Loaded with shaved Brussels sprouts, fresh herbs, fig jam, fontina cheese, prosciutto and pomegranate arils, this charred Brussels sprouts pizza is the perfect winter pizza.
I’m always on the lookout for new and unique pizzas. When you have pizza every Friday night, you get to the point where you want to mix it up. Don’t get me wrong, I love me some pepperoni pizza but I really do enjoy being creative with different toppings for our Pizza Fridays. When looking through our recipes recently, I realized I didn’t have a great “winter pizza,” something that really highlights the flavors of winter.
The first vegetables to come to mind were squash and Brussels sprouts. As I already had a few squash pizzas, I wanted to make one that highlighted Brussels sprouts. And then I thought about pomegranates, which would be a perfect complement for the pizza. Plus it makes the pizza red and green for Christmas! I was actually inspired by two different recipes from Half Baked Harvest and decided to combine the best of both. So if you’re like us and love some pizza but looking to get a little creative this winter, look no further than this charred Brussels sprouts pizza.
What Ingredients are in Charred Brussels Sprouts Pizza?
- Dry active yeast
- All-purpose flour
- Olive oil
- Salt
- Brussels sprouts
- Salt and black pepper
- Herb poultry blend (thyme, sage, rosemary)
- Garlic
- Fig or apple butter
- Fontina cheese
- Prosciutto
- Parmesan cheese
- Butter
- Garlic powder
- Cornmeal
- Pomegranate seeds
Do I Have to Slice Brussels Sprouts?
I highly recommend it. There are three ways to thinly slice them. You can do it with a knife, which takes the longest. You can use a mandolin, which to me is the most dangerous. Or you can throw in a food processor which takes about 30 seconds. I obviously use the food processor!
Other Pizza Recipes:
Loaded with shaved Brussels sprouts, fresh herbs, fig jam, fontina cheese, prosciutto and pomegranate arils, this charred Brussels sprouts pizza is the perfect winter pizza.
- 1 1/2 tsp dry active yeast
- 1/2 cup warm water
- 1 1/2 cups all-purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
- 2 tbsp olive oil
- 1/2 lb Brussels sprouts, sliced thin
- salt and pepper to taste
- 1/4 cup herb poultry blend, chopped (or fresh thyme and sage)
- 2 garlic cloves, minced
- 2 tbsp fig or apple butter
- 8 oz fontina cheese, shredded
- 2 oz prosciutto, julienned
- 1/4 cup Parmesan cheese, shredded
- 2 tbsp butter
- 8 sage leaves, chopped
- garlic powder
- Sprinkle of cornmeal
- 1/4 cup pomegranate arils
In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperate to be between 105F and 110F to activate the yeast)
Add flour, salt and olive oil and mix on medium speed with the dough hook attachment for about 8 minutes. You might need to add more dough, depending on consistency. The dough should bounce back when pressed and not stick to the sides of the bowl. You can also knead with your hands on a floured surface until dough comes together.
Rub the same bowl with a little bit of olive oil and place dough in bowl, turning to coat it. Cover with saran wrap and a towel in a warm place, allowing it to rise for at least 45 min or until the dough doubles in size. (I always just place on top of oven as I'm heating it up at same time) Use when ready to bake your pizza!
Preheat oven to 450F. Heat medium skillet over medium-high heat and add the olive oil. Once hot, add the Brussels sprouts, salt and pepper. Let sit for one minute and then stir, cooking for another 5. Add fresh herbs and garlic and cook for 1 minute. Remove from heat.
Lay out a piece of parchment paper on top of pizza peel. Sprinkle with cornmeal. Roll out the pizza dough on top of the parchment paper to your desired shape and thickness. You can use your hands to gently tug, pull and push the dough to how you want it to look as well. (Roller pin is better!)
Add the fig butter evenly over the dough, leaving the edges untouched. Add the shaved Brussels sprouts. Top with fontina, Parmesan and prosciutto. Brush the crust with olive oil and sprinkle with garlic powder.
Transfer pizza to pizza stone with parchment paper still underneath and bake for 15-20 minutes or until top is bubbly and bottom is golden brown. (The parchment paper makes it easy to be able to slide pizza dough off of peel, which I had much trouble with before discovering this trick)
While pizza is baking, melt the butter in a skillet set over medium heat. Once the butter is melted is slightly browned, add the sage and allow the butter to brown more and the sage to fry, about 30 seconds. Remove sage and put on paper towel. Keep the browned butter warm. Remove pizza from oven and top with fried sage, browned butter and pomegranate arils.
Never had Brussels sprouts on pizza!
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