I saw this pizza a while ago, and knew that I had to make it, and FINALLY, months later I got myself together and made it! It was the first time I made pizza dough and for some reason I thought it was some complicated and fickle process, when in reality, it was so easy! So, if you are put off by dough-making, don’t fret, this is easy peasy. The pizza is made with really simple ingredients that are flavorful and really work well together.
Let’s get to it!
Crust Ingredients: (makes enough for 2 pizzas)
- 1 1/8 c. warm water
- 3 tsp. active dry yeast
- 1 tbsp honey
- 1 tbsp olive oil
- 3 c. all-purpose flour
- 1 tsp. salt
In the bowl for your stand mixer (or a large bowl if you don’t have a stand mixer) combine the water, dry yeast, honey, and olive oil and mix until the yeast dissolves. Let it sit for about 10 minutes, until the mixture is relatively frothy. Add 2 1/2 cups of the flour and mix on low speed with a dough hook until the dough comes together. Add the remaining 1/2 cup of flour and mix until smooth for about 5 minutes. Coat a bowl with olive oil and pop your little dough ball inside, rolling it around to coat it with the olive oil. Put a towel over the bowl and put it in a warm place to rise (double in size) for about 1 1/2 – 2 hours.
After it has risen, separate it into two even amounts and put the other in a ziploc bag to store. You can keep the extra dough in the freezer until ready to use (make sure to thaw overnight when ready) or refrigerate for up to 2 days.
Time to get all the toppings for the pizza together!
Pizza Topping Ingredients:
- 1 c. cherry tomatoes, sliced in half
- 1/2 c. shredded mozz cheese
- A handful of small brussels sprouts cored and halved
- 1 tbsp olive oil
- 1/4 c. crumbled goat cheese
Pizza Assembly Directions:
Preheat the oven to 450˚F. Pop your cast iron skillet in there to warm up in the oven. Take your pizza dough and roll it out on a floured surface until it is the size of the base of your skillet. Make sure there’s enough flour to slide the dough around.
Take your preheated skillet out of the oven and gently place your rolled out dough into it. Brush the edges with olive oil, and place the tomato halves around the dough. Then sprinkle with the mozzarella cheese. Pop this baby into the oven for about 10 minutes until the cheese is melted. While it’s in the oven, toss your brussels sprouts with olive oil, salt and pepper.
Carefully remove your skillet from the oven, your cheese should be nice and melty-oozy (whoomph there it is), add your brussels sprouts, and crumbled goat cheese. At this point, I would add a little sprinkling of salt to the top of your pizza, the brussels sprouts can be relatively bitter so I think adding a bit more seasoning really helps.
Stick it back in the oven for another 8 – 10 minutes until your crust is golden brown and the brussels sprouts are crispy around the edges. Take it out of the oven and let it cool for a few minutes before removing it from the skillet and placing on a cutting board to slice.
There you have it! Super easy. I actually used some balsamic vinegar to sprinkle on mine, I thought it really added a whole extra flavor element. You could also just dip it in a balsamic vinaigrette dressing.