Umami-rich Brussels sprouts and mushrooms wholemeal pizza with an instant garlic-herb sauce to drizzle or dip. Delicious with or without cheese.
Heat your oven to 225C/450F. Put the oven shelf in the middle.
To prepare the Brussels sprouts, hold one in your hand, and with your other hand use a paring knife to cut just through the base of one leaf. Remove the leaf by nudging it with the cutting side of the knife. Carry on with as many as you can on that sprout, then lay the remaining bit on a chopping board to very thinly slice. It sounds fiddly, but I promise once you get in the rhythm of it you will find it easy and efficient. Pop into a bowl.
Heat the oil in a wide saute pan over a medium flame. Slice the mushrooms and add them to the hot oil. Cook them until they "give up" their liquid, stirring frequently. When the liquid is almost evaporated, add the Brussels sprouts. Toss around to coat then add the Liquid Smoke or smoked paprika and the maple syrup; stir to coat. Remove from the heat.
Sprinkle the corn meal on your countertop and roll your dough to make a roughly 12-inch circle/oval. It will be quite thin. You may want to do this on a piece of baking parchment. Lay the pizza on a cornmeal-sprinkled baking tray. I like to sprinkle on a little more at this time, too.
Evenly lay the sprout and mushroom mixture over the dough. Tear the mozzarella over (you may not use it all). Place in the hot oven and bake for about 8 minutes. More or less, depending on how "fast" your oven is and how browned you wish the pizza to be.
While the pizza is baking, prepare the sauce by placing everything in a mini food processor and blending until mostly smooth. Taste and adjust with salt if desired.
Remove the pizza from the oven and sprinkle with grated hard Italian cheese if you like. Serve with the garlic-herb sauce, either drizzling over (my preferred way) or in a pot to dip from.
The nutrition information is based on consuming 1 tsp of sauce per person.
For the cheese, I like to use the wet balls in liquid and drain them. You can of course use the dry, shredded kind. Or none at all.
If you are making your own dough, you will probably have about 550g of dough to play with, so increase the topping amounts and make two pizzas.
You will have more garlic-herb sauce than you need so save some for salad dressing. It is FAB in a grain salad.