Roasted Brussel Sprout & Balsamic-Glazed Onion Pizza

Roasted Brussel Sprout & Balsamic-Glazed Onion Pizza

I love making homemade pizza. It is infinitely better than “fast food” pizza from one of the big chains. And it affords me the chance to not only spend some quality time in the kitchen (or outside with the grill) and even experiment with different topping combinations. Well this past Sunday night — quasi-officially known as “Pizza Night” at our house — I was inspired to attempt a new kind of pizza. I had a few brussel sprouts on hand from earlier in the week, and decided to try a bold and flavorful combination of roasted brussel sprouts and onions in a balsamic vinegar reduction. I had no idea how it would turn out, but in the end, I was pleasantly surprised with the result. It was a bold pizza to be sure, but was also delightfully flavorful. And even though I’m no newbie to pizza, I decided that this exploration of a new combo of toppings warranted an entry into my 50 in 15 Challenge.

Note: I’m not going to go into detail about the exact ingredients, amounts, and ways to prepare the dough and pizza. Rather, I’ll leave that part up to you, as it depends on what type of dough you like to use, how big your pizza will be, how many pizzas you’ll be making, etc.

The Dough

I used the Pizza Americana dough recipe from my go-to pizza book, American Pie: My Search for the Perfect Pizza by Peter Reinhart. It’s a great all-purpose dough recipe that works perfectly for me when making pizzas in my oven.

The Toppings

When I make roasted brussel sprouts, I like to do a combination of steaming and roasting. First, I steam them for about 5-7 minutes, until they began to soften. Then I transfer them either to a small saucepan on the stove or a baking sheet for the oven, depending on how many I’m making. Either way, I toss the just-steamed brussel sprouts in olive oil, then season with salt. They roast over medium heat (on the stove) or at 400° F (in the oven) for 20-25 minutes, or until they begin to brown and get a bit crispy. I tend to need to add extra oil or even a bit of water to prevent them from sticking to the pan/sheet and to reduce smoking. Once the brussel sprouts are done cooking, I slice them into smaller pieces.

For the onions, I simply cut up part of an onion into fairly large pieces, and cook them over medium-low heat for 7-10 minutes in a sauté pan with a drizzle of olive oil, a sprinkle of salt, and a couple tablespoons of balsamic vinegar.

The Preparation

When assembling the pizza, I actually chose to not use a sauce at all for a base, as is “normal” for pizza. Rather, I used the balsamic-glazed onions as the base, then topped with the slices of roasted brussel sprouts. I added a small amount of shredded mozzarella cheese to the top of the brussel sprouts, and finished it off with a sprinkle of fresh shaved Parmesan cheese.

The Result

As I mentioned above, I was pleasantly surprised with the result. It was a bold pizza to be sure, but was also delightfully flavorful. If you enjoy making homemade pizza and are in the mood for a bold adventure, I’d recommend you give this a shot. I think you’ll be pleased with the result.

Bon Appetit!

 

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