Crunchy winter pizza with cabbage, mascarpone and gorgonzola

Flower Sprouts or Spearmint are my favorite veggies this winter and, above all, crunchy roasted on a great winter pizza , I've spotted them already last year and have already seen them in recipes from Ottolenghi, but this year their time has come and they are so popular that you can easily get them on the market. As the name suggests, it is a kind of mixture of Brussels sprouts and kale. Pretty, tiny little cabbages, tender as young kale, not too bitter, but spicy. I love these adorable little florets! Of course, if you do not get them, you can also make the pizza either with young kale (use the tender leaves) or with normal Brussels sprouts.

 Flower Sprouts

Crispy Vegetarian Winter Pizza

Flower Sprouts can also be processed wonderfully like Brussels sprouts, for example in risotto, sliced ​​in butter as a side dish, roasted with parmesan and nuts in the oven. They are also suitable as raw food in a salad or in a green smoothie. Or on pizza. On a white pizza. On a white pizza with mascarpone. And Gorgonzola! A real winter pizza! The combination is really awesome and my current favorite pizza (in addition to Rocky Balboas bacon in 485 degrees) for the home.

The recipe I have classic with Brussels sprouts again in an issue of British BBC Good Food magazine discovered and easy modified for my taste. The combination of tender cabbage, creamy mascarpone and spicy gorgonzola is really awesome. The crunchy pizza topping - the winter pizza pizza is ready! Just winter pizza.

Crunchy winter pizza with cabbage, mascarpone and Gorgonzola

Crunchy winter pizza with cabbage, mascarpone and gorgonzola

Winter pizza with cabbage, mascarpone and gorgonzola

Ingredients

  • FOR PIZZATING
  • 150 g of flour
  • 5 g fresh yeast
  • 1/2 teaspoon salt
  • 100 ml lukewarm water
  • 1 tablespoon of olive oil
  • semolina for the baking sheet
  • FOR THE PIZZA
  • 150 g Spices (flower sprouts, alternatively brussels sprouts)
  • 2 garlic cloves
  • 2 tablespoons of olive oil
  • fine sea salt and freshly ground black pepper

Preparation

1

For the pizza dough, place the flour in a mixing bowl and work the yeast directly into the flour with your fingertips. Add salt, water and oil and knead into a smooth dough with your hands, the dough hook or in the food processor.This makes the pizza look a bit more rustic. Let rest the dough again for 15 minutes, in between prepare the toppings and preheat the oven to 250 ° C top and bottom heat.

3 For the toppings, brush and wash the cabbage (or brussel sprouts) under running water, then shake dry, cut in half and remove the hard stalk , Peel the garlic and squeeze into a large mixing bowl or finely chopped into the bowl and mix with the olive oil. Add the lemon florets to the garlic oil, season with salt and pepper and mix well. Coat the prepared pizza dough with the mascarpone (if necessary, hold back about 1 tbsp. And later spread it on the toppings), then cover with the kohlröschen. Distribute the Gorgonzola evenly in small pieces.
4

Bake the pizza in the preheated oven for about 12 minutes, until the cheese is melted and the pizza is baked nicely golden brown.

Crunchy winter pizza with cabbage, mascarpone and gorgonzola

More pizza recipes on the blog

Pizza Pan

Breakfast Pizza

Pizza with capers and anchovies

Pizza with green asparagus, buffalo mozzarella and garlic

Pesto and spinach pizza with tomatoes and garlic oil