Brussel Sprout and Apple Pizza
Recipe courtesy of Tiffani Thiessen
- One .25-ounce package active dry yeast
- 2 teaspoons sugar
- 1 cup all-purpose flour, plus more for flouring the work surface
- 1 cup whole-wheat flour
- 1 teaspoon kosher salt
- 2 tablespoons olive oil, plus more for coating the bowl
- 1/2 dough
- 1/2 cup shredded mozzarella
- 1/2 cup shaved brussel sprouts
- 1/4 cup crumbled goat cheese
- 1/8 of an apple, cut into slivers
- Thyme, to garnish
For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour.
Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
Punch down the dough and divide it into two halves, using one for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for later use.
Preheat the oven to 400 degrees F.
In a medium sauce pan, sautée Brussel sprouts until slightly caramelized, about 10 minutes. Set aside.
For the pizza: On a well floured surface, stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Lightly brush with oil and place on heated grill pan. Grill until bubbles start to form and the dough has grill marks on both sides, about 1 to 2 minutes for each side.
Transfer the crust to a baking sheet and sprinkle on mozzarella, brussel sprouts, and goat cheese.
Bake until the mozzarella warms through and melts slightly, about 10 minutes. Top the warm pizza with the apple and thyme. Serve immediately.
Photography by Brandon Kidd