A perfect balance of flavors and textures, on a light and airy homemade crust
Brussels sprouts and Italian burrata (the extra-soft cheese made with mozzarella and cream) are perfect partners for pizza. Indeed, the light burrata melts all over the Brussels, bringing a most luxurious texture to the pie.
However, neither the burrata nor the Brussels are exactly strongly flavored on their own, so they’re spiked with dried lemon zest and salty Pecorino Romano shavings – a marvelous contrast to the soft, mellow cheese and the crunchy Brussels.
Prep the dough ahead of time, and this pizza comes together in a flash
The best part, though, is that once the dough is made (watch this video to learn how to make a perfect pizza dough and shape it by hand!), it’ll only take a few minutes to prepare the toppings – making this mouthwatering pizza a Friday night favorite in our household.
Food & wine pairing: Greece, Robola or Assyrtiko with Brussels sprout pizza
A white wine with citrus notes is de rigueur here. A Sauvignon Blanc is right at home, of course. But a Robola, from Cephalonia in Greece, or an Assyrtiko, from the island of Santorini, are also marvelous with this pizza.
Shaved Brussels sprout pizza with burrata and dried lemon zest
makes 2 large pizzas
active time: 45 min
For the dough
- 1 recipe pizza dough
For the dried lemon zest
- 1 lemon
For the pizza
- 12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices (5 cups)
- 1/4 teaspoon sea salt
- freshly ground black pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 cup pine nuts
- 12 oz (340 g) Italian burrata or buffalo mozzarella – drained and cut in 1/4″ slices
- sea salt to taste
- freshly ground pink peppercorn or black pepper to taste
- 1/2 cup Pecorino Romano or Parmesan shavings (use a vegetable hand-peeler)
- extra virgin olive oil for drizzling
- Step 1: Prepare the dough (as per steps 1 and 2 of this pizza dough recipe) at least 4 1/2 hours (up to 36 hours) before baking the pizzas.
- Step 2: To make the dried lemon zest – Preheat oven to 200°F (90°C). Peel the lemon in small strips using a vegetable hand-peeler. Then cut the strips in julienned slices, about 1/16″. Place the lemon zest on a baking sheet and bake for about 20 minutes until dry and curled up. Transfer to a bowl and set aside.
- Step 3: Trim the bottom part of the Brussels sprouts. Using a mandoline, cut lengthwise in 1/8″ slices. Place the shaved Brussels sprouts in a large bowl. Sprinkle with the salt and pepper. Drizzle with the lemon juice and olive oil and toss well with your hands until the Brussels are well coated with the oil. Set aside.
- Step 4: Place the pizza stone in the oven, on a rack located at the bottom third of the oven. (The stone should be about 9″ from the roof of the oven.) Set the oven to 500°F (260°C) and preheat for 30 minutes. Then, without opening the oven, turn it off and turn on the broiler to high heat. Preheat broiler for 10 minutes. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and shape the dough as per step 3 of this recipe. When the dough is stretched into a 16″ circle, place on the prepared pizza peel. Sprinkle dough with the shaved Brussels sprouts. Top with the pine nuts and burrata. Season with the salt and pepper. (Use only half the ingredients for the 1st pizza; save the other half to make the 2nd pizza.) Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. Bake for 3 to 4 minutes until the crust is browned on the edges. Slide the pizza back onto the peel and place on a cutting board. Sprinkle with half the lemon zest and Pecorino shavings. Drizzle with a little olive oil and serve immediately. Keep the broiler on and make the 2nd pizza.