Before the Crust Off, there was Pizza Night. A night for all friends to get together, and break bread over communally sourced toppings. The instructions are simple, the hosts supply the crust and the heat, you BYOB (beverage) and BYOT (topping).
This night, I wanted to bring some unique toppings. Fortunately, I had just visited a pizza restaurant and had the most amazing pizza. Wait for it… Brussel Sprout Pizza. Yes, Brussel Sprouts. Love’em or hate’em, you have to respect the passion that these little veggies create. I love’em. This pizza is the perfect combination of yeast, char, salt, cream, and sweetness. For those of you in the hate’em camp, this might actually change your mind. Just try it! You won’t be disappointed.
How to be Neighborly: Give sprouts a chance.
Brussel Sprout Pizza
Make the brussel sprouts:
- 1 1/2 c brussel sprouts
- 3 tbsp olive oil
- ½ tsp salt and pepper
To roast the brussel sprouts, slice in halves and quarters and toss in olive oil, with salt & pepper. Cook cut side down in a cast iron skillet over high heat until the bottom is brown (about 5 minutes). Set aside to cool.
Make the onions & cranberries:
- 1/2 small onion, sliced
- 1 Tbsp oil oil
- 1/4 c dried cranberries (or raisins)
- 3 Tbsp good balsamic vinegar
In a small sauce pan add cranberries, 2 Tbsp balsamic vinegar, and 2 Tbsp water and bring to a simmer. Simmer cranberries until they have absorbed all the liquid. Set aside to cool.
In the cast iron pan used for the sprouts, add the oil and onions and stir over medium heat. Allow them to start to sweat. Bring the heat to high. Add 1 Tbsp balsamic vinegar and 3 Tbsp water and allow the onions to absorb the liquid. Set aside to cool.
Assemble the pizza:
- Pizza Dough
- 1/4 c ricotta cheese (optional)
- 1 c shredded mozzarella
- Salt & pepper to taste
Coat the same cast iron pan with oil. Add the dough to the pan. Spread the onions on the dough and dot with the ricotta cheese. Place ¾ c shredded mozzarella on the dough, top with brussel sprouts, cranberries, and a pinch of salt and pepper. Top with the remaining ¼ c of mozzarella cheese.
Bake at 400 degrees for 25-30 minutes.