I had every intention of wowing you with my witty Brussels sprout banter today because we all know those little green orbs are whimsical flights of fancy.
I was going to regale you with fun and flirty pizza horror stories, like the one time I used wax paper as a base instead of parchment paper and nearly burnt the house down. I also consumed wax infused pizza because I’ll be damned if I was going to throw it away.
You haven’t truly lived if you haven’t eaten wax paper.
Confession: the above scenario happened multiple times before I actually realized what the problem was and truth be told, I needed a little direction from my friend and pizza mentor. Now I store my wax paper in an entirely different location to avoid future poisonous pie confusion. It’s best for all parties involved, and I do mean my intestines.
In any event, I’ve been under the weather the past few days; translation: there’s been Kleenex shoved up my nose on a near permanent basis. Coupled with the fact the tiny dictator kept me up for hours in the middle of the night last night, wanting to rock out with her pajamas out, and well, I’m weary and not exactly up to copious amounts of creative thoughts. Bleh.
As such, I’m going to keep this succinct and simply share the recipe, with one footnote. Neither my husband nor my father particularly like Brussels sprouts, which means they both grimaced at the thought, shriveled up their knobby noses and loudly pronounced their disdain. Real peaches, the pair of ’em.
In the end though, they both tried this bold and beautiful Brussels sprout pizza and were suitable impressed and even went back for seconds. I really am a veggie master, minus the whole setting the kitchen on fire bit.
- 1 Pizza Dough (I buy frozen balls and press them out)
- 3 cups, Brussels Sprouts, core removed and roughly chopped
- 1/2 cup Pesto
- 1/2 cup Provolone cheese, shredded
- 1/2 cup Mozzarella cheese, shredded
- 1/2 cup Parmesan, shredded
- Salt and Pepper, a crank of each
- 2 Tbsp. Balsamic Reduction*
- Preheat oven with your pizza stone inside to 425 degrees. I preheat the oven at least an hour and up to two hours before cooking my pizza. This way my pizza stone gets really hot and helps cook the dough thoroughly without overcooking the toppings.
- Using a splash of olive oil, press out your pizza dough on a cookie sheet covered in PARCHMENT PAPER. Once the dough is in your desired shape, spread 1/2 cup pesto over the entire thing. Top with chopped up Brussels sprouts and then sprinkle with cheese. Give a crank of salt and pepper over the entire thing.
- Slide the parchment paper off the cookie sheet and onto the pizza stone in the oven. Bake for 8 minutes and then using a spatula to ever so slightly lift the pizza, slowly remove the parchment paper. It should come out easily. Cook the pizza for another 4 minutes, for 12 minutes total.
- Remove the pizza from the oven and top with your balsamic reduction.
- *You can buy a balsamic reduction or make your own using a good quality balsamic vinegar. To make your own, add 1/2 cup balsamic vinegar to a small saucepan over medium high heat. Bring to a boil, then reduce heat to a simmer and let cook for an additional 10 minutes, stirring occasionally to prevent burning. It's done when it can coat the back of a spoon. Store in an airtight container in the fridge.
What are your thoughts on Brussels sprouts? Love them or hate them? Any cooking horror stories?