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