I woke up early today and couldn’t fall back asleep, so I got out of bed and made some homemade pizza dough. Because that’s what normal people do, right? I made enough so I could freeze a couple of individual batches to use in the future. I had some Brussels sprouts, red onion, and Italian sausage on hand, so I decided to make a white pizza. I used a mixture of mozzarella, ricotta, and Parmesan cheese… because there’s no such thing as too much cheese. Then I topped it with an egg at the end and BAM! Successful Sunday night dinner for one.
4 cups all-purpose flour
1 packet instant dry yeast
2 teaspoons kosher salt
1 teaspoon sugar
1 1/2 cups water (110 degrees F)
2 tablespoons olive oil, plus more for bowl
10 Brussels sprouts, leaves peeled
1/2 red onion, thinly sliced
2 Italian sausages, casings removed
Mozzarella cheese, sliced
1 1/2 cup ricotta cheese
Parmesan cheese, for topping
Red pepper flakes, to taste
Salt and pepper, to taste
If you’re in a pinch and don’t have the time to make your own dough, Whole Foods and Trader Joe’s sell some pre-made dough that I like. You can also stop into your local pizza shop and they’ll usually sell you a ball of dough for a dollar or two!
To make your own dough, start by placing the flour, sugar, salt, and yeast into the bowl of your standing mixer. Start mixing on the lowest speed, and gradually add in the warm water and 2 tablespoons olive oil. Let mix until the dough comes together into a ball. If it is looking too sticky, you can sprinkle in more flour. Alternatively, if it is looking too dry and flaky you can add a tablespoon of water. Turn the dough out onto a floured surface and knead with your hands a little to smooth it out, then form it into a ball and place it in a large lightly oiled bowl. Cover with saran wrap and let sir for 1 hour, allowing it to double in size. For me, this dough will usually make about 4 pizzas. I kept one out to use, and individually wrapped the others in saran wrap and placed them in a freezer-safe bag in the freezer to use a different day.
Preheat oven to 500 degrees. If you’re using a pizza stone, place it in the oven now. If you’re planning to use a baking sheet, simply cover it with parchment paper. Sauté the sausage in a little olive oil until browned, then set aside. Pour out most of the oil, then cook your onions in the same pan. Also set that aside. Lastly, quickly toss the Brussels sprouts in a little olive oil.
Roll out your dough on a floured surface. For me, I have a tough time getting my pizza onto the pizza stone after i’ve added all the topping, so what I like to do is remove the stone from the oven and quickly add the dough – but be careful because that little sucker is HOT. Moving fast, add the mozzarella slices, dollops of ricotta, crumbled sausage, red onion, and a small drizzle of olive oil. Place in oven and cook for 8-10 mins, or until it’s about 75% cooked. Remove from the oven and add the Brussels sprouts, then put back in the oven for another 7-10 minutes, or until the Brussels have crisped a little, the cheese is bubbling, and the crust/bottom of the pizza is golden brown.
Remove from oven and place on a cutting board to cool for a minute. While it’s cooling cook up 1-2 sunny-side up eggs and place them on top of the pizza, then break the yolks to let them run. Top with fresh grated Parmesan cheese, black pepper, and red pepper flakes. Enjoy!
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