Tuesday, January 12, 2010

Brussels Sprout Pizza



If this won't make a picky eat love brussels sprouts, I don't know what will!

Inspired by a winning combo in a recent Food & Wine magazine- brussels sprouts and onions with smoky paprika- I decided to make a full-on veggie meal from a fun appetizer idea. Love 'em or hate 'em, mixing brussels sprouts with smoky paprika, caramelized onions, some veggie bacon and some soy cheddar on a thick crust pizza adds tons of flavor to those otherwise peculiar mini-cabbages. If that doesn't make the case for brussels sprouts, perhaps you'll be swayed by their vitamin A and C and folic acid content. No?

Well, then who can argue with deep dish pizza? Didn't think so. If you're trying to save time, feel free to purchase pizza dough at your local pizzeria; I've include a recipe for pizza dough below for anyone who loves getting their hands full of dough as much as I do!


The Whats:

For the pizza dough: (will make enough for two pizzas)
* 1 3/4 cups warm water
* 1 tsp. active dry yeast
* 2 tbsp. extra virgin olive oil
* 3 1/2 cups unbleached all-purpose flour
* 1 1/2 tsp. kosher salt

For the pizza topping:
* 1 large Spanish onion, sliced
* 1 9-oz. pkg. brussels sprouts, halved
* 2 tbsp. extra virgin olive oil
* 2 tsp. smoked paprika
* 1/2 cup soy cheddar cheese, shredded
* 4 slices soy veggie bacon, chopped
* salt & pepper to taste


The Hows:

1) To make the dough: Combine the water, yeast, and oil in a large bowl. Add the flour and salt and stir with a wooden spoon until the dough comes together. Turn dough out onto a floured surface and knead until smooth and elastic, at least 5 minutes. Place dough into a lightly oiled large bowl and cover with a damp cloth. Allow dough one hour to rise, until doubled in bulk. Divide dough in half and place each half in another two lightly oiled bowls; allow dough to rise for 20 minutes.

2) Meanwhile, bring a large pot of water to a boil. Add halved brussels sprouts and cook for 5 to 6 minutes, until slightly tender. Drain and rinse with cold water; set aside.

3) Preheat oven to 425 degrees. Heat olive oil in a large skillet over medium heat. Add onions and cook for two minutes; stir in the smoked paprika, and cook for another 10 minutes until onions have caramelized. Stir in the brussels sprouts and cook for an additional 2 minutes, adding salt and pepper if desired. Remove veggie mix from heat and set aside.

4) Flour a 9-inch round cake pan. Stretch and press dough until it fits the pan; pat to level out the dough. Sprinkle half the cheese over the dough. Spread the brussels sprouts and caramelized onions evenly across the dough; top with remaining cheese and veggie bacon pieces. Bake pizza for 20 minutes, or until crust is golden and cheese has melted. Allow pizza to cool for 5 minutes before slicing and serving.

Serves 2.

1 comment:

Rebecca said...

brussel sprout pizza? wow i've never thought of that! i love brussel sprouts and they would probably taste 10x better as a pizza! i'll try this out and variate it :)!