Good Morning America Recipes

ABC Kitchen's Brussels Sprouts, Garlic, Jalapenos and Lemon Pizza

From ABC Kitchen

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350 slices of pizza are sold every second in the U.S. and this CA export is in them all.
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Servings:6
Difficulty: Moderate
Cook Time: min

At ABC Kitchen restaurant in New York City, the pizza is made with various ingredients including olive oil made in the US.

In Chico, California, the California Olive Ranch is not only making extra virgin olive oil, but also creating jobs. There are 92 workers who harvest olives from 10 million olive trees. The olives are tested, weighed and then taste-tested by professionals in a lab.

"When you have a made in America product that is produced at a lower cost, at a higher quality, and it’s made by your fellow Americans," said Gregg Kelley, the company's president and CEO. "I think that’s a recipe for success."

Ingredients

  • For the Pizza Dough:
  • 1 tsp. Active Dry Yeast
  • 2 Tbsp. California Olive Ranch Extra Virgin Olive Oil
  • 2 Tbsp. Kosher Salt
  • 1 Tbsp. Sugar
  • 2 cups Water, room temperature
  • 6 cups Bread Flour
  • For the Brussels Sprouts:
  • 1 cup Brussels Sprouts - shaved on a Japanese mandolin, 1/16-inch thick
  • 1 cup Brussels Sprouts - outer leaves
  • For the Garlic Oil:
  • 4 oz Garlic, thinly sliced
  • 10 oz Extra Virgin Olive Oil
  • For the Brussels Sprouts Pizza:
  • 1/2 cup Ricotta
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Fontina, grated
  • 2 Tbsp. Jalapenos, small dice
  • 1 cup Brussels Sprouts, grated
  • 1 cup Brussels Sprouts, leaves
  • 2 Tbsp. Garlic Oil
  • 6 pieces Garlic from Garlic Oil
  • Lemon, for zesting
  • 1/2 tsp. Chili Flakes
  • Cooking Directions

    Method for the Pizza Dough:

    Mix all ingredients well and stir in flour. Using a mixer with a dough hook, mix the ingredients until the dough comes together. Take dough out of mixer, and place in a container that has been greased with olive oil and cover tightly. Leave at room temperature for at least 12 hours. Remove dough from container and separate into 7 ounces per portion. Lightly fold and roll into loose balls. Place in floured dough containers and cover. Refrigerate and then remove 2 hours prior to using.

    Method for the Brussels Sprouts:

    Separately blanch and shock the two types of Brussels sprouts.

    Method for the Brussels Sprouts:

    Separately blanch and shock the two types of Brussels sprouts.

    Method for the Brussels Sprouts Pizza:

    Preheat oven at 500-550 degrees F and place pizza stone on top rack of oven for 1 hour. Pull peel out and increase oven heat to broil and lightly sprinkle peel with flour. Place stretched dough onto stone and top with all three different cheeses, spread evenly around the pizza. Evenly sprinkle jalapenos. In a small mixing bowl, add both Brussels sprouts, garlic, and garlic oil and season with salt. Spread mixture evenly onto pizza. Place pizza in oven and rotating halfway until pizza crust is crispy and golden on the bottom and golden all around, about 5-7 minutes (spots of charred dough is acceptable). Using peel, transfer pizza to cutting board and finish with chili flakes and lemon zest. Cut to desired amount of slices.

    Recipe Summary

    Main Ingredients: brussels sprouts, garlic, jalapeno, lemon

    Course: Dinner


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