Ingredients
The dough:
1 packet yeast
3/4 c warm water
1/4 c white wine
1 tbs honey
1 tbs olive oil
1tsp salt (to taste)
3 cups flour
The toppings:
Brussels Sprout & Pancetta White Pizza ( Inspired by Motorino, NYC)
2 cups Brussels Sprouts, leaves separated and tossed with olive oil, salt and pepper
1/4 lb or one standard deli package of pancetta, thinly sliced
1-2 balls of Mozzarella di Bufala , medium sized slices
1 clove of garlic, chopped
freshly grated Parmigiano-Reggiano
olive oil for drizzling
Mushroom & Spiced Sausage Pizza
1 jar of your favorite fresh pizza sauce or homemade
1-2 balls of Mozzarella di Bufala , medium sized slices ( add more or less as you like it)
1 lb fresh crimini mushrooms ( or button), thickly sliced
1/2 pound Italian sausage
1/2 - 1 tsp chili flakes or crumpled whole red chilis. As hot as you can handle!
1 tsp fennel seeds
1 tsp dry or small handful of your favorite fresh herbs (oregano, basil, sage, or chervil, etc.)
freshly cracked pepper
freshly grated Parmigiano-Reggiano
Preheat your oven to 550° (285° Celsius) or as hot as your oven will get. Ideally, you would use a pizza stone. If you don't have one (or broke it like me), wrap foil directly on your oven rack, or use a thin metal sheet with parchment paper.
Optional: You can par-bake the pizza dough by pricking all over with a fork and baking it for 2 minutes. Cool crust before adding your toppings. You can also bake two pizzas at one time by positioning one rack in the top third of the oven, and the other on the bottom third. Then switch racks half way through the cooking time. Total cooking time may increase to 20 minutes in this case.
Mix the warm water, wine, and yeast together and stir gently until yeast has dissolved.
Then add the honey, olive oil, and salt until dissolved.
Add about 1 cup of the flour to liquid and mix into a paste...slowly incorporate the
remaining flour until a ball forms.
You can remove this and knead it for several minutes on a floured surface.
Let this guy rise in a slightly oiled bowl in a warm place and cover with a towel
for 45 minutes to an hour, or until the dough is double in size.
Mimic letting the dough rise in a hot and sunny Italian garden.
Feel free to enjoy some of the leftover white wine with your buds during the wait time.
Once it has risen, cut into quarters and refrigerate for at least a 1/2 hour
(wrapped in plastic, slightly oiled).
Sauté the sausage with cracked pepper, chili flakes, herbs of your choice
and fennel seeds until crumbly.
and fennel seeds until crumbly.
Slice mushrooms and set aside in a bowl. Pull apart the leaves of the Brussels Sprouts and
toss with olive oil, s & p, and place in a bowl. Pull out the dough from the fridge.
Do like Janella and stretch out the dough on your rack, wood paddle, or stone.
 |
| Slice mozzarella, chop garlic and slice/tear the pancetta and set aside. |
Let's start with the Brussels Sprouts variety. Drizzle the dough with a bit of olive oil,
sprinkle the chopped garlic on top, and begin the layering of cheese and pancetta...
...and then finally, the seasoned and oiled up brussels sprouts.
Bake for 10 - 12 minutes, or until the crust is brown on the edges and crunchy.
The Brussels Sprouts will darken and crisp up a bit. Sprinkle with a dash of salt,
a drizzle of olive oil and grated Parmigiano-Reggiano.
Now for the mushroom and spicy sausage pizza. Stretch out your dough and spread
a thin layer of pizza sauce on top.
Layer the cheese, mushrooms and then the sausage on there...
...and bake for 10-12 minutes or until crispy! Finish with a drizzle of olive oil and parm. Yumtasitcal.
