This pizza is heaven! All baked in a super hot oven until the cheese is melted and bubbly, the brussels sprouts roasted and just lightly charred, and the crust golden and perfect.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
Preheat the oven to 230ºC and place the pizza stone inside. Peel and finely dice the shallot and garlic clove. Wash the thyme, shake dry and pluck the leaves from the stems. In a small bowl, combine 1 tablespoon olive oil, the honey, balsamic vinegar, shallot, garlic, thyme, and a pinch each of red pepper flakes, salt, and pepper.
Clean the brussels sprouts and cut into fine strips. In a separate bowl, toss together the 2 tablespoons olive oil, the brussels sprouts, manchego, and a pinch of salt and pepper. Wash the sweet potato thoroughly and slice into thin slices.
On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread the dough with the olive oil balsamic herb mix. Add the fontina cheese, then layer the sweet potato slices, brussels sprouts, and prosciutto over the cheese.
Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
Drizzle the pizza with honey and more thyme before serving.
Preparing In The Kitchen
For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
Preheat the oven to 230ºC and place the pizza stone inside. Peel and finely dice the shallot and garlic clove. Wash the thyme, shake dry and pluck the leaves from the stems. In a small bowl, combine 1 tablespoon olive oil, the honey, balsamic vinegar, shallot, garlic, thyme, and a pinch each of red pepper flakes, salt, and pepper.
Clean the brussels sprouts and cut into fine strips. In a separate bowl, toss together the 2 tablespoons olive oil, the brussels sprouts, manchego, and a pinch of salt and pepper. Wash the sweet potato thoroughly and slice into thin slices.
On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place on the hot pizza stone and spread the dough with the olive oil balsamic herb mix. Add the fontina cheese, then layer the sweet potato slices, brussels sprouts, and prosciutto over the cheese.
Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
Drizzle the pizza with honey and more thyme before serving.
