Brussels sprouts don’t scream Super Bowl, but this pizza is a crowd pleaser at chef Moffett’s restaurant, Stagioni. The recipe has been adapted from the restaurant’s smoking-hot wood-fired oven to a Big Green Egg, which is great for pizza and so many other game day dishes. “The mixture of thin-sliced brussels sprouts and pancetta on this pizza make for a savory combination that will elevate your Super Bowl spread from the typical football fare,” says Chef Moffett.
recipe
yields
2 pizzas
6 cups flour, divided, plus more for dusting
2 cups water, heated to 110 degrees
¼ teaspoon instant yeast
1 cup cold water
2 teaspoons kosher salt
5 large parsnips
1 cup cream
Salt to taste
Pepper to taste
Olive oil
Parsnip puree
Fresh mozzarella, shredded or sliced
Brussels sprouts, thinly sliced
Pancetta, thinly sliced
Salt and pepper
Parmesan cheese
For the dough:
For the parsnip puree:
For assembly:
steps
Start the dough the day before you plan to make the pizza.
- Make the dough: In a bowl, combine 2 cups flour, warm water, and ⅛ teaspoon yeast. Tightly cover and set aside at room temperature for 12 hours.
- Portion rested dough into 4 equal pieces and place into 4 oiled containers. Cover and refrigerate overnight.
- Bring dough to room temperature by covering with a towel and setting on counter for 1 hour.
- In the bowl of stand mixer fitted with dough hook attachment, combine dough with remaining flour, yeast, 2 cups cold water, and salt. Mix on low speed until combined, then mix for an additional 8 minutes on medium speed. Set aside.
- Make the parsnip puree: Peel parsnips, then boil until tender. Strain, then return parsnips to pot. Add cream, salt, and pepper and bring to a boil for 3 minutes. Using an immersion blender, puree parsnips until mixture is smooth. Set aside.
- Assemble the pizza: Preheat grill or oven fitted with pizza stone to 400 degrees. Turn out dough and roll out into a 10-inch circle, then place on a pizza peel dusted with flour. Oil edges of dough with olive oil, then spread with parsnip puree. Sprinkle with mozzarella, then top with brussels sprouts and pancetta. Season with salt and pepper to taste. Bake or grill until dough is crispy and golden brown, about 8 minutes. Remove, sprinkle with parmesan, and serve.
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Recipe By
Bruce Moffett of Stagioni in Charlotte, North Carolina -
Contributing City
Charlotte