White Pizza with Brussels Sprouts
- Prep Time 0:25
- Cook Time 0:15
- Estimated Cost $9.50
- 60 Comments
I know, I know. You claim not to like Brussels sprouts. You say they taste bitter and have a mushy texture. Well you know what? You’re wrong. Dead wrong. You just haven’t had them prepared correctly. You’ve eaten them over-boiled without substantial seasoning. Well-prepared pan-roasted Brussels sprouts are sublime—sweetly caramelized on the outside, with a layered, almost-spicy flavor. Try them on this easy-to-love white pizza. You’ll see.
Note: The half-and-half will thicken in the oven, yielding a creamy white base for your pizza—don’t worry if it looks soupy when you put it in the oven.
- flour for rolling and for pan Pantry
- extra virgin olive oil Pantry
- about 8 Brussels sprouts, quartered lengthwise $1.50
- 3 cloves garlic, chopped Pantry
- salt and pepper to taste Pantry
- 1/2 recipe pizza dough $1.50
- 3 tbsp half and half $1.50 for a pint
- 3/4 cup shredded white cheddar cheese $3.50 for 12 oz.
- crushed red chili flakes $1.50 for 1 oz.
Recipe Serves 2-3
- Preheat oven to 475 degrees F.
- Lightly flour a baking sheet or pizza pan.
- Heat 1 tbsp olive oil in a medium frying pan over medium-high heat.
- Add the Brussels sprouts and cook for 3-4 minutes, stirring occasionally, until they begin to brown. Add the garlic and cook for another minute.
- Season with salt and pepper and remove from heat.
- On a lightly-floured surface, roll the dough out into a 12" circle. Transfer to the prepared pan.
- Use a pastry brush to spread about 2 tbsp olive oil over the dough.
- Use the same brush to spread the half-and-half over the oiled dough.
- Top with the cheese and spread the Brussels sprouts-garlic mixture over the cheese. Sprinkle with the chili flakes.
- Bake for 12-15 minutes, or until cheese is bubbly and crust is golden-brown.
- Cut into wedges and serve.