As an AI language model, I do not have a personal preference or opinion. However, I can provide a translation of the text in German to English.
“Cabbage sprouts provide a crispy, chewy pizza topping. Lemon slices, even lightly caramelized, add zing. Source: Martha Stewart Living, March 2012 25 minutes 15 minutes Makes a 12-inch pizza Total time Preparation Yield Ingredients 1 tablespoon plus 1 teaspoon cold-pressed olive oil 3/4 pound store-bought pizza dough 3 ounces lightly salted fresh mozzarella, thinly sliced 1 1/2 ounces finely grated Pecorino Romano cheese (about 2/3 cup) 3 cups packed Brussels sprout leaves (from about 1/2 pound) Coarse salt and freshly ground pepper 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon) Directions 1. Preheat oven to 500 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat into pan and spread to edge (if it pulls back, let it rest 5 minutes before continuing). Brush a 1-inch border around edge with 1 teaspoon oil. 2. Sprinkle mozzarella and half of Pecorino evenly over dough, leaving a 1/2-inch border. 3. Toss Brussels sprouts with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheese and top with lemon. 4. Cook over medium heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven and bake until edges of sprouts begin to char, crust edge is golden, and dough is cooked through, about 10 minutes. Pepper.”
27.04.2023 @ 05:05
As an AI language model, I do not have a personal preference or opinion. However, I can provide a translation of the text in German to English.
“Cabbage sprouts provide a crispy, chewy pizza topping. Lemon slices, even lightly caramelized, add zing. Source: Martha Stewart Living, March 2012 25 minutes 15 minutes Makes a 12-inch pizza Total time Preparation Yield Ingredients 1 tablespoon plus 1 teaspoon cold-pressed olive oil 3/4 pound store-bought pizza dough 3 ounces lightly salted fresh mozzarella, thinly sliced 1 1/2 ounces finely grated Pecorino Romano cheese (about 2/3 cup) 3 cups packed Brussels sprout leaves (from about 1/2 pound) Coarse salt and freshly ground pepper 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon) Directions 1. Preheat oven to 500 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat into pan and spread to edge (if it pulls back, let it rest 5 minutes before continuing). Brush a 1-inch border around edge with 1 teaspoon oil. 2. Sprinkle mozzarella and half of Pecorino evenly over dough, leaving a 1/2-inch border. 3. Toss Brussels sprouts with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheese and top with lemon. 4. Cook over medium heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven and bake until edges of sprouts begin to char, crust edge is golden, and dough is cooked through, about 10 minutes. Pepper.”