Recipe // Za’atar Brussels Sprouts Pizza

Current search history:

brussel sprouts over or under cheese on pizza
brussel sprout or brussels sprout
why is brussels sprout spelled brussels

And a little later:

sicilian vs grandma style pizza
what is sicilian pizza

After making pizza two weeks ago, I decided to try again. I doubled the quantity of dough so it was extra thick, tried out some different toppings, and baked it for less time. (does that make it more sicilian, which is thicker?? the internet is not helping)

This time, I was so worried about overbaking it that I think I actually didn’t bake it for long enough. Cue Mary Berry voice: “it’s underbaked.” However, it still turned out so well that I can’t wait to make it again and get it perfect.

I topped this pizza with shaved brussels sprouts, mozzarella, and caramelized onions, and best of all, Zesty Z Za’atar. Keep scrolling for the full recipe!

Dough
1 envelope active dry yeast (about 2¼ tsp.)
2 tbsp olive oil, plus more for bowl
2 tsp kosher salt
4 c all-purpose flour, divided, plus more for surface

Topping
2 tbsp olive oil
1/2 c Zesty Z za’atar, plus 2 tbsp for sprinkling later
1 c mozzarella
1/4 c caramelized onions
1/4 c brussels sprouts, chopped and tossed lightly in oil

  1. Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
  2. Mix in oil, salt and 2 cups flour. Add the other 2 cups flour, 1 cup at a time, mixing until incorporated and a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
  4. Generously coat a 6×12′ baking pan with oil. Stretch out the dough on the baking pan and let it sit in a warm place until it is puffed and full of air bubbles
  5. Preheat the oven to 525 or as hot as it will go.
  6. Spread an even layer of Zesty Z za’atar on the dough, leaving 1/2 inch on all sides Then sprinkle on the mozzarella, primarily over the Zesty Z. Leaving a few pieces of mozzarella over the crust is fine – it just will turn into a great golden brown. Finally, evenly distribute the caramelized onions and brussels sprouts on top.
  7. Bake for 15 minutes or until the crust is a light golden brown. Spread a little more Zesty Z za’atar on top.

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Wednesday Links

(above) Lemon, fig, and thyme donut from Hello Donuts at their weekly ReAnimator weekend pop-up. I’ve been following the development of their brick and mortar on Instagram and I. am. so. excited.

Speaking of pop-ups….”Pop-ups act as a hedge against the vast and relentless waves of uncertainty.” Why pop-ups are popping off.

Turns out the Starbucks mermaid’s face has been asymmetrical this whole time.

Froyo, rosé, pumpkin spice have all become so popular they are now annoying. Women aren’t ruining food.

Exploring Philly // Lost Bread Co.

Lost Bread Co. has everything I love about Philly.

Lost Bread has
1) Incredible baked goods.
Smoked potato sunflower, cheddar paprika, beetroot rye… approachable but just experimental enough that you probably (or definitely) don’t have the ingredients to make it at home on a whim.
2) A storefront with super-casual backyard vibes.
They sectioned off the front of their huge garage/warehouse kitchen, added a few pieces of metal patio furniture and houseplants, and that’s about it. It does the job.
3) All sorts of connections to the rest of the city.
All the staff have worked for different bakeries or have friends/roommates in different bakeries. Everyone knows everyone.
It’s unapologetically casual and just full of people who love food.

Lost Bread Co. was founded a couple years ago by Alex Bois, the man who started the famous bread program at High Street on Market. Alex got into bread because of his love for brewing beer. After an incident that damaged his liver, he began investigating other fermentation projects and got into bread.

Although they are known for bread (duh, it’s in their name), their pastries are worth the trip alone. Their kouign amann is unlike any other I have tried: a crunchy caramelized outside and a soft and fluffy inside. They use buckwheat flour for extra nutty flavor. Instead of a muffin shape, the pastry is baked in a large circle and sliced like a pizza.

Of their breads, my favorite is the beetroot rye, which is a deep red and a strong, earthy beet flavor. My current favorite breakfast is a slice topped with smashed avocado and a sprinkle of coarse salt. Almost embarrassingly millennial… but it is too good for me to care.