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Brussels Sprout Pizza



Pizza Dough
(2-step process)

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Biga (first step)

2 cups all-purpose flour

2 cups water, approximately 110 degrees

⅛ teaspoon instant yeast

Dough (second step)

4 cups all-purpose flour

Biga (from step 1)

⅛ teaspoon instant yeast

1 cup cold water

2 teaspoons kosher salt

Sauce + Toppings

Parsnip Purée (recipe follows)

Fresh mozzarella for topping, shredded or sliced

Brussels sprouts for topping, thinly sliced

Pancetta for topping, thinly sliced

Salt and pepper

Parmesan cheese

Parsnip Purée

5 large parsnips

1 cup cream

Salt and pepper, to taste


Pizza Dough 


  1. Mix together all ingredients 12 hours before making pizza, and store tightly covered at room temperature.


  1. Portion dough into 4 equal pieces and place in 4 individual oiled containers. Cover, and refrigerate overnight.
  2. Cover with towel and rest for one hour.
  3. Place all ingredients in bowl of stand mixer fitted with dough hook attachement, and mix on low speed until combined. Mix for an additional eight minutes on medium speed.


  1. Heat green egg to 400 degrees with place setter and pizza stone.
  2. Roll out pizza dough to about 10 inches. Place on pizza peel dusted with flour or semolina.
  3. Oil edges with olive oil, then spread parsnip puree on dough like sauce. Sprinkle with fresh mozzarella, then top with Brussels sprouts, and pancetta. Season with salt and pepper.
  4. Bake on green egg until crispy and golden brown, about eight minutes. Remove, sprinkle with parmesan and serve.

Parsnip Purée

  1. Peel and boil parsnips until tender. Strain, then place back in pot.
  2. Add  cream, salt and pepper. Bring to a boil for three minutes.
  3. Transfer to blender and puree until silky smooth. (Be extra careful when blending hot liquids).
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