Potato, Brussels Sprouts and Goat Cheese Pizza

• 1 cup Brussels Sprouts
• 2 teaspoons Olive Oil, Plus More To Brush The Sheet Pan And Dough
• 1/2 whole Russet Potato
• 1/4 cups Semolina
• 1 pound Ready Made Pizza Dough
• 1 teaspoon Olive Oil
• Kosher Salt To Taste
• 1 teaspoon Fresh Thyme
• 6 ounces, weight Soft Goat Cheese
• 1/2 teaspoons Truffle Oil, To Serve (optional)

1. 1.
2. Very thinly shred the Brussels sprouts and toss them with olive oil and set aside.
3. Peel the potato and very thinly slice; set aside.
4. 2.
5. Preheat the oven to 500 degrees F. If you have a pizza stone, put it in the bottom of the oven.
6. Prepare a sheet pan with a brushing of olive oil.
7. 3.
8. Sprinkle the semolina on the countertop, and put the dough down on top of the semolina.
9. 4.
10. Use the semolina to keep the dough from sticking, and roll it out until it is very thin and round.
11. 5.
12. Transfer the pizza dough to the oiled sheet pan.
13. Brush the pizza dough with a thin layer of olive oil.
14. 6.
15. Place the potato slices on the pizza.
16. 7.
17. Sprinkle the pizza with salt and fresh thyme and par-bake for 5-7 minutes or until the crust is golden and the potatoes are getting tender.
18. 8.
19. Sprinkle the shredded Brussels sprouts over the top of the pizza and sprinkle with kosher salt.
20. 9.
21. Place the goat cheese in 2-ounce dollops on the top of the pizza.
22. 10.
23. Bake another 5 minutes until the goat cheese is soft, hot and golden and the Brussels sprouts are tender and just beginning to char.
24. 11.
25. If desired, drizzle with truffle oil, and then slice and serve hot!

brussels, olive oil, dough, olive oil, kosher salt, thyme, goat cheese, truffle oil

Taken from tastykitchen.com/recipes/main-courses/potato-brussels-sprouts-and-goat-cheese-pizza/ (may not work)