thinly sliced zest and juice of 1/2 small (meyer)lemon
1/8teaspoonfine sea salt
2.5ouncestrimmed and thinly sliced crosswise sprouts , (75g / 1 cup lightly packed)
4ouncesfresh mozzarella sliced and drained on paper towels
3-4ouncesounces smoked mozzarella
3ouncescrumbled soft goat's cheese
a handful of thinly sliced red onion
a few pinches red chile flakes
a few pinches flaky salt
a drizzle super good olive oil
Let's make pizza!
Position a rack in the lower third of the oven and preheat to 500º. Put a baking stone on the rack if you've got one and allow it to preheat for at least 30 minutes. Place the par baked pizza crust on a piece of parchment paper and place on a pizza peel if using a baking stone; otherwise shape and bake the pizza on a (preferably rimlesbaking sheet.Combine the garlic, olive oil, lemon zest and juice, and salt in a medium-sized bowl. Add the sliced brussels sprouts, tossing to coat them in the goodness. Layer both of the mozzarellas over the par baked crust. Top with the brussels sprouts, goat cheese, red onion, and chile flakes. Use a pizza peel to slip the pizza, parchment and all, into the oven onto the pizza stone (or slide the baking sheet into the oven).
Bake the pizza until the bottom is golden and the cheese is bubbly, 4-8 minutes. Use a pair of tongs to grasp the crust of the pizza and drag it onto the peel. Slide the pizza onto a large cutting board, discarding the parchment. Drizzle with a bit of good olive oil and sprinkle with a few pinches of flaky salt. Use a pizza wheel or large, sharp chef's knife to cut the pizza into sixths. Serve immediately.
The below quantities make one pizza. If you want two pizzas (since the crust recipe makes two crusts), double the recipe below and bake the pizzas one after the other.Leftover pizza is nearly as good as freshly baked if you reheat it as so: place a heavy (preferably cast-iron) skillet over a low flame and add the pizza slices. Cook until the cheese is heated through, 5-10 minutes. Devour.Nutritional values are based on one of two servings.