We have a tiny library in our mailbox hut. Actually it is not so tiny:
Pizza used to be so predictable, but now anything goes! I often make refractor pizza and I think this recipe falls into the category. It opens the imagination to thousands of other possibilities.
During Russ' last year he developed a love affair with pizza. I believe it was partially because he could pick it up - no utensils required. What's not to like? Lots of fresh ingredients, a glass of wine and imagination. I always tell new cooks, if you like the ingredients you will likely enjoy the outcome. And there is no worry about perfection, some will be prettier than others. So be inspired...give it a try. The beauty of pizza is that there really is no hard fast rule. It is more a concept, sprinkle flavorful toppings atop a crust. Your imagination is your only limiting factor.
I will be interested to see where this idea take me. I am ready to try:
BRUSSEL SPROUT PIZZA CARBONARA
Sauce:
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk ricotta (9 ounces)
- 2 extra-large egg yolks
- Salt and freshly ground black pepper
- Good olive oil
- 8 ounces diced bacon, cooked
Dough:
- 4 8-ounce balls store-bought pizza dough
- 1/2 cup freshly grated Italian Parmesan cheese
- 1/2 cup freshly grated Italian Pecorino cheese
- 12 ounces Brussels sprouts, trimmed and thinly sliced
To slice the Brussels sprouts, trim them and process through the feed tube of a food processor fitted with the slicing disk.
Directions:
Note: This is for 4 9" pizzas. I plan to half the recipe and do one large. I may buy frozen dough or I may just buy my favorite ready to 'dress' Against the Gain' gluten free crust.
- Preheat the oven to 475˚ F. Arrange two racks evenly spaced in the oven.
- For the sauce, pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of a spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
- Heat 1 tablespoon olive oil in a medium (10- to 11-inch) sauté pan, add the chopped bacon and cook. Drain and set aside.
- Flip over two sheet pans and put parchment paper on each pan. Roll and stretch 2 of the pizza doughs into a 9- or 10-inch circle (they don’t want to be perfect!) on the parchment papers. Leaving a 1-inch border, spread 1/2 cup of the sauce on each pizza and sprinkle with 2 tablespoons of the Parmesan, 2 tablespoons of the Pecorino and a quarter of the bacon. In a medium bowl, toss the Brussels sprouts with 3 tablespoons olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza Repeat for the remaining two pizzas.
Re: Directions Note