Kick vegetarian pizza up a notch with zesty Buffalo sauce.
1 cup warm water
1 tablespoon apple cider vinegar
2 teaspoons fast-acting yeast
3 cups bread flour
1 teaspoon garlic powder
1/4 teaspoon sea salt
Buffalo Brussels sprouts:
1/2 pounds Brussels sprouts (about 20-25), stems removed and halved
Salt & pepper
2 tablespoons butter, melted
1/4 cup hot sauce (Red Hot)
Garlic blue cheese sauce:
Lots of olive oil for sautéing and drizzling
3 cloves garlic, roughly chopped
1 teaspoon dried oregano
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper, to taste
1/4 cup shredded Parmesan
2 ounces blue cheese, crumbled into small pieces
1 tablespoon fresh basil, chopped
For the pizza:
1 cup mozzarella cheese
1-2 tablespoons chopped celery leaves, for garnish
Let's get Cooking...
In a large mixing bowl, add the warm water, vinegar and yeast. Allow the yeast to bloom, about 5 minutes.
Add the bread flour, garlic and salt to the yeast and mix to combine. Knead with hands until smooth, about 5 minutes.
Add a light coating of olive oil all over the bowl and on top of the dough. Place a damp paper towel over the dough and place bowl in an unplugged microwave to rise.
Preheat oven to 450°F. Arrange the Brussels sprouts on a lined sheet pan and toss with olive oil, salt and pepper. Roast until tender on the inside and some of the leaves have browned and crisped.
In a small bowl, combine the hot sauce and melted butter. Remove the Brussels sprouts from oven and toss with the hot sauce and melted butter. Set aside.
Heat the oven to 500°F while you make the garlic sauce.
In a small saucepan, heat 3 tablespoons of olive oil, and sauté the garlic and oregano until garlic is toasted but not burned. Add a couple more tablespoons of olive oil, then add the flour and combine. Cook the flour for a minute to remove the raw flavor.
Slowly pour in the milk, whisking constantly. Season with salt and pepper, and cook until the sauce thickens. Add the Parmesan cheese, then crumble in the blue cheese. Finish with the freshly chopped basil and remove from heat.
Once dough has tripled in size, punch dough down, and using a knife, cut the dough in half. Reserve the other half for later use.
Oil a large pizza pan and evenly stretch the dough out to fit on the pan. Cover with the garlic sauce, leaving 1 inch around the edges. Top with the Brussels sprouts, and sprinkle the mozzarella cheese on top. Bake in the oven until the pizza puffs and the crust is golden brown.
Remove from the oven and garnish with chopped celery leaves, slice and serve!