Brussels Sprout and Mascarpone Pizza

I hadn't made pizza in a while, but turned out a few great pies this week.  The key was getting the oven and pizza stone as hot as possible then turning the broiler on high right after putting the pizza in.

I'm still using an approximation of Alton Brown's dough recipe, although I consulted an Alice Waters recipe too this time.  This dough spent a few weeks in the freezer before getting used, which I don't think I'd ever done.  The flavor didn't suffer, but it was a little less pliable than usual.

For toppings, we had canned San Marzano tomatoes seasoned with salt, pepper, oregano and fresh parsley, sliced garlic, mozzarella, mascarpone and brussels sprouts tossed in some olive oil.  The pies were finished with parmesan.  The chunks of brussels sprout were blanched; loose leaves were raw.  Next time I might roast the chunks for a few minutes alone to get some more char.

In

And out.

And again

Before the shaved parmesan

Yes