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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Final Rise: Let the assembled pizza sit at room temperature and rise for an additional 10 minutes before baking.
- 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
