Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Moving on!

Mmmmm- pizza!  Infinitely customizable.  All you need is a great crust & some inspiration.  It is pretty hard to make a bad homemade pizza.  That said – this pizza is really special.  Soft, subtle flavors, creamy & crusty.  So delicious that I made it for dinner Saturday night & it was my one meal on Sunday.  Easter Sunday.  This yumminess.

Meyer lemon is not necessary.  Any lemon will do.  And if you cannot find or do not like burrata (use it if you possibly can) – use regular but FRESH mozzarella (the kind they sell in water) because the creaminess is one of the most delightful factors of this pizza.

I saw a pizza like this on the internet as I trolled for inspiration but none of the links would show me the recipe without my joining up to some recipe club – so I winged it.  It is so simple & so crazy good – try it at least once!

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Here is the pizza dough I use – and all I do is throw everything in my bread machine & let it run on the dough cycle.  SO EASY!  Then I let it sit & rise or a hour & either use it immediately – or use a bit & store the rest in plastic wrap in the fridge.

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups flour
2 tbsp. kosher salt (¾ oz.)

INSTRUCTIONS

1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.

2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).

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Dried Meyer Lemon Zest

INGREDIENTS

Lemons

DIRECTIONS

Zest the lemon peel.  Bake at about 200 degrees for about an hour.  Do this while the dough rises.  It is ready when you can powder it between your fingers.  Do so – and set aside.

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Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest

INGREDIENTS

(quantity of each is your personal preference)

Pizza dough

Burrata (or fresh mozzarella)

Pecorino (or other hard & salty cheese like Parmesan) – grated

Brussels sprouts (6 or so large ones for one 12″ pizza)

Dried lemon zest (see recipe above)

Lemon juice

Olive oil

S&P

Crushed red pepper (optional)

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4-20-14 (5)

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DIRECTIONS

Heat the oven to a solid 450-500 degrees.

Make the dried lemon zest (recipe above)

Shred or chop the Brussels sprouts & toss with about 1 TBS olive oil, some lemon juice and S&P.

Line your pizza pan with parchment paper or treat it with cooking spray or some olive oil.

Roll the dough out & put it on the pan.  Pierce the dough all over with the tip of a knife so that it doesn’t bubble & puff in the oven.

Top with Brussels sprouts, Pecorino, burrata & dried lemon zest.

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Bake this sucker 10-15 minutes or until your crust is as you like it & the cheese is melted & just beginning to brown.  This is a pizza that I bet you will want to eat all by yourself so – go for it!  I sure did!  I added a lot of crushed red pepper, too.  You can squeeze more lemon juice on it or add more cheese!  Enjoy!

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5 thoughts on “Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest

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