Pizza With Lemons And Brussels Sprouts
Pizza With Lemons And Brussels Sprouts
Make your own pizza dough with this recipe from Vegan: The Cookbook by Jean-Christian Jury.
Servings
4
Ingredients
- 1/2 ounce dry active yeast
- 2 tablespoon agave syrup
- 3 tablespoon olive oil, plus extra for brushing, greasing, and drizzling
- 1 teaspoon salt
- 1 cup unbleached all-purpose (plain) flour
- 9 ounce brussels sprouts, halved
- 1 shallot, finely chopped
- 1 meyer lemon
- 9 ounce vegan mozzarella cheese
- 4 olive oil
- salt and freshly ground black pepper
Directions
- To make the dough, using a stand mixer with a dough hook attachment, combine 3/4 cup warm water with the yeast and agave syrup until the yeast is dissolved.
- Set aside for 20 minutes to allow the yeast to become active.
- Add the oil, salt, and flour to the mixer bowl, then set the mixer to a low-speed setting and mix the ingredients for 7–8 minutes, scraping down the sides if needed, until the dough is smooth.
- With the motor running, add 2 tablespoons of the all-purpose flour at a time, in 2–3 minute intervals, allowing the flour to be fully incorporated into the dough before making the next addition.
- After the final addition, when the dough starts to come together, mix for another 2–3 minutes, then transfer the dough to a large bowl, brush with olive oil, and cover with a clean kitchen towel.
- Set aside in a warm place for 1 hour and let rise.
- To make the topping, using a food processor fitted with an S-blade, pulse the Brussels sprouts and shallot until nicely shredded. Set aside.
- Thinly slice the Meyer lemon, then cut each slice in two, removing the seeds as needed. Set aside.