Several blocks from our place, there’s a funky restaurant that serves Brussels sprouts pizza. Yep, sprouts on a pizza. Lots of you are probably thinking how much you hate Brussels sprouts. If that’s you, keep reading.
If not, maybe you’re one who just flat out enjoys their taste. Or, maybe you’re one of the lucky ones out there who’s experienced the joy of eating Brussels sprouts roasted to the point of caramelization. That is still my all-time favorite way to serve (and eat) Brussels sprouts. This pizza comes in at a close second.
Brussels Sprouts Pizza
- olive oil
- 4 oz. prosciutto, cubed (4-6 strips of bacon, will work as well)
- 1 yellow onion, diced
- 1/2 lb Brussels sprouts, halved (preferably fresh, but thawed frozen will do)
- 3 cloves garlic, sliced thinly
- 1 cup Parmesan cheese, freshly shredded (not the pre-grated stuff!)
- Pizza dough – here’s a good recipe, but if you have time or foresight, this one‘s awesome though you’ll only need 1/2 of it
- Preheat oven to 475F.
- Roll out/toss your dough and prep your veggies. With the Brussels sprouts, after you trim the bottom and slice in half, cut out the core where the sprout connected to the stalk. Then, flake apart the leaves as best you can. They don’t all have to be individual, but the more they are, the more they’ll roast to a perfect golden color/flavor.
- Sauté the prosciutto in a couple teaspoons of olive oil over medium-high heat, just until it gets a crisp. Remove from the pan with a slotted utensil and transfer to a plate/bowl lined with paper towel. If using bacon, crumble into 1/2″ pieces once cool and dry.
- Sauté onion in reserved pan drippings on medium heat until translucent. You’re not looking for browning at this point.
- When the onions are done, add the sprout leaves, garlic and a few pinches of salt to the pan and remove from the heat. Stir everything together for a couple minutes to let the residual heat warm the garlic and wilt the sprouts.
- Depending on your preferred dough, this is where things may differ. Bake the pizza crust for 5 minutes. Then, remove from the oven, brush with olive oil and top with 1/2 the cheese, Brussels sprouts mixture, prosciutto, then the last 1/2 of the cheese. Bake for another 5-7 minutes just until cheese has melted and sprouts take on a browned color on about half of the leaves.
- Cut and serve immediately. I found this even more heavenly topped with just a touch of flake salt.