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1
Combine the whole wheat and white flours, yeast, sugar and salt in a large bowl.
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2
Add the olive oil and warm water and mix well until combined.
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3
Drop the dough onto a well floured surface and give it a good knead.
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4
Place the dough in an oiled bowl and cover with plastic wrap. Let rise one to two hours. Punch down before rolling out for pizzas.
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5
Preheat oven to the highest temperature possible (no lower than 425 degrees). Slice brussels sprouts as thin as you can lengthwise (aim for a quarter inch although all is not lost if some come out thicker). Dump in a medium bowl and toss with a teaspoon of olive oil and a pinch of salt.
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6
Slice potatoes as thin as you can and toss with a teaspoon of olive oil in a medium bowl.
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7
In a small bowl, combine the olive oil, garlic, rosemary and pepper flakes. Have a brush handy.
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8
Roll out your first pie, scatter some cornmeal on a peel and brush the dough with half of the garlic olive oil herby mixture. Arrange half the potato slices however you like on top. Then spread a few handfuls of brussels sprouts on top of that and slide onto your pizza stone.
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9
Bake for 12 minutes, give or take.
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10
Shave some parmesan over the top while the pie is still hot. Sprinkle with kosher salt and pepper to taste. Serve and enjoy.
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11
Repeat.
