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Brassica and Gruyère Pizza

Christine Burns Rudalevige
The grated Gruyère is split between a base sauce that anchors your brassica in place and a finishing sprinkle that melts on top before the pie slides into the oven to cook.

Ingredients
  

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup whole or low-fat milk warmed
  • ½ teaspoon mustard
  • 6 ounces grated Gruyère cheese
  • Salt and pepper
  • Cornmeal or semolina
  • Uncooked dough for one 14-inch pizza
  • Olive oil
  • 2 cups cooked and roughly chopped brassicas such as grilled broccoli, sautéed kale, steamed broccolini, or roasted Brussels sprouts, roughly chopped
  • ½ small red onion thinly sliced

Instructions
 

  • ►Place a pizza stone in the oven and preheat oven to 400°F.
  • ►Melt butter in a small saucepan over medium heat. Whisk in flour to make a roux. Cook roux for two minutes, stirring constantly. Slowly add warm milk, stirring constantly. Whisk in mustard. Simmer sauce until it thickens, about 2 minutes. Slowly add 3 ounces of cheese, stirring after each addition until sauce is smooth. Remove from heat and season to taste with salt and pepper.
  • ►Sprinkle a pizza peel with cornmeal or semolina. Roll out pizza dough into a 14-inch circle and place on peel. Use a pastry brush to brush dough with olive oil. Spoon prepared cheese sauce onto crust and spread evenly to edges. Scatter chopped brassicas, sliced onion and remaining grated gruyère over pizza. Slide pizza off the peel and onto the pizza stone. Bake until crust is golden brown and crispy, and cheese sauce is bubbling. Remove from oven and cool for 3 minutes
  • before cutting and serving.