Three-Cheese Florentine Pizza
with Grana Padano Brussels Sprouts
Cooking time
30 minutes
Servings
4
Calories
750 /serving
Aspiring pizzaiolos, step right up. Our trusty dough is at your fingertips, ready to receive ricotta, mozzarella and Grana Padano, along with wilted greens. You’ll give Brussels sprouts a sprinkling of cheese too, so they don’t feel left out of formaggio heaven.
We will send you:
- 400g Brussels sprouts
- 120g Baby greens (baby spinach or kale)
- 30ml Balsamic vinegar
- 25g Grana Padano (contains rennet)
- 90g Grated mozzarella
- 100g Ricotta
- 1 Pizza dough
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
18 g
Saturated Fat
7 g
Sodium
1700 mg
Total Carb
118 g
Sugars
9 g
Protein
33 g
Fibre
9 g
Preparation
Sauté the spinach
- Preheat the oven to 450°F.
- Set the dough aside to come up to room temperature.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the spinach and sauté, 30 sec. to 1 min., until wilted; season with S&P.
Assemble & bake the pizza
- On the back of a well-oiled sheet pan, stretch the dough out to a ½ inch thickness for a thick crust or ¼ inch for a thin crust.
- Spread with the ricotta.
- Top with the spinach, a drizzle of oil, the mozzarella and ¾ of the spices.
- Bake the pizza, 16 to 20 min., until the dough is golden brown.
- Transfer to a cutting board.
- Sprinkle with ½ the Grana Padano and cut into wedges.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with the vinegar, a drizzle of oil, the remaining spices and S&P.
- Roast, stirring halfway, 13 to 15 min., until golden brown and tender.
- Sprinkle with the remaining Grana Padano; toss well.
Plate your dish
- Divide the pizza and Brussels sprouts between your plates. Bon appétit!
