Sheet Pan Pizza with Fontina, Lemon + Brussels
Why we love it:
- 1 pound Prepared Pizza Dough
- 6 Tablespoons Extra Virgin Olive Oil (divided)
- 1 teaspoon Dried Oregano
- 1⁄2 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1⁄4 cup Parmesan Cheese (grated, optional and to taste)
- 8 ounces Fontina Cheese (shredded)
- 4 ounces Mozzarella (shredded)
- 1 Lemon (Meyer lemons if you can find them)
- 1⁄2 pound Brussels Sprouts
- 1⁄2 teaspoon Red Pepper Flakes (optional and to taste)
1. HEAT THE OVEN TO 450 DEGREES
Place a rack in the bottom 3rd and another near the top 3rd of the oven.
Remove defrosted dough from the refrigerator and remove any wrapping. Pour ½ of the olive oil in the center of a rimmed, heavy baking sheet and place the dough on top. Turn gently to coat and place on top of the preheating oven or in another warm space for 20 minutes.
In a small bowl stir together the oregano, garlic powder, and salt. Add the other ½ of the olive oil. Set aside.
Grate any of the cheeses if needed. Keep parmesan separate but you can mix the fontina and mozzarella. Set aside.
If you have a Meyer lemon, slice a thin slice and taste it. If it’s appetizingly bitter (or if you have regular yellow lemons), zest the whole thing and set that aside. Then, slice off the rind and slice the inside of the fruit into thin rounds. Pluck out any seeds.
If the Meyer lemon tastes ok, slice the entire thing into rounds without zesting it. Some, but not all, Meyers are sweet enough to do this!
Trim the bottom slice off the brussels and discard, then turn it so the bottom cut is on the cutting board. Slice each sprout into 4 - 6 slices. Repeat with the rest. Set aside.
7. SHAPE DOUGH
Use all of your (clean) fingers and press straight down into the dough moving them apart to help stretch it without tearing. When it’s flattened, you can carefully pick it up holding by the edges and turning around in a circle, like holding a steering wheel at 11 and 1. Move slowly and let gravity pull the bottom edge of the dough down. When it’s big enough, lay it back down and use your fingers again to press into the corners of the pan. If your pan is too large, just press out to a shape you like, aiming for the dough to be about 1/3 inch thick and even.
If your dough keeps snapping back into shape, it needs to rest longer. Leave it alone in a warm place for another 5 - 10 minutes and try again.
Top the dough with the spiced olive oil. Add a thin sprinkle of the fontina and mozzarella cheese. Add the lemon (and zest if needed), top with brussels, and the rest of the cheese. Keep parmesan separate still.
Bake on the bottom 3rd of the oven for about 15 minutes. Then rotate and move to the top for another 10 - 15 minutes or until the dough is very golden underneath and cheese is nicely browned.
Remove and sprinkle with the parmesan cheese and pepper flakes if using.
Let it cool for about 1 - 4 minutes. Use a spatula to transfer to a large cutting board and cut with a knife or pizza wheel. Serve nice and hot.