Margarita Pizza - Seasonal Brussels - Arrosticini Recipe

Make dough

In a large bowl or stand mixer, combine flour, instant yeast, and fine sea salt. Stir to combine. Add warm water (about 105–115°F / 40–46°C) and 2 tablespoons olive oil. Mix until a shaggy dough forms. If using a stand mixer, knead on low for 6–8 minutes until smooth and slightly elastic; by hand, turn onto a lightly floured surface and knead 8–10 minutes. The dough should be tacky but not sticky.

Bulk rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours depending on room temperature.

Divide and rest

Gently deflate dough and divide into two equal portions (for two 12-inch pizzas) or keep as one for a thicker crust. Shape into balls, coat lightly with oil, cover, and rest 20–30 minutes to relax the gluten before shaping.

Preheat oven

Place a pizza stone or heavy baking steel on the middle rack and preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza steel, preheat longer for best results. If oven-top broiler will be used, ensure rack is 4–6 inches from the broiler.

Prepare sauce

Crush the canned tomatoes by hand into a bowl or use passata. Stir in 1 crushed garlic clove, 1 tablespoon olive oil, and 1/2 teaspoon fine sea salt. Do not cook the sauce — a fresh uncooked sauce preserves bright tomato flavor for Margherita pizza. Taste and adjust seasoning.

Prepare cheese

Tear or slice the fresh mozzarella into roughly 1/4-inch thick pieces. Drain any excess moisture by placing the pieces on paper towels for 10 minutes to avoid soggy pizza. Grate the Parmigiano-Reggiano and set aside.

Roast Brussels sprouts

Preheat oven to 425°F (if your pizza stone is already at 500–550°F, roast sprouts on a separate sheet earlier). Toss halved Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon balsamic glaze. Spread in a single layer on a sheet pan cut-side down. Roast 12–16 minutes until tender and caramelized at the edges. Remove and let cool slightly. If doing everything at once, roast before firing the pizza.

Optional quick sauté

If short on oven space, pan-sear sprouts in a hot skillet with 1 tablespoon oil, cut-side down, until deeply browned 6–8 minutes, then toss with balsamic glaze and finish in the skillet for 1 minute.

Prepare lamb

Pat diced lamb dry with paper towels. Toss with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon lemon zest, and 1 teaspoon olive oil. Let marinate at room temperature 20–30 minutes (do not marinate long or acid will toughen).

Skewer and grill

Thread small dice of lamb onto soaked wooden skewers in a tight, Arrosticini-style line (leaving a little space at each end for handling). Grill over high heat (gas or charcoal) or broil on a sheet until nicely charred and cooked through — about 2–3 minutes per side for medium-rare to medium depending on cube size. Remove and let rest 3–5 minutes. Remove meat from skewers and chop coarsely into bite-sized pieces for topping.

Shape dough

On a lightly floured surface or a semolina-dusted peel, gently press or stretch one dough ball into a 11–12 inch round, leaving a slightly thicker rim for crust. Avoid deflating the edge too much to preserve air bubbles.

Sauce and cheese

Spread about 1/2 cup of the fresh tomato sauce evenly over the dough, leaving the rim bare. Distribute half of the torn mozzarella evenly, leaving small gaps for the Brussels and lamb pieces. Sprinkle 1 tablespoon grated Parmigiano-Reggiano over the top.

Add toppings

Scatter roasted Brussels sprouts evenly and then distribute the chopped arrosticini (grilled lamb pieces) across the pizza. Drizzle a tiny bit of olive oil and a light sprinkle of chili flakes if using.

Bake

Slide the pizza onto the preheated stone or steel. Bake at 500–550°F for 5–8 minutes until crust is blistered and charred in spots and cheese is melted and bubbling. If your oven has a broiler, finish with 30–60 seconds under broiler for extra char—watch closely to avoid burning.

Finish

Remove pizza, tear 6 basil leaves and scatter over the hot pizza. Sprinkle a pinch of flaky sea salt and the remaining 1 tablespoon of Parmigiano-Reggiano if desired. Drizzle 1 teaspoon extra-virgin olive oil and slice to serve. Repeat with second dough ball if making two pizzas.

Serve hot, optionally with extra balsamic glaze on the side for drizzling, extra chili flakes, and more fresh basil. Leftover lamb can be refrigerated and used for another day.