Friday, April 30, 2010

Brussels Sprout Sourdough Pizza

The wife and I were recently in NYC and ate lunch at Motorino's East Village location. The wife had the Brussels Sprout pizza (smoked pancetta, mozzarella, garlic, pecorino). It was fantastic! Here is my attempt at recreation:

I made the dough two days in advance and then put it in the fridge. I'm using an adaptation of Jeff Varasano's recipe.

- Make sure your sourdough starter is fully active. I used mine approx 9 hours after the last feeding. A little later than I would have liked (darn job!).
- Mix 50g sourdough starter, 1/2 tsp salt, 125g bread flour, 110g water until everything is mixed together into a batter. Cover and let rest 20 minutes.
- Mix for approx 8 minutes by hand or in a mixer. During minutes 5-8, mix in an additional 45g bread flour. Cover and let rest 15 minutes.
- Transfer to floured board and shape into a ball. Let rest 10 minutes.
- Transfer to oiled container and put in fridge.

Take the dough out of the fridge approx 90 minutes before baking. Begin preheating your oven 60 minutes before baking. I set my oven to to highest it will go, usually ends up being 500-525.

I only recently cooked Brussels sprouts for the first time, I boiled them using these instructions. After boiling, I cut each in half. Next time, I would probably quarter them for smaller pieces.

- Spread the dough until you have the desired thickness, I leave a little bit of a rim around the edge for the crust.

- Mix approx 1 tbsp of olive oil with 1/2 tsp minced garlic. Spead this on the dough as you would pizza sauce.

- Add mozzarella, sprinkle some chopped/cooked bacon, add Brussels sprouts and grate some Pecorino Romano cheese over everything.

- Cook for approx 8 minutes, rotating 180 degrees half way through.

And the finished product:
And a mozzarella from the same batch:

Hey YeastSpotting, what up?

1 comment:

  1. Great flavor combo. Your crust looks really yummy!