Brussels sprouts have become my new food obsession. I was a little late to the party, just not having been exposed to them, I guess. About a year ago, I had them as a side at a BBQ restaurant, and from that point on I was a convert. They taste a little meaty and have a unique flavor that you’ll probably either like or not. I could eat vegetables all day, fruit on the other hand is a chore for me.
Yesterday, because of sleet, my husband and daughter were home a little earlier than usual so they whipped up this pizza. It was great, one of the best homemade pizzas we’ve ever made.
- 4½ cups flour
- 2 tsp salt
- 1 tsp instant yeast
- ¼ cup olive oil
- tbsp honey
- 1¾ cups water
- Pizza toppings
- frozen garlic cube (or 1 clove of garlic smashed)
- olive oil
- ½ cup grated fontina cheese
- ½ cup sliced fresh mozzarella
- handful of brussels sprouts
- handful of mushrooms
- Mix the dry ingredients in a mixer.
- Add the oil and water and honey.
- Knead for at least five minutes.
- Remove from mixer, divide into 4 equal sized balls of dough.
- Cover with saran wrap
- Refrigerate until about 1½ hours before you plan to make pizzas.
- Let sit at room temperature for 1½ hours.
- Roll out, spread olive oil and crushed garlic on top.
- Top with cheeses.
- Top with vegetables.
- Bake for 10-15 minutes at 475 on a pre-heated pizza stone.
(iphone) Food Photography & Styling by me, Michelle Smith. I’m available for freelance, hire me for your next project. Contact me here.