The fact that Scandal is about to come to an end is really cramping my style, along with my mood. Last time this happened I avoided watching the last episode for three months because I couldn’t stand the thought of it being over. What is wrong with me? Probably a lot.
The only thing that is going to make up for the temporary loss of a fabulous tv drama is knowing that Elf and It’s a Wonderful Life will be playing a trillion times a day post Thanksgiving and I’ll be absolutely watching it on repeat. I’m also really really cool if you haven’t figured that out yet.
But on to more important things….during the holidays string beans always seem to be the star of the green-vegetable show leaving the roasted sprouts like dust in the wind. At least that is usually the case in my household. But you know what? I don’t care. I’ll take them all for myself thank you very much. Especially if I know I’ll be making this the next day.
Wam, bam, thank you ma’am.
Yesterdays leftovers, todays feast. Roasted brussels sprouts, pecans and italian sausage pizza with a light tomato sauce and fresh slices of parmesan scattered all over.
I actually don’t understand why this isn’t served during the fall season at pizzerias/restaurants. It is that good. The texture is actually my favorite part about this pizza and I have a feeling you might feel the same way…. or so I hope 😉
The pizza dough that I use is my go-to recipe that I found in a Cooks Illustrated cookbook. I’ll post it below, my method is a little bit different however it comes out great every time and not only is the flavor great but the texture of the crust is everything. You could easily buy pizza dough at your local grocers however homemade is the best kind. You can make the dough three days ahead (or more if you want to freeze) and place in fridge until ready to use. I suggest doing this so you have fresh dough ready to roll out and bake in the oven for the day after Thanksgiving/through the weekend.
You can really make this pizza using any brussels sprouts leftover and then just place in pan and add in the extra ingredients that I use (pecans and italian sausage).
- For the topping see Roasted Brussels Sprouts, Pecan & Italian Sausage recipe (link in post)
- ½ cup sliced or grated parmesan
- For the sauce:
- 2 cups cherry tomatoes
- 1 tsp oregano
- 1 tsp garlic powder
- 2 tsp brown sugar
- Salt & Pepper to taste
- For the Dough:
- 4¼ cups bread flour (AP works, however will change texture)
- 2¼ tsp rapid rise yeast
- 2 tsp salt
- 2 tbsp olive oil
- 1½ cups warm water (not too hot, but not luke warm)
- For the Dough:
- In the blender/food processor, add your flour, yeast and salt and pulse/blend until combined.
- Next with blender/processor on low slowly add your olive oil and water. Continue to blend/process until a ball begins to form. If dough is too sticky add a little bit of flour (about a 1tbsp at a time)
- Remove from blender/processor and on a floured surface knead dough by hand into a smooth round ball. Place in a large lightly oiled bowl and cover tightly with saran wrap.
- Let rise until doubled about an hour.
- Once dough has risen, divide dough in half (you may put ½ dough into fridge of freezer if only making one pizza, this recipe is for one 14" pie)
- When dough is ready to use, lay out parchment paper and roll dough into a round ball and flatten into a disk shape. Using a rolling pin roll, shape dough into about a 14" round pie, or to whatever thickness you desire. Preheat oven to 500 degrees, set rack on lowest sitting and place a baking stone or over turned baking sheet on rack. Set dough aside until sauce/topping is done.
- Next For your sauce in a blender/food processor add your cherry tomatoes and blend/pulse until almost smooth. Stir in your oregano, garlic pepper, brown sugar and salt and pepper to taste.
- Using a ladle or big spoon, pour sauce onto prepared pie dough and using the back of the spoon spread sauce out using a spiral motion leaving about a ¼" of space around perimeter.
- Add your prepared topping on top of sauce and with the parchment paper place pizza in oven for about 9 minutes or until crust begins to brown. Add your ½ cup parmesan (sprinkling all over) and place back in oven for an addition 3-5 minutes, until cheese is melted and crust looks done. Remove, slice, and serve!