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Bold and Beautiful Brussels Sprout Pizza

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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.

Delightful really.

The unique combination of Brussels sprouts, pesto and a balsamic reduction truly make this pizza bold, beautiful, and bound to please, even people who don't love their veggies.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.

The unique combination of Brussels sprouts, pesto and a balsamic reduction truly make this pizza bold, beautiful, and bound to please, even people who don't love their veggies.

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.

The unique combination of Brussels sprouts, pesto and a balsamic reduction truly make this pizza bold, beautiful, and bound to please, even people who don't love their veggies.

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.

The unique combination of Brussels sprouts, pesto and a balsamic reduction truly make this pizza bold, beautiful, and bound to please, even people who don't love their veggies.

Brussels Sprout Pizza with Balsamic Reduction
Yields 6
The unique combination of Brussels sprouts, pesto and a balsamic reduction truly make this pizza bold, beautiful, and bound to please, even people who don't love their veggies.
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Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Ingredients
  1. 1 Pizza Dough (I buy frozen balls and press them out)
  2. 3 cups, Brussels Sprouts, core removed and roughly chopped
  3. 1/2 cup Pesto
  4. 1/2 cup Provolone cheese, shredded
  5. 1/2 cup Mozzarella cheese, shredded
  6. 1/2 cup Parmesan, shredded
  7. Salt and Pepper, a crank of each
  8. 2 Tbsp. Balsamic Reduction*
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Remove the pizza from the oven and top with your balsamic reduction.
Notes
  1. *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.
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The unique combination of Brussels sprouts, pesto and a balsamic reduction truly make this pizza bold, beautiful, and bound to please, even people who don't love their veggies.

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What are your thoughts on Brussels sprouts? Love them or hate them? Any cooking horror stories?

Comments

  2. this is making me so hungry! i love all the things you can do with these precious, tasty mini cabbages. little cabbage patch kids. that’s what i call them. creepy af that i still eat them.
    i have so many follies in the kitchen that i don’t keep track it comes with cooking especially with a toddler near by.

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  3. So if two dudes who don’t like the little green brains liked this… I can’t even imagine how someone like me, who ADORES those little green brains, is going to think. I want this. All of this. You are a veggie master and a pizza master in one.

    I hope having a few slices of this made you feel at least a bit better. But I also hope you feel fully better asap.
    Cora recently posted…The Hidden Effects of Being Underweight: My Diagnosis, Weight Gain, and Current ThoughtsMy Profile

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  4. This looks amazing! Now I’m wondering why I’ve never put brussel sprouts on a pizza before.

    This first time I cooked for my boyfriend at his house, I used paper in the grill under the sausages because he’d run out of foil. Naturally it caught fire in the oven and i just froze until he came and rescued me! Clearly I’m great in an emergency, ha.

    Reply

  7. Brussels sprouts are my favourite vegetable. Hands down. Boiled within an inch of their life like i used to get them when I was growing up, awesome. Sliced and roasted to a crisp in the oven, heaven. I have never come across a sprout I didn’t like. And I’m proud of that. But why have I never tried them with cheese before?? This needs to be sorted!
    Jen @ Chase the Red Grape recently posted…Week in ReviewMy Profile

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