Pizza aux choux de Bruxelles rôtis et au prosciutto
Ingrédients
Croûte
- 1-3/4 à 2-1/4 tasses de farine tout usage
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 c. à thé de sucre
- 3/4 c. à thé de sel
- Bottle 2/3 cup very warm water (120 to 130°F)*
- 3 cuillères à soupe d'huile de canola Mazola®
Garnitures
- 2 cups shaved brussel sprouts
- 1 shallot, thinly sliced
- 1 cuillère à soupe de jus de citron
- 1 tablespoon honey
- ½ teaspoon each, salt and fresh cracked pepper
- 2 cuillères à soupe d'huile de canola Mazola®
- 1 teaspoon fresh garlic, finely minced
- 1 cup shredded Italian cheese blend
- 3 tablespoons goat cheese, crumbled
- 4-6 slices Prosciutto, torn in half
- 2 tablespoons Balsamic glaze
PRODUITS
Méthode
- Preheat oven to 450°F.
- Place shaved brussel sprouts in a bowl, toss with the lemon juice, honey and salt and pepper. Spread onto a baking sheet and roast for 4 minutes, then give them a quick stir and roast for another 4 minutes. Remove from oven.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using Quick-Rise Yeast, let dough rest at this point for 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Mix oil and garlic together and brush the dough all over. Top with half of the Italian cheese blend, then roasted brussel sprouts, shallots, remaining Italian cheese and chunks of goat cheese. Place on lowest oven rack and bake for 12 to 15 minutes, until cheese is bubbly, and crust is browned.
- Remove from oven, top with pieces of prosciutto and drizzle with balsamic glaze. Enjoy!
- {**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.}
