Oct 262014
 

My definition of “pizza night” has evolved quite a bit over the years. As a kid, it usually meant a joyous visit from the domino’s delivery guy. It wasn’t until a few years ago that I discovered the magic of making your own pizza. I started off simple, with margarita pizza, maybe a few mushrooms if I was feeling crazy. Over the years I’ve made some burnt pizzas, some soggy ones, and even set off a few smoke alarms (don’t worry, no one was harmed in the making of this blog post). But ladies and gentleman I think I have finally found my pizza groove. Since mastering the process, I’ve gotten a little fancier with the ingredients, and this may be my favorite creation yet.
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This recipe highlights two of my favorite fall ingredients–apples and brussel sprouts. The process to make this beautiful fall pizza is actually way easier than you may think. First you saute some shallots, garlics, and shredded brussel sprouts, seasoning them with some salt, pepper, and lemon juice. You top your partially cooked pizza crust with the shredded brussel sprouts, top with sliced apples, sprinkle with cheese, finish cooking, and finish with a drizzle of balsamic glaze and some toasted nuts.
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A few keys to success for making this pizza (and any pizza).
1. The crust. If you can, find a pizzeria that makes whole wheat pizza and will sell you the dough. In not, whole foods and other grocery stores usually sell it.
2. A hot oven. Like, really hot. Basically turn it up as high as it goes, or about 450-500 degrees. You want to let your pizza stone or baking pan get hot in the oven before putting the pizza on it. This will help ensure your crust is crispy on the outside but soft on the inside.
3. Don’t get sauce happy. Too much or too watery of a pizza sauce will result in soupy pizza. I’ve been loving pizza like this one that really don’t have a sauce at all, and just get their moisture from the toppings and some olive oil. Tomato sauce is fine too, but try to get one that is thick and not watery, don’t don’t use too much.
4. The toppings. Good quality cheese, veggies, and pretty much anything you can think of. Don’t get trapped in the margarita pizza box. This recipe has the perfect combination of sweet and savory, and a great mix of textures. Get creative and have fun!
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Nutrition highlights: While take out pizza can derail a healthy diet, making your own doesn’t have to. By using whole wheat crust, you get additional fiber, and by making it yourself you can be sure to roll it out very thin. This recipe also has a ton of nutrients and fiber that come from the brussel sprouts and apples. Making your own pizza also means you have control over the amount and type of cheeses you use. Instead of covering the whole pie, just sprinkle a little bit on–you still get the melty cheesy flavor without drowning in high fat cheese. When you make your own pizza, don’t forget to make a big salad to go with too, and stick to only two small slices and all the salad you want! I’m still working on that part…
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Apple & Brussel Sprout Pizza
makes 1 medium pizza (about 3 servings)
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What’s in it:
Whole wheat pizza dough (a ball about the size of a grapefruit)
1 tablespoon olive oil
2 cups of shredded brussel sprouts
1-2 shallots, chopped
3 cloves of garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste
1 large apple, thinly sliced
4-6 oz of cheese (I used 2 oz goat cheese and about 3 oz shredded mozzarella)
2 tablespoons roughly chopped pecans (or pistachios, hazelnuts, or walnuts)
Balsamic glaze, to drizzle (be sure to use balsamic glaze and not just vinegar, unless you reduce it first)

How to make it:
1. Make the brussel sprout mixture. In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and saute for about a minute until fragrant. Add the shredded brussel sprouts and lemon juice, and saute, stirring often for about 5 minutes or until softened and beginning to brown. Set brussel sprout mixture aside. *can be prepared in advance and refrigerated until ready to use
2. When ready to make the pizza, heat your oven to 450 or 500, and leave your pizza stone or baking sheet in the oven while it pre-heats. Be sure to let your pizza dough sit at room temperature for at least 30 minutes before starting.
3. On a piece of parchment paper, press and stretch your pizza dough until it’s at the desired thickness.
4. Once oven is preheated, remove your pizza stone from the oven. Sprinkle it with rough corn meal (or flour if you don’t have it) so the dough doesn’t stick to the stone. Transfer the pizza dough from the parchment onto the stone. Return to the oven and cook for about 3-5 minutes until the dough is beginning to brown.
5. Remove the stone from the oven and assemble your pizza. Spread evenly with the cooked shredded brussel sprouts, then a layer of apple slices. Sprinkle with the cheese and top with chopped pecans. Return to the oven and cook for another 4-5 minutes, until cheese is bubbly and beginning to brown.
6. Remove from the oven and let the pizza sit for a few minutes before eating. Drizzle with balsamic glaze, slice, and enjoy!
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Now THAT is how you pizza.
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