This pizza is creamy and crunchy and makes great use of one of the trendiest of the cruciferous veggies. Adding kamut flour to the dough adds a bit of nuttiness, but you can easily substitute all purpose flour with still stellar results.
—Claire Livia Lassam
Makes one 30cm pizza
- 2 cups all purpose flour, plus more for dusting
- ¾ cup kamut flour
- 1¼ cups water
- 1 Tbsp instant yeast
- 2 Tbsp olive oil, plus more for drizzling
- 1 large onion, thinly sliced
- 250g Brussels sprouts, thinly sliced, crosswise
- 250g goat cheese
- 1 sprig of rosemary
- salt and pepper
First, make the dough. In a medium bowl combine the all purpose flour, kamut flour, water, and yeast until just combined. You don’t have to knead it! Set aside at room temperature for 2 hours.
Meanwhile, prepare the sliced onions. In a medium saucepan over medium heat, warm the olive oil. Add the onions and cook until they have softened and are just starting to turn brown, about 10 minutes. Remove from heat and allow to cool completely.
Finally, make the pizza. Preheat oven to 550°F, including a pizza stone if you have one.
Generously flour a work surface and gently pull the dough out into a 30cm circle on a baking sheet, being careful not to deflate it. The dough will be very sticky, so don’t hesitate to use lots of flour. Top the dough with the onions, then the Brussels sprouts. Crumble the goat cheese on top and sprinkle with rosemary, salt, and pepper. If using a pizza stone, carefully transfer the pizza from the baking sheet to the pizza stone; otherwise, place the baking sheet in the oven.
Bake for 5–10 minutes, or until the edges begin to char. Serve immediately.