Name: Brussels Sprouts Pizza Recipe
Prep time: 20 min
Cook time: 15 min
Yield: 8
Ingredients: For Balsamic Red Onions:; 2 tbsp olive oil; 2 medium red onion; pinch red pepper flakes; dash salt; ¼ cup balsamic vinegar; For Brussels Sprouts:; 8 oz brussels sprouts; 2 tsp olive oil; salt and freshly ground black pepper; For Pizza:; 1 whole wheat pizza dough; 2 cups low-moisture part-skim mozzarella cheese; ¼ cup Grated Parmesan Cheese

How To Make Brussels Sprouts Pizza

Try a healthier, unique take on a classic pizza! Our pizza recipe has brussel sprouts and a tangy balsamic sauce for a new twist on the Italian dish.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

For Balsamic Red Onions:

2tbspolive oil
2medium red onionor 1 extra-large red onion
pinchred pepper flakes
dashsalt
¼cupbalsamic vinegar

For Brussels Sprouts:

8 ozbrussels sprouts½ lb
2tspolive oil
salt and freshly ground black pepper

For Pizza:

1whole wheat pizza dough
2cupslow-moisture part-skim mozzarella cheese6 to 8 oz, grated
¼cupGrated Parmesan Cheese

Instructions

Preheat oven to 425 degrees F, then place a pizza stone on the middle rack.
Slice the onions into thin rounds.

Brussels Sprouts:

Slice off the tough ends of the brussels sprouts, then discard them.
Use fingers to pull off the individual leaves around the outside, then trim off the newly exposed tough end, and continue until the sprout has broken into leaves.
Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom.
Drizzle the sprouts with 1 ½ teaspoons olive oil and toss well.
Rub the oil into the sprout leaves, then toss with a sprinkle of salt and pepper. Set aside.

Balsamic Red Onions:

Warm 1 tablespoon olive oil in a large skillet over medium heat.
Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine.
Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft.
Pour in the balsamic vinegar and stir to combine.
Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed. Remove from heat and set aside to cool.
Prepare the pizza dough as directed.
Top the dough with an even layer of red onions, followed by mozzarella cheese.
Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese.
Transfer the pizza to the oven.
Bake until the crust is golden, the cheese is bubbly and the Brussels sprouts are crispy on the edges, for 10 to 14 minutes.
Top the pizza with a light sprinkle of freshly ground black pepper and red pepper flakes, slice, serve, and enjoy!