Thursday, July 12, 2012

Pizza - Pesto with Brussels Sprouts


2 1/4 tsp dry yeast
1 tsp sugar
2 Tbsp olive oil
2 3/4 cups bread flour
2 1/4  tsp salt
1 cup warm water


Dissolve yeast and sugar in 1/4 cup of warm water. Mix the oil to the remaining water.

In a mixing bowl fitted with a hook attachment, add 2 1/4 cups flour, salt and the oil water and mix the ingredients on low and slowly increasing the speed to medium high for about 10 to 15 minutes. Add more flour if needed. Mix until you get a silky, elastic dough.

Turn the dough out onto a floured surface and roll it into a ball. Place the dough in a lightly-oiled bowl. for about 2 to 3 hours to double.

Punch down the dough and flatten it on a lightly floured board. You can divide the dough and let it rest in the refrigerator until you want to make pizza.

For making the Brussels sprouts Pizza with Buffalo Mozzarella Cheese:

Place pizza stone in the bottom most shelf of your oven. Preheat oven to 500 degree F.

Spread pizza dough with pesto, then sprinkle with finely sliced Brussels sprouts. Then add buffalo mozzarella and bake in a 500 degree F oven.

Note: I added other vegetables like asparagus, artichokes, mushrooms.