BRUSSELS SPROUTS are like beets were back in the '90s: You put them on any dish and it's guaranteed to fly out the door," said Cathy Whims. Hardly surprising, then, that a version of this pizza, Ms. Whims's third Slow Food Fast contribution—topped with shaved Brussels sprouts, bacon, pecorino and robiola cheeses and red onion—was the first item the chef put on the menu at Oven and Shaker, her Portland, Ore., pizzeria. "We always have bacon around, and that goes really well with Brussels sprouts," she said. "And the robiola has this mushroomy, funky, earthy quality that balances the vegetables."
Ms. Whims further advises using a light hand with embellishments. "In general, less is more. It's just as much about the crust as it is about the toppings," she said. "And make sure to really flour your dough. If the crust sticks, To save time, Ms. Whims recommends using pre-made pizza dough. If you can, buy a fresh ball from a favorite pizzeria or bakery. Otherwise, frozen dough is widely available at supermarkets and specialty stores. Baking your pie on a pizza stone ensures extra-crisp results, but keep in mind that in order to work its magic, a stone needs to preheat for about 45 minutes.
Ms. Whims further advises using a light hand with embellishments. "In general, less is more. It's just as much about the crust as it is about the toppings," she said. "And make sure to really flour your dough. If the crust sticks, it is trashed."
Trust Ms. Whims when it comes to the finer points: Before opening Nostrana, she studied pizza-making for two years. "I like being a student, and I always approach things that way," she said. This pie might be considered her dissertation—the ultimate proof that she's mastered the craft. "It's just really beautiful," she said, "and unexpected."
Total Time: 25 minutes Serves: 4-6
Ingredients
7 Brussels sprouts, halved, cored and shredded
1/3 pound thick-cut bacon, cut into 1-inch dice
1 pound pizza-dough ball, at room temperature
Salt
¼ large red onion, thinly sliced
3 ounces robiola cheese, roughly crumbled
2 tablespoons olive oil
4 tablespoons grated pecorino cheese
1. Preheat oven to 550 degrees.
2. Fill a large bowl with ice water. Add Brussels sprouts to bowl and soak 10 minutes. Meanwhile, in a medium-size pan over medium heat, sauté bacon until browned on all sides, about 5 minutes. Transfer bacon to a paper-towel-lined plate and set aside. Drain and dry Brussels sprout leaves.
3. Generously dust a large cutting board with flour. Place dough on board and use your hands to stretch it, rotating dough as you work, until you have a round, 24-inch crust with a translucent center.
4. Spread Brussels sprouts over dough, leaving a ½-inch rim bare. Sprinkle with salt and scatter onions, bacon and robiola overtop. Drizzle with 1 tablespoon olive oil. Carefully slide pizza from board onto an inverted baking tray or preheated pizza stone in the oven. Bake until dough puffs and browns, about 13 minutes. Remove pizza from oven and top with pecorino and remaining oil.
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