Crisp Brussels sprouts leaves, caramelized onions, parmesan and ricotta cheese, and a drizzle of balsamic glaze are simple, but delicious toppings on this vegetarian pizza!
Happy Friday! Actually, happy pizza Friday! That’s right, today I’ve got a brand new pizza recipe to share with you. This one uses an ingredient that you either love or hate…or should I say, think you hate. Brussels sprouts, B-sprouts, mini cabbages, however you refer to them they are all over the top of this delicious pizza!
So are you a lover or a hater of the B-sprouts? I think most of us, myself included, were haters of the little green things growing up. More than likely it was because they were steamed to death and under seasoned. It’s no wonder we stuck our noses up to them and for some of you, still do. Between the lack of flavor and the not so wonderful smell they produce while they are cooking, many people still want nothing to do with them.
I recently heard that Brussels sprouts are making a huge comeback and becoming the new kale of trendy foods. I totally get it and if you make this Brussels sprouts and ricotta pizza, you’ll get it too! The Brussels sprouts on this pizza are sautèed with caramelized onions, garlic, and a generous amount of kosher salt and freshly ground black pepper.
Instead of halving the Brussels sprouts like I might for a side dish, I pulled off all the leaves and sautéed them like you would spinach. This allows them the get soft and slightly wilted, they also turn an amazing shade of green in the process as well.
Since this is a pizza there better darn well be some cheese on it! Instead of mozzarella I topped this pie with parmesan cheese. Be sure to get the good stuff, a.k.a. Parmigiano Reggiano. I know it’s expensive, but you don’t need very much, and the rich, nutty, salty, flavor that it gives the pizza is worth the extra money.
The other cheese topping this Brussels sprouts pizza is one of my favorites, ricotta. I love the way ricotta gets a slight crust on the outside when it bakes in the oven, but still stays smooth and creamy on the inside.
The final component on top of this pizza is a drizzle of balsamic glaze. It adds the perfect amount of sweetness to the pizza and is a great contrast to all the salty flavors going on. Since the pizza is vegetarian, not only can you eat it on pizza Friday, but meatless Monday as well. It’s time to embrace the B-sprouts friends, and let’s start with a slice of this pizza!
More Pizza Recipes
Sausage, Apple, and Thyme Breakfast Pizza
Asparagus, Bacon, and Goat Cheese Pizza
Brussels Sprouts and Ricotta Pizza
Ingredients
- 1 pound whole wheat pizza dough
- 1 tablespoon extra virgin olive oil
- 1/2 pound brussels sprouts, end trimmed and leaves torn off
- 1 yellow onion, sliced thin
- 2 cloves of garlic, minced
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup shredded, parmesan cheese
- 1/2 cup part skim ricotta cheese
- Extra virgin olive oil, kosher salt, and freshly ground black pepper for topping the pizza dough
- Balsamic glaze for finishing the pizza
Instructions
- Preheat oven to 450 degrees.
- In a large skillet over medium high heat, heat the tablespoon of olive oil until it's hot.
- Add in the thinly sliced onion and spread out into an even layer.
- Season the onion with salt and pepper.
- Sautè the onion for 5-7 minutes or until soft and caramelized, stirring them every couple minutes.
- Add in the minced garlic and Brussels sprout leaves and sautè another 2-3 minutes or until the leaves have softened.
- Remove the mixture from the heat and set aside.
- Spray a pizza stone or baking sheet with cooking spray and roll out the pizza dough.
- Brush the top of the pizza dough with extra virgin olive oil and sprinkle with kosher salt and freshly ground black pepper.
- Sprinkle 1/4 cup of shredded parmesan cheese on top of the pizza dough.
- Spread the Brussels sprout mixture evenly all over the top of the pizza.
- Sprinkle on the remaining 1/4 cup of shredded parmesan cheese and place dollops of ricotta all over the top of the pizza.
- Bake the pizza on the middle rack of the oven for 12-15 minutes or until the cheese is melted and golden.
- If desired turn the oven to broil for the final couple minutes of cooking to make the Brussels sprouts leaves extra crispy.
- Remove from the oven and drizzle with balsamic glaze.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 335Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 289mgCarbohydrates: 52gFiber: 8gSugar: 3gProtein: 15g
