What Are Brussels Sprouts? / Grilled Pizza with Brussels Sprouts

Mix together 3 cups of all-purpose flour, 1 teaspoon of salt, and 1/4 teaspoon of yeast in a large bowl.

Add 1 1/2 cups of lukewarm water and stir until blended. The dough will be very sticky.

Cover the bowl with plastic wrap and let it rest for 12 to 24 hours in a warm spot.

Turn out the dough onto a lightly floured work surface and sprinkle the top with more flour.

Fold the dough over onto itself once or twice and cover loosely with plastic wrap. Let it rest for about 15 more minutes.

Divide the dough into four pieces and shape each piece into a ball.

Generously sprinkle a clean cotton towel with flour and cover the balls with it. Let the dough rise for about 2 hours.

Prepare the pizza stone by putting charcoal briquettes inside the kettle grill and turning on the heat until it gets very hot.

Spread out the charcoal and put the pizza stone on top. Cover and let it come up to temperature (at least 400°F).

Heavily cover a pizza peel with semolina or cornmeal.

Spread out and roll out the pizza dough on the pizza peel.

Add toppings: spread peeled Roma tomatoes as the base, then add sliced fresh mozzarella cheese, sliced Brussels sprouts, and drizzle with olive oil. Season with salt and pepper.

Transfer the pizza to the pizza stone and cover it. Bake for about 8 to 10 minutes depending on the heat of the stone.

Remove the pizza from the grill and garnish with olive oil, Parmesan cheese, basil, and pepper flakes. Cut and enjoy.

Equipment Needed

Spice Level:

Dietary

Allergens