Pizza with Brussels sprouts, gorgonzola, onions and almonds
Gorgonzola and mozzarella go perfectly with Brussels sprouts and onions, which are bound together by another typically German ingredient: beetroot syrup. This dark, sweet, slightly malty syrup (easily replaced with corn syrup) imparts a pleasant flavor to the dressings. The recipe is completed with the crunchy texture of almonds and I am sure that it will win over even the most skeptical.
Ingredients
4 dough balls of 250 g or 3 of 330 g12 Brussel sprouts1 liter of water15 g fine sea salt25 g extra virgin olive oil30 g beetroot syrup (alternatively corn syrup)2 red onions, thinly sliced25 g extra virgin olive oil25 g balsamic vinegarFine sea salt, to tasteFreshly ground pepper, to taste30 g beetroot syrup (alternatively fondant corn syrup)160 g of gorgonzola cheese160 g mozzarella cheese, chopped or grated60 ml creamFlour, for dusting30 g sliced almondsSea salt flakes, to taste15 g beetroot syrup (alternatively fondant corn syrup)Extra virgin olive oil, to taste
Preparation
Clean the Brussel sprouts and use a mandolin or sharp knife to cut them as thinly as possible. In a medium saucepan, bring the salted water to a boil. Add the sliced Brussel sprouts, blanch for 1 to 2 minutes, and drain. In a small bowl, mix the sprouts with olive oil and beetroot syrup and set aside.
For the caramelized onionsPreheat your oven to 250°C. Use the infrared thermometer to quickly and accurately check the temperature in the center of the firestone. Preheat the cast iron skillet in the oven for 10 minutes. Once heated, remove the pan with gloves on; Add the onion slices, olive oil, balsamic vinegar, salt, and pepper to the pan and stir until the onion slices are completely coated. Return the pan to the oven for 10-15 minutes, stirring occasionally to prevent sticking, until the onions become translucent. Add the syrup and bake for another 5 minutes in the oven until golden brown. Remove with gloves and set aside.
For the pizzaAdd the gorgonzola, chopped mozzarella, and heavy cream to a bowl and use a fork to mix the ingredients thoroughly until fully combined. Increase the temperature of the oven, aiming to reach a temperature between 350°C and 400°C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the stone. Place a ball of pizza dough on a lightly floured work surface and push the air out of the center of the dough toward the edge. Use your fingers and knuckles to gently stretch the dough to 30 or 40 cm in diameter. Transfer the rolled out dough to a lightly dusted pizza peel by gently pulling on the edges to stretch it further. Take 2 tablespoons of the cheese mix and spread it in a thin layer from the center of the pizza base to the edge. Spread the slices of Brussels sprouts, onions, and sliced almonds over the pizza. Bake the pizza with the peel. Bake the pizza for 1 to 2 minutes, flipping every 20 seconds to ensure even cooking. Remove the pizza from the oven and toss it with a sprinkling of sea salt flakes and drops of beetroot syrup and extra virgin olive oil. Cut, serve, and enjoy!
Gorgonzola and mozzarella go perfectly with Brussels sprouts and onions, which are bound together by another typically German ingredient: beetroot syrup. This dark, sweet, slightly malty syrup (easily replaced with corn syrup) imparts a pleasant flavor to the dressings. The recipe is completed with the crunchy texture of almonds and I am sure that it will win over even the most skeptical.
Ingredients
4 dough balls of 250 g or 3 of 330 g
12 Brussel sprouts
1 liter of water
15 g fine sea salt
25 g extra virgin olive oil
30 g beetroot syrup (alternatively corn syrup)
2 red onions, thinly sliced
25 g extra virgin olive oil
25 g balsamic vinegar
Fine sea salt, to taste
Freshly ground pepper, to taste
30 g beetroot syrup (alternatively fondant corn syrup)
160 g of gorgonzola cheese
160 g mozzarella cheese, chopped or grated
60 ml cream
Flour, for dusting
30 g sliced almonds
Sea salt flakes, to taste
15 g beetroot syrup (alternatively fondant corn syrup)
Extra virgin olive oil, to taste
Preparation
Clean the Brussel sprouts and use a mandolin or sharp knife to cut them as thinly as possible. In a medium saucepan, bring the salted water to a boil. Add the sliced Brussel sprouts, blanch for 1 to 2 minutes, and drain. In a small bowl, mix the sprouts with olive oil and beetroot syrup and set aside.
For the caramelized onions
Preheat your oven to 250°C. Use the infrared thermometer to quickly and accurately check the temperature in the center of the firestone. Preheat the cast iron skillet in the oven for 10 minutes. Once heated, remove the pan with gloves on; Add the onion slices, olive oil, balsamic vinegar, salt, and pepper to the pan and stir until the onion slices are completely coated. Return the pan to the oven for 10-15 minutes, stirring occasionally to prevent sticking, until the onions become translucent. Add the syrup and bake for another 5 minutes in the oven until golden brown. Remove with gloves and set aside.
For the pizza
Add the gorgonzola, chopped mozzarella, and heavy cream to a bowl and use a fork to mix the ingredients thoroughly until fully combined. Increase the temperature of the oven, aiming to reach a temperature between 350°C and 400°C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the stone. Place a ball of pizza dough on a lightly floured work surface and push the air out of the center of the dough toward the edge. Use your fingers and knuckles to gently stretch the dough to 30 or 40 cm in diameter. Transfer the rolled out dough to a lightly dusted pizza peel by gently pulling on the edges to stretch it further. Take 2 tablespoons of the cheese mix and spread it in a thin layer from the center of the pizza base to the edge. Spread the slices of Brussels sprouts, onions, and sliced almonds over the pizza. Bake the pizza with the peel. Bake the pizza for 1 to 2 minutes, flipping every 20 seconds to ensure even cooking. Remove the pizza from the oven and toss it with a sprinkling of sea salt flakes and drops of beetroot syrup and extra virgin olive oil. Cut, serve, and enjoy!
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