Ingredients
Fine cornmeal for dusting
Flour for dusting
One 14- to 16-ounce (400- to 455-g) ball homemade pizza dough or purchased pizza dough, at room temperature
2 to 3 ounces (55 to 85 g) robiola cheese, thinly sliced
2 Tbsp. extra-virgin olive oil
Sea salt and freshly ground pepper
4 to 6 ounces (115 to 170 g) Brussels sprouts
1 tsp. fresh lemon juice
Ricotta salata cheese for shaving
1/4 cup (25 g) toasted walnuts, coarsely chopped (optional)
2 tsp. truffle honey
Flour for dusting
One 14- to 16-ounce (400- to 455-g) ball homemade pizza dough or purchased pizza dough, at room temperature
2 to 3 ounces (55 to 85 g) robiola cheese, thinly sliced
2 Tbsp. extra-virgin olive oil
Sea salt and freshly ground pepper
4 to 6 ounces (115 to 170 g) Brussels sprouts
1 tsp. fresh lemon juice
Ricotta salata cheese for shaving
1/4 cup (25 g) toasted walnuts, coarsely chopped (optional)
2 tsp. truffle honey
Method
- Preheat oven to 475° and place a rack in the bottom third of the oven. If using a pizza stone, sprinkle a pizza paddle or peel lightly with cornmeal. If using a baking sheet, preheat it in the oven until it is very hot, and then dust it with cornmeal.
- On a well-floured work surface, sprinkle the dough and your hands with flour. Stretch the dough with your hands to make any shape of pizza you please, roughly a 12-inch (30.5 cm) round or oblong shape, stretching the edges lightly to form a circle, oval or rectangle that is evenly thin throughout the middle. Carefully transfer the dough to the prepared pizza paddle or hot baking sheet with your hands.
- Top the pizza dough with a few thin slices of robiola cheese. Drizzle with 1 Tbsp. of the olive oil and season with salt and pepper.
- If using a pizza stone, slide the pizza onto the stone and place it in the oven. If using a baking sheet, place the hot baking sheet in the oven. Bake until the pizza is puffed, crisp on the bottom and evenly baked through, 8 to 10 minutes.
- Meanwhile, shave or thinly slice the Brussels sprouts with a sharp knife. Toss together with the remaining 1 Tbsp. olive oil and the lemon juice. Sprinkle over the par-baked pizza and return to the oven. Bake until the Brussels sprouts are lightly charred and tender-crisp, about 4 minutes. Shave ricotta salata over the top with a vegetable peeler, scatter with the walnuts and drizzle with the honey. Serve warm.
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