a crowd pleaser.
I make the pizza dough when I have the time and freeze them in individual portions. It defrosts on the counter in half an hour which works fabulously for a quick week night dinner.
Food Processor Pizza Dough
Makes 4 servings
Hands-on-time 10 minutes
Total preparation time 45 minutes
To quote Sara Moulten: "Making pizza dough in the food processor is a snap. You don't have to know how to knead; the machine does all the work. What's left is the fun– tossing in the herbs or spices. Chopped fresh rosemary or thyme, cracked black pepper, cumin seeds, and chili powder– these are all good ideas"
2 to 2 1/2 cups unsifted, unbleached all-purpose flour
One 1/4-ounce package quick-rising yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1 teaspoon table salt
1 tablespoon extra virgin olive oil
1. Combine 1 3/4 cups of the flour, the yeast, sugar and salt in the bowl of a food processor fitted with the chopping blade. Add 3/4 cup very warm water (120 to 130F) and the oil; process until a soft dough forms. Add as much of the remaining flour, 1/4 cup at time, as necessary to make the dough manageable.
2. Shape the dough in a ball and place in an oiled bowl, turning so an oiled surface is up. Cover and let rise in a warm place until double in size, about 35 minutes.
Brussel Sprouts Pizza
Makes one 12-inch pizza
Active time 15 minutes
Total time 25 minutes
This recipe is mostly taken from Martha Stewarts Living March 2012. The only change was the elimination of lemon.
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 pound pizza dough (recipe above or store bought)
3 ounces lightly salted fresh mozzarella, thinly sliced
1 1/2 ounces finely grated Pecorino Romano cheese (about 3/4 cup)
3 cups packed brussels sprouts leaves (from about 1/2 pound)
Coarse salt and freshly ground pepper
1. Preheat oven to 500F. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with 1 teaspoon oil
2. Scatter mozzarella and half the Pecorino evenly over dough, leaving a 1/4-inch border around edge.
3. Toss brussels sprouts with remaining Pecorino, remaining 2 teaspoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses.
4. Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven and bake until edges of sprouts start to char, edge of crust is golden, and dough is cooked through, about 10 minutes. Season with pepper.