Description
A delicious and sophisticated Brussels sprouts and blue cheese pizza featuring a homemade yeasted dough topped with mascarpone, shredded Brussels sprouts, and creamy Gorgonzola cheese. Perfect for a gourmet twist on classic pizza, this recipe includes tips on dough preparation and baking for a crisp, golden crust.
Ingredients
Scale
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
- 1/2 tsp salt
- 200ml warm water
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
- Mixing the dough: In a large bowl, combine the flour, fast-action dried yeast, and salt. Pour in the warm water and 2 tablespoons of olive oil, then mix until a rough dough forms. Set aside for 5 minutes; the dough should feel damp but not overly sticky.
- Kneading and proving: Flour your work surface and hands. Knead the dough for 5 to 10 minutes until smooth and elastic. Place the dough into a bowl greased with olive oil, cover with oiled cling film, and leave to rise until doubled in size—about 1 hour at room temperature or overnight in the fridge for enhanced flavor.
- Dividing and resting the dough: Once risen, divide the dough in half and shape each portion into rounds. Let these rest for 15 minutes at room temperature; if the dough was refrigerated, allow longer for it to come to room temperature. To freeze, place dough in oiled food bags, remove air, seal, and freeze up to 1 month. Defrost in fridge before use.
- Preheating the oven and preparing baking sheets: Preheat your oven to 240°C (220°C fan) or gas mark 9. Place a baking sheet on the top shelf to heat. Dust another baking sheet with semolina or flour to prevent sticking.
- Shaping the pizza base: Dust the work surface lightly with semolina. Roll one dough ball into a rough 30cm-long oblong shape. Transfer it to the dusted baking sheet and reshape if necessary to maintain size and shape.
- Preparing the topping: In a small bowl, mix 2 tablespoons of olive oil with crushed garlic and season with salt and pepper. Toss the shredded Brussels sprouts in this mixture to coat evenly.
- Assembling the pizza: Spread 2 tablespoons of mascarpone evenly over the rolled dough, leaving a small border around the edges. Scatter the garlic-seasoned Brussels sprouts over the mascarpone. Dot the pizza with the soft blue cheese and remaining mascarpone. Finish with a few grinds of black pepper.
- Final proof and baking: Let the assembled pizza rest and rise at room temperature for 10 minutes. Carefully slide the baking sheet with the pizza on top of the preheated baking sheet in the oven. Bake for 10 to 12 minutes, or until the pizza is golden and the edges are crisp.
Notes
- Allowing the dough to rise overnight in the fridge enhances flavor and improves texture.
- Semolina dusting helps prevent the pizza from sticking and adds a slight crunch to the crust.
- Substitute the blue cheese with a vegetarian-friendly alternative if desired.
- Freezing dough is convenient for meal prep and can be stored for up to 1 month.
- Ensure the oven and baking sheet are fully preheated to achieve a crispy crust.
- Prep Time: 20 mins (plus 1 hr rising or overnight in fridge)
- Cook Time: 12 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Brussels sprouts pizza, blue cheese pizza, mascarpone pizza, homemade pizza dough, vegetarian pizza, Italian pizza recipe
