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I find it hard to believe that I went a solid chunk of my life avoiding Brussels sprouts. These little brassicas heads, when prepared well, are an absolute cold weather treat. For the most part, I roast the Brussels sprouts as it’s near impossible to cook them into mush or a horrible flavor. This Brussels sprout pizza is a favorite of mine on pizza night and one the whole family can agree on making. I like to include all those loose leaves that fall off as you cut the Brussels. They turn into crisp chips on the pizza, adding a fun texture to the overall recipe.
A fun and unique twist of pizza using Brussels sprout leaves, red onions, and goat cheese then finished with a balsamic drizzle!
- 1/2 pound Brussels sprouts
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 recipe or pre-made pizza dough room temperature
- 1 tablespoon olive oil
- 1/4 cup sliced red onion
- 4 ounces mozzarella cheese shredded
- 1/3 cup grated vegetarian parmesan cheese
- 2 ounces goat cheese
- 1/2 cup balsamic vinegar
Preheat oven to 400˚F with a pizza stone on the lower rack. Trim the ends from the Brussels sprouts and remove the leaves, spreading them along with the core of the Brussels, out on a sheet tray covered with parchment.
Drizzle with olive oil, salt, and pepper. Toss until the Brussels sprouts are well coated. Roast until leaves begin to crisp, 12 to 15 minutes. Increase the oven heat to 500˚F.
On a surface lightly dusted with cornmeal, roll the pizza dough out until it’s roughly 1/4” thick. Brush with olive oil and top with 3/4 of the Brussels sprouts, onion, and shredded cheese. Bake for 10 to 12 minutes or until the crust is golden and the cheese has melted.
While the pizza is baking, place the balsamic vinegar in a small sauce pan. Heat over medium heat until the vinegar has reduced by half, 8 to 10 minutes.
Finish the pizza with the remaining Brussels sprouts, sprinkle of goat cheese, and a drizzle of the balsamic reduction.
Tips & Tricks: If trying to save time, don't pre-roast the Brussels sprouts. Spread the fresh leaves on the pizza. The leaves will still crisp!
Look for premade pizza dough in the cooler or freezer section of your local grocery store.
Brussels Sprout Pizza
I know it can seem strange at first mixing up pizza toppings. One of my favorite things to do is find pizza places that are experimenting with different flavors/toppings. I’ve found that even the weirdest of combinations, in the right hands, can make for an awesome pizza.
Brassicas: I love this pizza with many different vegetables! Broccoli, cauliflower, or even kale would work great in place of the Brussels sprouts. I recommend roasting the broccoli or cauliflower before adding to the pizza.
Cheese: Try smoked mozzarella, gouda, or fontina for different flavors of cheese.
Gluten-free: Try your hand at a homemade gluten-free pizza dough.
As mentioned above, I’m all about Brussels sprouts right now. There’s not much I won’t do with a Brussels sprout, as evidence by the recipes below and this Brussels sprout pizza. Look for Brussels sprouts that have a good green color and have a firmness when pressed. If you can find them, Brussels sprouts sold on stalks can be a good indication of freshness.