Zucchini Ricotta Pizza with Shaved Brussel Sprouts, Tomato and Feta

This pizza is packed with veggies, herbs and several different kinds of cheeses. You can find a simple pizza dough recipe here. If you have a pizza stone, by all means use that. I do not have one so I tend to just use my cast iron griddle and cast iron pans to make my pizzas.

Please be careful as there is a lot of putting in and taking out of the oven. You need to move pretty fast once you start the baking process so I strongly recommend prepping everything before you begin.

 

Balsamic reduction is a favorite of mine when it comes to tomatoes and Brussel sprouts, so I whipped up a small amount to drizzle over the pizza. That seriously took the whole dish to the next level. You can adapt this to use up whatever veg you have on hand. Season and adjust ingredients to suit your taste! At the base, it’s a simple dough and a simple ricotta mixture, feel free to customize and build upon it.

 

Ingredients:

 

Simple Pizza Dough

Ricotta Cheese

Milk

Parmesan

Italian Cheese Blend

Feta Cheese

Garlic cloves

Mint

Basil

Salt

Pepper

Olive oil

Thinly sliced, or shaved Brussel sprouts

Shaved zuchinni

Sliced tomato

Balsamic vinaigrette

Sugar

 

Directions:

 

1. Preheat your cast iron (or pizza stone) in the oven at 500 degrees
2. Slice and shave your vegetables
3. In a small bowl, mix the shaved brussels with a little bit of oil (and s&p)
4. In another small bowl, toss the zuchinni with a little bit of oil (and s&p)
5. Slice tomatoes, set aside.
   

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6. In a small bowl, mix ricotta, herbs, salt, pepper, parmesan and grate fresh garlic into the mixture.
7. Slowly add milk a bit at a time and whisk until it is smooth and spreadable

• Taste and adjust seasonings (including herbs) to suit your taste.
• I used a fair amount of dried herbs in this. You can absolutely use fresh if you have them on hand.
  • Set aside.

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8. Prepare your dough.
9. Roll out the dough to suit your baking vehicle (cast iron skillet, griddle, pizza stone, etc).
10. Carefully remove baking vehicle from the oven, sprinkle with flour or corn meal.
11. Carefully place your dough onto it.
12. If you have ‘extra’ dough hanging, carefully roll it up and make a ‘border’ and brush it with oil
13. Gently pierce the bottom of the dough with a fork to ensure it doesn’t bubble up too much when in the oven.
14. Pre-bake the dough for about 3-4 minutes.

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15. Remove from oven.
16. Spread ricotta mixture and make sure you leave about ½” space
17. Sprinkle a bit of the shredded cheese
18. Arrange the zucchini
19. Bake for about 5 minutes

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20. Remove from oven.
21. Sprinkle more cheese.
22. Arrange tomatoes and distribute the shredded Brussel sprouts
23. Bake for about 5-10 minutes.

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For simple balsamic reduction:

• Pour about a quarter cup of balsamic vinegar into a pot over medium heat
• Add about 2 tsp of sugar
• Whisk to combine
• Bring to a boil and then reduce heat
• The liquid will reduce and coat the back of a spoon)

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24. Remove from the oven, sprinkle feta.
25. Turn on broiler and broil until crust browns a bit. Be careful. Your pizza will burn. And you will cry.

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26. Remove from oven and allow to cool.
27. Drizzle with reduction and enjoy!

© 2017 by Alexa Mason. All Rights Reserved

Simple Pizza Dough

When I was younger I lived in Long Island, NY. We had amazing pizzerias. I have fond memories of walking to the pizzeria and asking for a little bit of dough to play with. When I began cooking, I was queen of the Semi Homemade. I’d try store bought dough that came in the canister like biscuits (bleh). I’d tried a certain powder dough mix that came in a bag (also bleh). Occasionally I’ve lucked up on bagged fresh dough at the supermarket and that’s not too bad. I’ve come to prefer homemade dough. There’s nothing like the smell of fresh dough in the kitchen.

 

It’s easy to make and it yields enough for two smedium pizzas or several calzones or a shit ton of garlic knots. You can make this recipe ahead of time and store the dough in the freezer. Simply thaw it overnight in the fridge and you’re ready to go when it’s time to cook. Or you can use it straight away as I did this evening.

 

Ingredients:

 

3-4 Cups of AP flour

1 ½ tsp salt

3 tbsp of olive oil (plus extra for brushing)

1 tbsp of sugar

1 pack of fast rise yeast (2.5 tsp)

1 1/3 cups of very warm water

 

Directions:

 

1. Preheat oven to 200 degrees F and turn it off.

 

2. In the bowl of your mixing bowl, dissolve the sugar and the warm water.
3. Add the yeast.
4. Allow it to proof for about 10 minutes. It will become frothy and fragrant.
   • If nothing happens, you’re yeast is dead. Scrap it and try again.

 

5. Combine the flour and salt.

 

6. In your mixing bowl attach your hook attachment, add the oil and turn the mixer on low.
7. Carefully add your flour+salt mixture.

 

8. Mix on low until combined well.

 

9. If the dough is sticky add flour one tbsp a time. If you touch it, it should spring back without sticking to your fingers.

 

10. Beat for 5 minutes on medium-low

 

11. Turn out onto a floured surface and knead for about a minute.

 

12. Form into a bowl.

 

13. Oil a bowl, place ball into bowl. Turn so it is coated in oil.

 

14. Cover tightly with plastic wrap.

15. Place in oven (make sure you have turned it off after it preheated to 200). Keep the door ajar.

 

16. Allow to rise for about 30 minutes then punch it down.
17. Place back in oven and allow to rise until it is doubled in size.

17. You can portion this for freezing, use right away or both.

• If you’re going to freeze, carefully and tightly wrap in plastic wrap and store in a ziplock bag for up to a month.