brussels sprouts, pizza, sausage pizza, mushroom pizza, milk and sugar, milk and sugar sisters, michelle stroebe, suzanne stroebe

I know roasted brussels sprouts on pizza sounds like an odd combo, but it’s wonderful – the creaminess of the cheese and the crunch of the crust are perfect complements to this tasty veggie.  And, of course, if you’re not a fan of brussels sprouts (or sausage/mushroom), you can always use the recipe for the pizza dough separately and top with whatever your heart desires!

This is probably the best pizza dough recipe I’ve found — and I’ve tried tons of them!  You can let the dough proof in the oven for an hour or longer, depending on what your day looks like (I made this early afternoon to get it out of the way and let the dough sit for a few hours).  The dough can also be refrigerated for 1-2 days after its been kneaded, if you want to make it ahead of time.  In this case, just let it sit at room temperature ~5-10 mins, then let it proof in the oven for 30 mins.

Enjoy!

 

pizza dough, brussels sprouts, pizza, sausage pizza, mushroom pizza, milk and sugar, milk and sugar sisters, michelle stroebe, suzanne stroebe

Pizza dough

1 Tbsp Active Dry Yeast (usually 1 packet)

1/4 Cup Warm Water

1 Tbsp honey

2 Cups Flour (All Purpose)

3/4 Cup Cool water

2 tsp salt

2 tsp Garlic Powder

1 tsp Fennel seed (optional)

2 tsp dried Italian seasoning

2 Tbsp Olive Oil

Stir yeast into warm water (~100-110 degrees) to dissolve and add honey.  Let the yeast sit for about 5 minutes, or until bubbly.  Add flour and remaining ingredients into large bowl or KitchenAid stand mixer, if using.  After the yeast has sat about 5 minutes, add to the flour mix & knead with dough hook or by hand ~5 mins (the dough will still be a bit sticky).  Place dough in lightly greased bowl, cover and let rise in warm place for 30 mins-3 hours. (I turn my oven preheat to low (~115), turn it off, and let my dough proof in there).

Pizza sauce

1 can tomato sauce

2 Tbsp oregano (or rosemary/thyme)

1-2 cloves garlic, minced

pinch red pepper (optional)

1 tsp onion powder (optional)

Let all the ingredients simmer ~10 mins.  Set aside and let cool ~5-10 mins.

I topped my pizza with roasted brussels sprouts, roasted mushrooms (roasted for 5 mins, just to get the liquid out so it doesn’t make the pizza runny), sausage, basil, & mozzarella cheese.  Cook pizza at 425 for 15-18 minutes, or until the cheese is bubbly.  Let cool 5 mins and enjoy!

Note: if using sausage, be sure to cook before adding to your pizza.  I boiled the sausage ~10 mins before slicing and adding to the pizza.

pizza dough, brussels sprouts, pizza, sausage pizza, mushroom pizza, milk and sugar, milk and sugar sisters, michelle stroebe, suzanne stroebe

pizza dough, brussels sprouts, pizza, sausage pizza, mushroom pizza, milk and sugar, milk and sugar sisters, michelle stroebe, suzanne stroebe

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