Wednesday, January 5, 2011

Roasted Brussels Sprout Pizzas that I dare you not to LOVE!



One night when I was a little girl my Mom made brussels sprouts for dinner.

I was told I wasn't to leave the table until "all those cabbages are gone."

So there I sat...at that table for hours.  I colored... I read... I mastered the Rubik's Cube... but I refused to eat those sprouts!



It wasn't until my parents threatened "no dessert for a month" that I plugged my nose, closed my eyes and ate those brussels sprouts down ~ without even taking a breath!

Ten minutes later (in an I TOLD YOU SO ironic twist of fate) I was sick as a dog!

We never had brussels sprouts again.



Until now.

Right before eating I drizzled just a tiny touch of that aforementioned White Truffle Oil over the top and... well... I'm not bragging BUT these are worthy a spot on the menu at ANY upscale restaurant - they are THAT GOOD!

HERE ARE THE STEPS AND SOME PHOTOS:
*These might look like they're a bit overcooked but the photos don't do them justice! Just keep an eye on them when baking. Take off the outside "charred/crisp" layer of sprout if you would like... 

Preheat oven to 425.  Rinse, trim and cut brussels sprouts in half.

Toss brussels sprouts, pearl onions (you could use regular onion or shallot peeled and quartered) and garlic cloves in olive oil, salt and pepper. Place in roasting pan cut side down and roast for 10 minutes.

Here they are out of the oven. Caramelized, soft yet crunchy with super concentrated flavor!



Store bought Pizza Dough - not gonna lie. Floured and ready to be separated and rolled.



Separate into seven sections then roll into mini circles (about 6 inches in diameter.)



Parcook the pizza dough rounds in a 425 degree oven for 5-6 minutes. Remove from oven.

Take some of the roasted garlic cloves and smash them with a spoon over top of the parcooked dough.

Then top the dough rounds in this order: grated Parmesan Cheese, shredded mozzarella, roasted Brussels sprouts, onions, a bit more cheese and touch of lemon zest. Drizzle with Olive Oil.



Cook in a 425 degree oven until cheese melts - about 5 minutes.

Enjoy hot, warm or at room temperature. If you have it...a tiny touch of truffle oil on top is superb, but they're amazingly delicious on their own! ENJOY!

16 comments:

Mary said...

I never would have thought of using the sprouts in this fashion, but it obviously worked. Your mini pizzas look better than delicious. Have a great day. Blessings...Mary

Jennifurla said...

I am on a brussels sprout kick, and have some left over from my adventures. Lovely idea for sure.

Gabrielle (the sister) said...

I would never dream of this on my own but I can't wait for you to make one for me : )

Katerina said...

I had the same experience with bean sprouts at school. I reached 30 to start eating them again lol. I love Brussels sprouts and I sure love pizza to death. I will try the combination is very innovative.

Chow and Chatter said...

oh la la love this pizza very creative

Ilina said...

Roasted brussels sprouts are one of my favorite things. I'm definitely making this. Thanks for the great idea to mix things up a bit.

Anonymous said...

I'd like to say "Now I've seen it all" but I'm sure I haven't. What an interesting, and I'm sure delicious, idea.

Nuts about food said...

That is a great way to get kids to eat brussel sprouts. You however had got me long before the pizza, at the caramelized onion, garlic, brussel sprout stage. What a great idea!!

Rich said...

That's greatness! I didn't like brussels sprouts until my late 20's because of a similar incident ... but yes, these that you've got here are something else, indeed - and on a pizza, no less! Brilliant.

My Carolina Kitchen said...

My husband will eat most anything but brussels sprouts and eggplant. However, he loves truffle oil so maybe I could convince him to try your recipe. Terrific idea to use the truffle oil.
Sam

laurie said...

It looks amazing! My daughter would love this recipe. Next time she comes to visit I'll have to make it for her.

michelangelo in the kitchen said...

This is the best pizza idea yet! I have all the ingredients and ready to make these delicious mini pizzas pronto!!!! Thanks for making such a delightful treat!

Velva said...

Brussels sprouts are a love em or hate em vegetable. I love them! I think showcasing roasted (little cabbages) brussels sprouts on pizza dough, clever. Delicious!

Velva

Cathy said...

Love the idea of this, I LOVE BRUSSEL SPROUTS. hot, better cold. I always over cook them!! I usually do a pan full so I can eat them during the day.
I will be trying this recipe this week, Many thank for sharing it.
Cath x

Simply Life said...

wow, this is so creative and looks absolutely delicious!

Val said...

This looks simply divine.