Brussels & Blue Cheese Pizza Recipe

Introduction

This Brussels & blue cheese pizza offers a delightful twist on a classic favorite, combining the earthy crunch of shredded Brussels sprouts with creamy mascarpone and tangy blue cheese. Perfect for those who love bold flavors and a crispy homemade crust.

Ingredients

• 1 tbsp semolina, or plain or strong flour
• 300g ‘00’ flour or use strong bread flour, plus extra for kneading
• 1 tsp fast-action dried yeast
• 2 tbsp extra virgin olive oil, plus extra for greasing
• 2 garlic cloves, crushed
• 140g Brussels sprouts, shredded
• 3 tbsp mascarpone
• 75g soft blue cheese, such as Gorgonzola (or vegetarian alternative)

Instructions

1. Step 1: In a large bowl, mix the flour, yeast, and ½ tsp salt. Pour in 200ml warm water and 2 tbsp olive oil, then combine into a rough dough. Set aside for 5 minutes; the dough should feel damp but not sticky.
2. Step 2: Flour your work surface and hands, then knead the dough for 5-10 minutes until smooth. Place the dough in an oiled bowl, cover with oiled cling film, and leave to rise until doubled in size, about 1 hour at room temperature or overnight in the fridge.
3. Step 3: Divide the dough in half and shape into rounds. Let rest for 15 minutes (longer if dough was refrigerated). To freeze, place dough in an oiled bag, remove air, and seal. Defrost in the fridge before using.
4. Step 4: Preheat your oven to 240°C (220°C fan or gas mark 9). Place a baking sheet on the top shelf. Dust another baking sheet with semolina or flour.
5. Step 5: Dust your work surface with semolina and roll one dough ball into a rough 30cm oblong. Transfer to the prepared baking sheet, reshaping if necessary.
6. Step 6: Mix 2 tbsp olive oil with the crushed garlic and season. Toss in the shredded Brussels sprouts.
7. Step 7: Spread 2 tbsp mascarpone over the dough, leaving a border around the edges. Scatter the dressed Brussels sprouts over the mascarpone. Dot with blue cheese and the remaining mascarpone. Grind black pepper over the top.
8. Step 8: Let the pizza rise at room temperature for 10 minutes. Slide the baking sheet with the pizza onto the preheated top shelf and bake for 10-12 minutes until golden and crisp.

Tips & Variations

• For stronger flavor, let the dough rise overnight in the fridge to develop more depth and make pizza preparation quicker the next day.
• Try adding toasted walnuts or pine nuts on top for extra crunch and nutty flavor.
• Use vegetarian blue cheese alternatives to keep this pizza suitable for vegetarians.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or on a skillet to keep the crust crisp. Dough can be frozen for up to one month; defrost in the fridge before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of ‘00’ or bread flour?

Yes, but using ‘00’ or strong bread flour gives a better chewy texture to the crust. Regular plain flour will still work but may result in a softer base.

How do I prevent the Brussels sprouts from making the pizza soggy?

Shred the sprouts finely and toss them in olive oil and garlic before adding to the pizza. This helps prevent excess moisture. Also, avoid piling too many sprouts on the dough.

Brussels & Blue Cheese Pizza Recipe

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★★★★★

4.9 from 102 reviews

• Author: Hailey
• Total Time: 1 hour 32 minutes (including dough rising time)
• Yield: 2 pizzas 1x
• Diet: Vegetarian

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Description

A deliciously unique Brussels sprouts and blue cheese pizza featuring a crispy homemade dough topped with mascarpone, shredded Brussels sprouts, and creamy Gorgonzola. This recipe balances earthy and tangy flavors, perfect for a gourmet twist on traditional pizza.

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Ingredients

Scale 1x2x3x

For the Dough

• 1 tbsp semolina, or plain or strong flour
• 300g ‘00’ flour or strong bread flour, plus extra for kneading
• 1 tsp fast-action dried yeast
• 2 tbsp extra virgin olive oil, plus extra for greasing
• 200ml warm water
• 1/2 tsp salt

For the Topping

• 2 tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 140g Brussels sprouts, shredded
• 3 tbsp mascarpone
• 75g soft blue cheese, such as Gorgonzola (or vegetarian alternative)
• Black pepper, freshly ground, to taste

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Instructions

1. Make the Dough: In a large bowl, mix the flour, yeast, and 1/2 tsp salt. Pour in 200ml warm water and 2 tbsp olive oil. Stir to form a rough dough and set aside for 5 minutes. It should feel damp but not overly sticky.
2. Knead the Dough: Flour your work surface and hands. Knead the dough for 5-10 minutes until smooth and elastic. Place it in an oiled bowl, cover with oiled cling film, and leave it to rise until doubled in size—approximately 1 hour at room temperature or overnight in the fridge for enhanced flavor.
3. Prepare the Dough Rounds: Divide the dough into two equal parts and shape them into rounds. Let them rest for 15 minutes at room temperature (longer if chilled) to relax the gluten. For freezing, wrap each round tightly in an oiled food bag, removing excess air, and freeze for up to 1 month. Defrost in the fridge before use.
4. Preheat the Oven: Set your oven to 240°C (220°C fan or gas mark 9). Place a baking sheet on the top shelf to heat up. Dust another baking sheet with semolina or flour to prepare for the dough.
5. Roll out the Dough: Lightly dust your work surface with semolina to prevent sticking. Roll each dough round into a rough oblong about 30cm long. Transfer the dough onto the prepared baking sheet and adjust shape if necessary.
6. Prepare the Toppings: Combine the olive oil and crushed garlic with seasoning, then toss the shredded Brussels sprouts in this mixture. Spread 2 tablespoons of mascarpone evenly over the rolled-out dough, leaving a border around the edges.
7. Assemble the Pizza: Scatter the garlicky Brussels sprouts over the mascarpone layer. Dot the surface with the remaining mascarpone and scatter pieces of the soft blue cheese evenly. Grind fresh black pepper over the top to taste.
8. Final Rise: Let the assembled pizza sit at room temperature and rise for an additional 10 minutes before baking.
9. Bake the Pizza: Carefully slide the baking sheet with the pizza onto the preheated hot sheet in the oven’s top shelf. Bake for 10-12 minutes until the crust is golden and the cheese is bubbling and slightly browned.

Notes

• For deeper flavor, allow dough to rise overnight in the fridge.
• You can freeze dough rounds for up to one month; thaw in fridge before rolling out.
• Use semolina sparingly when dusting to maintain good dough grip.
• Adjust toppings as preferred with other types of blue cheese or additional herbs.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Pizza
• Method: Baking
• Cuisine: Italian

Keywords: Brussels sprouts pizza, blue cheese pizza, mascarpone pizza, homemade pizza dough, vegetarian pizza