Pizza is everywhere this week with big game coming up. If you are looking for a lighter or meatless alternative this recipes is for you. Kick your vegetarian pizza up a notch with zesty Buffalo sauce. Recipe below!
1 cup warm water
1 Tbsp apple cider vinegar
2 tsp fast-acting yeast
3 cups bread flour
1 tsp garlic powder
¼ tsp sea salt
Buffalo Brussels sprouts:
½ lb Brussels sprouts (about 20?25), stems removed and halved
Salt & pepper
2 Tbsp butter, melted
¼ cup hot sauce (Red Hot)
Garlic blue cheese sauce:
Lots of olive oil for sautéing and drizzling
3 cloves garlic, roughly chopped
1 tsp dried oregano
2 Tbsp all-purpose flour
1 cup milk
Salt and pepper, to taste
¼ cup shredded Parmesan
2 oz blue cheese, crumbled into small pieces
1 Tbsp fresh basil, chopped
For the pizza:
1 cup mozzarella cheese
1?2 Tbsp chopped celery leaves, for garnish
1.) In a large mixing bowl, add the warm water, vinegar and yeast. Allow the yeast to bloom, about 5 minutes.
2.) Add the bread flour, garlic and salt to the yeast and mix to combine. Knead with hands until smooth, about 5 minutes.
3.) 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.
4.) Preheat oven to 450ºF. 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.
5.) 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.
6.) Heat the oven to 500ºF while you make the garlic sauce.
7.) 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.
8.) Slowly pour in...