Whole-Wheat Brussels Sprout, Squash and Ricotta Pizza

Name: Whole-Wheat Brussels Sprout, Squash and Ricotta Pizza
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon active dry yeast; 1 teaspoon honey or agave syrup; 227 grams Brussels sprouts; 4 servings Crushed red pepper; 1 Zest and juice of lemon; 4 servings Kosher salt; 1 Tbsp extra-virgin olive oil; 4 teaspoons extra-virgin olive oil; 59 milliliters grated Parmesan; 177 milliliters part-skim ricotta cheese; 2 Tbsps pumpkin seeds, toasted; 177 milliliters warm water (100 to 110 degrees F); 473 milliliters white whole-wheat flour, plus more for kneading

Whole-Wheat Brussels Sprout, Squash and Ricotta Pizza

Whole-Wheat Brussels Sprout, Squash and Ricott This recipe is typical of Mediterranean cuisine.

Instructions

Stir together the warm water, honey and yeast in a measuring cup or small bowl.

Ingredients you will need

Honey

Water

Yeast

Equipment you will use

Measuring Cup

Bowl

Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)

Ingredients you will need

Yeast

Whisk the flour and 1/2 teaspoon salt together in a medium bowl.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.

Ingredients you will need

Olive Oil

Dough

Yeast

Wrap

Equipment you will use

Plastic Wrap

Spatula

Bowl

Lightly dust a baking sheet with flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Sheet

Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas.

Ingredients you will need

Dough

All Purpose Flour

Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Kitchen Towels

Equipment

Ingredients

Servings:

1teaspoon

active dry yeast 1teaspoon

honey or agave syrup 227grams

Brussels sprouts 4servings

Crushed red pepper 1

Zest and juice of lemon 4servings

Kosher salt 1Tbsp

extra-virgin olive oil 4teaspoons

extra-virgin olive oil 59milliliters

grated Parmesan 177milliliters

part-skim ricotta cheese 2Tbsps

pumpkin seeds, toasted 177milliliters

warm water (100 to 110 degrees F)473milliliters

white whole-wheat flour, plus more for kneading

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.