Top This: Fingerling Potatoes, Fontina, Brussels Sprouts, and Brie

Top This

Learn how to work a new topping onto your pies.


[Photograph: Kenji Lopez-Alt]

There's no denying that fall is in full force where I live, which is bad news for Brussels sprouts, who are not long for this world. Shredded and tossed with a bit of olive oil, they char in the oven into addictively crisp morsels. Sliced boiled fingerling potatoes are also readily available at the farmers' market and quite delicious this time of year. I boil mine in plain seasoned water just until tender. For the cheese on the sauceless pie, I went with gooey American fontina and a few blops of brie scattered over the top. The brie oozes and browns in the oven, giving the whole pie the aroma and flavor of a Parmesan frico.

Would a bit of bacon, speck, or ham be a bad idea on this pizza? No, no, it would not.