Roasted Brussels Sprouts & Goat Cheese Pizza

I had purchased a pound of Brussels sprouts and was looking for recipes online. I wanted to try something different, but wasn’t sure what.  I went to one of my “go to” websites Naturally Ella, to find something good. Erin’s main focus is on seasonal vegetarian cooking. Her photography is awesome and I find myself revisiting her site often. I hit the jackpot, she posted a recipe for a Roasted Brussels Sprouts and Goat Cheese Pizza this past December. I chose to purchase dough, rather than make it like she did, I’m regretting that now.  I did change up some of the measurements and cooking temps and times… other than that, the recipe was pretty close to the original.

Ingredients:

• Pizza Dough – any kind will do – store bought or made from scratch

• 1 lb. Brussels Sprouts
• 1/2 Large Red Onion
• 2-3 oz. Goat Cheese
• Few Pinches of Red Pepper Flakes
• 2 Tablespoons Extra Virgin Olive Oil
• 1/3 Cup Balsamic Vinegar
• Ground Sea Salt and Pepper

Directions:

1. Preheat Oven to 350° F.
2. Quarter Brussels sprouts and chop red onion. Toss with a generous tablespoon of olive oil and salt and pepper. Roast until tender – approximately 35-45 minutes. You will have enough to make 2 pizzas, I made one and saved the leftovers.
3. While the Brussels are roasting, give your dough a chance to rise. Using a floured surface, form dough into pizza shape – using your hands or a rolling pin.
4. Once your sprout/onion mixture is out of the oven, bump up the oven temperature to 450° F.
5. Brush formed pizza dough with remaining tablespoon of olive oil. Add your roasted Brussels sprouts, red onion, red pepper flakes, goat cheese and a little more salt before placing into a 450°F oven.
6. Bake pizza for 20-25 minutes until golden brown.
7. While the pizza is baking, place balsamic vinegar in a small sauce pot over medium heat. Bring to a boil, reduce to a simmer, and let cook until vinegar has reduced down by half. Remove from stove and drizzle over baked pizza.

I was watching my dough closely and the brand I usually buy (Trader Joe’s) rises pretty fast. This dough did nothing… I was starting to get worried. I finished quartering my Brussels sprouts and then moved onto the red onion.

I tossed everything in a big bowl (Brussels, red onion, olive oil, salt and pepper) and then poured the bowl ingredients onto my trusty baking sheet. My newer, nicer,  baking sheets don’t do as well with roasting. Into the 350°F oven for 25 minutes… then a quick turn and 15 more minutes in the oven.

They don’t look as roasted as they were in this photo. I promise, they were brown and crispy on the edges, just the way I like them.

The dough only ended up rising a little, so disappointing. Guess I should not have substituted brands. Lesson learned.

I brushed my dough with olive oil and then added my sprouts, red onion, red pepper flakes (got a little heavy handed with those) and my goat cheese. I then added a little more ground sea salt and placed my pizza into the 450° F oven for 15 minutes. I checked it and added 10 more minutes to the timer which ended up being perfect.

I drizzled the pizza with my balsamic reduction and then cut into it.

I generally prefer a thinner crust… but I had to work with crap dough that didn’t rise enough… so this is what I got. It was very tasty, the flavors were incredible and I look forward to my next one on thinner crust.

Brussels sprouts on a pizza, now that ought to get some haters to convert. I would like to say that Dan enjoyed the pizza, but that would have meant that there was some left for him to try, and there wasn’t. 🙂 Even if there was, he would be a hater that I’m pretty sure I could never convert. Perhaps finely shredded into a big gooey chocolate chip cookie would be a start, but I doubt it.

So roasted Brussels sprout lovers unite, this pizza is another avenue for us to enjoy our mini cabbage delights.