Pizza with Brussels sprouts and blue cheese

• semolina↗1 tbsp tbsp

  or regular, or strong flour

• 00 flour or strong bread flour↗300g g

  plus extra for kneading

• instant dry yeast↗1 tsp tsp
• extra virgin olive oil↗2 tbsp tbsp

  plus extra for greasing

• extra virgin olive oil↗2 tbsp tbsp
• garlic cloves↗2

  chopped

• brussels sprouts↗140g g

  grated

• mascarpone↗3 tbsp tbsp
• soft blue cheese↗75g g

  for example, Gorgonzola (or vegetarian alternative)

Step-by-step instructions

1. 1

   Mix the flour, yeast and ½ tsp salt in a large bowl. Pour in 200 ml warm water and oil, then knead a rough dough and let it rest for 5 minutes. The dough should become moist but not overly sticky.

2. 2

   Dust the work surface and your hands with flour, then knead the dough for 5‑10 minutes. Transfer it to an oiled bowl, cover with an oiled film and let it rise until the volume doubles, or for 1 hour in a warm place, or overnight in the refrigerator.

3. 3

   Divide the dough in half, form balls, then let them rest for 15 minutes — if the dough was refrigerated, it may need more time. To freeze for up to 1 month, place in an oiled food bag and squeeze out the air before sealing. Thaw in the refrigerator, roll out and use.

4. 4

   Preheat the oven to 240 °C/220 °C with convection/gas 9 and place a baking tray on the top rack. Sprinkle another tray with a little semolina or flour.

5. 5

   Dust the work surface with a small amount of semolina (try not to overdo it, as it reduces adhesion), then roll the dough into a rough oval about 30 cm long. Transfer it to the tray and, if needed, shape it again.

6. 6

   Mix the oil and garlic with the seasonings, then add the Brussels sprouts. Spread 2 tbsp of mascarpone over the dough, leaving the edges free, and sprinkle with the sprouts. Add drops of blue cheese and the remaining mascarpone. Sprinkle with freshly ground black pepper, then let the pizza rise for 10 minutes at room temperature. Transfer everything together with the tray to a hot oven and bake for 10‑12 minutes until golden.