Mike Garten
The mushrooms and Brussels sprouts are tossed in balsamic vinegar before topping off this restaurant-worthy pie. Rich and creamy fontina cheese brings even more flavor.
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Yields:
4
servings
Total Time:
0
hours
25
mins
Cornmeal, for baking sheet
lb.
refrigerated (or thawed from frozen) pizza dough
oz.
fontina cheese, coarsely grated, divided
oz.
shiitake mushrooms, stems discarded, torn
tbsp.
balsamic vinegar
large Brussels sprouts, trimmed, loose leaves separated, remaining thinly sliced
small red onion, sliced
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- Heat oven to 475°F. Sprinkle baking sheet with cornmeal or line with parchment paper. On lightly floured surface, shape pizza dough into large oval. Transfer to prepared sheet and sprinkle with all but ½ cup fontina.
- In large bowl, toss mushrooms with balsamic vinegar. Add Brussels sprouts (whole leaves and slices) and onion, drizzle with oil and season with ½ tsp each salt and pepper. Toss to combine and scatter over dough.
- Sprinkle with remaining fontina, then crumble goat cheese over top and sprinkle with thyme. Bake until crust is deep golden brown and vegetables are tender, 10 to 12 min.
Nutritional information (per serving): About 485 cal, 19.5 g fat (7 g sat), 16 g pro, 1,360 mg sodium, 58 g carb, 4 g fiber
Perfect your pizza crust
To keep it crispy, heat a pizza stone (or a baking sheet) in the oven while building your pizza so the dough will begin to cook as it hits the hot surface.
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Source : Goodhousekeeping
