Prep time: 20 min
Ready in: 35 min
Serves: 2- 8
Ingredients:
ONIONS:
1- 2 T. olive oil
2 medium red onions
1/4 tsp. crushed, red pepper flakes
1/8 tsp. salt
1/4 c. balsamic vinegar
BRUSSELS SPROUTS:
8 oz. Brussels sprouts
2 tsp. olive oil
Salt, to taste
8 oz. Brussels sprouts
2 tsp. olive oil
Salt, to taste
Pepper, to taste
PIZZA:
1 batch pizza dough
1 3/4 c. mozzarella cheese- grated
1/4 c. Parmesan cheese- grated
Pepper, to taste (for garnish)
Crushed, red pepper flakes (for garnish)
Directions:
- Preheat oven to 425
- If you have a pizza stone, place it in oven to preheat with oven
- Thinly slice onions
- Slice tough ends off of Brussels sprouts and discard
- Pull individual leaves from around outside of one Brussels sprout, then trim off newly exposed tough end, continuing until sprout is broken into leaves
- Repeat for about half of the Brussels sprouts
- Thinly slice remaining sprouts, slicing from bottom
- Drizzle sprouts with 1 1/2 tsp. olive oil and toss well
- Rub oil into sprout leaves until lightly coated, adding remaining oil only if necessary
- Toss with a sprinkle of salt and pepper and set aside
- Warm 1 T. olive oil in a large skillet over medium heat
- Add onions, crushed red peppers, and salt
- Toss to combine
- Cover and cook, stirring occasionally, until onions are soft, about 10 min
- Pour in balsamic vinegar and stir to combine
- Continue cooking, uncovered, until vinegar has condensed and mostly absorbed into onions, 3- 5 min
- Remove from heat and set aside to cool
- Prepare pizza dough as directed, rolling the dough out on parchment paper, as thin as reasonably possible while maintaining an even surface level
- Transfer dough, on parchment paper, to stone or baking sheet and bake for 10 min
- Remove crust from oven and top with an even layer of red onions, mozzarella cheese, Brussels sprouts, and Parmesan cheese (in that order)
- Return to oven and bake until crust is golden, cheese is bubbly, and Brussels sprouts are crispy on the edges, about 5- 10 min
- Top pizza with a light sprinkle pepper and red pepper flakes, slice, and serve
*Jen found recipe here
PIZZA:
1 batch pizza dough
1 3/4 c. mozzarella cheese- grated
1/4 c. Parmesan cheese- grated
Pepper, to taste (for garnish)
Crushed, red pepper flakes (for garnish)
Directions:
- Preheat oven to 425
- If you have a pizza stone, place it in oven to preheat with oven
- Thinly slice onions
- Slice tough ends off of Brussels sprouts and discard
- Pull individual leaves from around outside of one Brussels sprout, then trim off newly exposed tough end, continuing until sprout is broken into leaves
- Repeat for about half of the Brussels sprouts
- Thinly slice remaining sprouts, slicing from bottom
- Drizzle sprouts with 1 1/2 tsp. olive oil and toss well
- Rub oil into sprout leaves until lightly coated, adding remaining oil only if necessary
- Toss with a sprinkle of salt and pepper and set aside
- Warm 1 T. olive oil in a large skillet over medium heat
- Add onions, crushed red peppers, and salt
- Toss to combine
- Cover and cook, stirring occasionally, until onions are soft, about 10 min
- Pour in balsamic vinegar and stir to combine
- Continue cooking, uncovered, until vinegar has condensed and mostly absorbed into onions, 3- 5 min
- Remove from heat and set aside to cool
- Prepare pizza dough as directed, rolling the dough out on parchment paper, as thin as reasonably possible while maintaining an even surface level
- Transfer dough, on parchment paper, to stone or baking sheet and bake for 10 min
- Remove crust from oven and top with an even layer of red onions, mozzarella cheese, Brussels sprouts, and Parmesan cheese (in that order)
- Return to oven and bake until crust is golden, cheese is bubbly, and Brussels sprouts are crispy on the edges, about 5- 10 min
- Top pizza with a light sprinkle pepper and red pepper flakes, slice, and serve
*Jen found recipe here
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