Brussels Sprout, Parmesan, and Burrata Skillet Pizza
Hot take: Debaucherous pizza story with a tragic ending coming at you. But then you get burrata as a reward for indulging me and reading this story.
So a couple of months ago, when I was freshly 25 years old, I went to some bars with my roommate and sampled a nice variety of Moscow mules. Maybe a greater variety than necessary, but it was all in the name of science. We didn’t leave the bars until 3am, and then we stumbled into &Pizza because pizza is a preemptive hangover cure and significantly better than water. Right? Right.
So I got my pizza (truffle sauce, mozzarella, parmesan, garlic, broccoli, arugula, and fig balsamic, thanks for asking), and ate it and that should be the end of they story.
But the next day I opened my emails only to find one from Capital One requesting that I “Please confirm (my) recent purchase.” Ruh roh. I know this story. And it ends with someone purchasing several tickets from a fake Colombian travel agency and my credit taking a beating.
*March 4, 2018; 3:33am; &Pizza U Street–$10.50*
Okay COOL, no worries, that was me.
Wait a sec, this pizza place is 20 minutes from my house, and I’ve gotten pizza there several times before. And Capital One presumably knows this. Which means… they were just calling me out on the fact that staying out this late was very abnormal behavior for me.
Can’t they just let me pretend I’m a normal 20-something, a 20-something who regularly stays out late and then eats pizza instead of drinking water, like a somewhat irresponsible, yet still charming human being with reasonably good dance moves in the right lighting?
Well I guess it’s least it’s slightly less embarrassing now that I’ve crossed the threshold into my mid-twenties.
I’ll tell you one thing though, Capital One never questions the amount of cheese I buy at the Trader Joe’s. And I bet you aren’t complaining either because it means I can bring you recipes that pile the stuff on.
Like this Brussels sprout, parmesan, and burrata skillet pizza. I was absolutely tickled by the results of the experimental toppings and alternative cooking method. I consumed this entire pizza by myself in less than 24 hours, and I have the additional tummy fat to prove it.
Even as a white pizza lover, I often think white pizza is bland, texturally uninteresting, or slightly too garlic forward. I worked to combat these issues by:
- Using a nutty, flavorful cheese (all hail parm)
- Incorporating other ingredients with intense flavor–specifically red onion, black pepper, and lemon zest
- And adding crunchy Brussels and some creamy burrata to ~keep things interesting~
Let me also take a moment to worship at the altar of the cast iron skillet crust. It’s crunchy but with a delicate texture and crumb, like the outside of a good shortbread cookie. The real miracle is that I accomplished this crust with store bought pizza dough, using Bon Appetit’s brilliant cast iron skillet technique. The only pan you need is your cast iron, and the pizza slides out of the pan effortlessly.
So go dig your cast-iron out of that overflow box of kitchen items and let’s make some PIZZA.