Sunday, February 6, 2011

Grilled leek, mushroom, and brussels sprout pizza

This is based on a delicious brunch sandwich I had last weekend at Bar Tartine (happy anniversary me and Lester!), which featured thick slices of King Trumpet mushrooms, lots of leeks and cheese, and some secret ingredients (including something a bit spicy). I haven't come across great-looking mushrooms in the last week, so I just used criminis here, but I'm sure it would be even better with fancier mushrooms. This was also my first experiment with our bbq, and it worked great; oven cooking would be quite satisfactory as well.

1 recipe pizza dough (equivalently half of this dough)
olive oil
1 t spicy Italian mix
2 leeks, white parts sliced and washed
6 medium crimini caps, sliced thin
1.5 c shredded brussels sprouts
2 T dry vermouth
6 oz grated gruyere
salt, pepper, and red pepper flakes

Get the pizza dough ready, if you haven't already, and stick it in the fridge in the form of two balls.

Heat oil on medium-low and stir in spices. Add leeks and saute until done, then add mushrooms and saute until done, then add brussels sprouts and saute until done (a few minutes each). Drizzle on vermouth and cook until liquid evaporates and it doesn't smell too much like alcohol anymore. Let cool.

Take the dough out of the fridge. Line the backs of two cookie sheets with parchment paper, and put a handful of semolina in the center of each one. Put one dough ball on each pile of semolina and press into a round (don't bother to stretch yet). While the dough warms up, go out and light the coals in the bbq. While the bbq warms up, form the dough by letting each round stretch out by placing it on the back of your fists, then pulling gently with your fists, then putting the dough back on the parchment and stretching around the edges with your fingertips. (If it's being uncooperative, just roll it out with a rolling pin). Each round should be almost as large as the cookie sheet it sits on. Spread half the veggies evenly around each pizza, leaving room for a crust, then sprinkle on the cheese. Grate on salt and pepper to taste, and add some chili flakes too if you want.

With the first pizza, slide the parchment+pizza off the cookie sheet and onto the grill. Cook until the cheese is bubbling and the crust is crispy but not burnt, rotating as necessary. Slide the parchment+pizza back onto the cookie sheet, and repeat with the second pizza.

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