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Brussels Sprouts, Red Onion, Roasted Garlic, and Parsley Pecan Pesto Pizza
(recipe, Bon Appétit Management Company)
The pizza brings together or omits several different ingredients that are impacted by climate change. Wheat used for flour is under global pressure from climate change, but it's a crop that can move north, so areas previously not warm enough to grow it are likely to do so. Cow's milk used for cheese is a high-carbon product — cows produce methane, a greenhouse gas that is accelerating climate change — and the Midwest drought has driven up the price of grains needed to feed cows. Here, the parsley pecan pesto provides the moisture, texture, and flavor that is usually cheese’s role on pizza.
The dough recipe yields enough dough for two pizzas, so double the topping ingredients below if you wish to use all the dough.
- Dough for one 10-inch pizza
- Olive oil
- Parsley Pecan Pesto
- 6 large Brussels sprouts, shredded
- ½ medium red onion, thinly sliced
- 3 cloves roasted garlic, cut in quarters
- Preheat a pizza stone on the lowest rack of the oven to 500 degrees.
- Roll the dough into a 10-inch circle, keeping the counter and dough dusted with flour. Lightly sprinkle the center of a pizza peel with cornmeal and center the dough on the peel. Lightly brush the edge of the circle of dough with olive oil. Spread a thin layer of pesto on the dough, leaving a 1-inch space around the edge. Distribute the Brussels sprouts, onions, and garlic evenly on top. Slide onto the center of the hot stone.
- Bake for about 8 minutes, until crust looks toasty and the edge begins to brown. Lightly drizzle the top with additional olive oil.