We hear so much about pizza stones, but a baking sheet can also turn out crisp crust—the trick is to preheat the sheet in the oven, and then dust it with cornmeal before laying the dough on top, so the finished pie slides off easily. You can use homemade or store-bought pizza dough; they'll both taste outrageously good with this recipe from Feast: Generous Vegetarian Meals for Any Eater and Every Appetite by Sarah Copeland. You top the pie with a few thin slices of creamy robiola cheese, shaved Brussels sprouts, salty ricotta salata, toasted walnuts and a drizzle of honey for a sweet and savory supper.
Fine cornmeal for dusting
Flour for dusting
One 14- to 16-ounce (400- to 455-g)
ball homemade pizza dough or purchased pizza dough, at room temperature
2 to 3 ounces (55 to 85 g)
robiola cheese, thinly sliced
extra-virgin olive oil
Sea salt and freshly ground pepper
4 to 6 ounces (115 to 170 g)
fresh lemon juice
Ricotta salata cheese for shaving
1/4 cup (25 g)
toasted walnuts, coarsely chopped (optional)
honey or truffle honey
Preheat oven to 475° and place a rack in the bottom third of the oven. If using a pizza stone, sprinkle a pizza paddle or peel lightly with cornmeal. If using a baking sheet, preheat it in the oven until it is very hot, and then dust it with cornmeal.
On a well-floured work surface, sprinkle the dough and your hands with flour. Stretch the dough with your hands to make any shape of pizza you please, roughly a 12-inch (30.5 cm) round or oblong shape, stretching the edges lightly to form a circle, oval or rectangle that is evenly thin throughout the middle. Carefully transfer the dough to the prepared pizza paddle or hot baking sheet with your hands.
Top the pizza dough with a few thin slices of robiola cheese. Drizzle with 1 Tbsp. of the olive oil and season with salt and pepper. If using a pizza stone, slide the pizza onto the stone and place it in the oven.
If using a baking sheet, place the hot baking sheet in the oven. Bake until the pizza is puffed, crisp on the bottom and evenly baked through, 8 to 10 minutes.
Meanwhile, shave or thinly slice the Brussels sprouts with a sharp knife. Toss together with the remaining 1 Tbsp. olive oil and the lemon juice. Sprinkle over the par-baked pizza and return to the oven. Bake until the Brussels sprouts are lightly charred and tender-crisp, about 4 minutes. Shave ricotta salata over the top with a vegetable peeler, scatter with the walnuts and drizzle with the honey. Serve warm.
From Feast: Generous Vegetarian Meals for Any Eater and Every Appetite (Chronicle) by Sarah Copeland.
Original recipe link: Robiola, Shaved Brussels Sprouts and Walnut Pizza Recipe