I hear ya, roasted Brussels sprouts pizza sounds pretty strange. I promise you though that I wouldn't be sharing this recipe with you if I weren't 100% totally and completely convinced that this weirdest ever sounding pizza is also the best ever tasting pizza. No lie.
The idea was born when I had heaps of roasted Brussels from another recipe I'll be sharing with you a few weeks from now and some extra pizza dough in my fridge. You know those moments where you think you've crossed the border into temporary insanity, when using your leftovers becomes more important than eating real, normal food? You get it, right?
Oh man, you should have seen the look on my handsome man's face when I told him we were having roasted Brussels sprouts pizza for dinner. Ha! It was a mix of confusion and horror. He actually made me repeat “roasted Brussels sprouts pizza” again to make sure he heard me correct.
The thing is, it totally works. We devoured the pizza in minutes and then talked all night about hosting a pizza party so we can share it with our family.
The roasted Brussels add this deep, rich and almost nutty flavour, and there's this sweetness from the caramelized red onions that just made my head spin. And the blue cheese. Oh, how I love blue cheese. It adds this saltiness and zap of flavour that just kicks ass with the Brussels and onions. And did I mention that it's drizzled with sweet, tangy reduced balsamic? Ya, it totally is. Roasted Brussels sprouts pizza is where it's at.
I've been thinking that we should all get together and make this roasted Brussels sprouts pizza after Thanksgiving to use up all our leftover Thanksgiving Brussels sprouts. And then again after Christmas to use our Christmas leftovers. And then every day between the two holidays we should roast some Brussels and make some pizza together.
Overkill? Maybe a little. But seriously, I think we should do it.
If you make this Blue Cheese and Roasted Brussels Sprouts Pizza make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!Print
Roasted Brussels Sprouts Pizza with blue cheese and caramelized onions is a totally delicious flavor bomb. It's also the best way to use your Thanksgiving or Christmas leftover Brussels!
- ½ pizza dough recipe (see notes)
- 1 lb. Brussels sprouts, cut in half
- 3 teaspoons olive oil, plus more for drizzling on the pizza
- 1 large red onion, thinly sliced
- A pinch of sugar
- ¼ cup freshly grated parmesan cheese
- 1/2 cup Crumbled blue cheese
- Reduced balsamic vinegar and Italian parsley, to garnish
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Lay the Brussels sprouts on the prepared baking sheet, toss them with 1 teaspoon of the olive oil, sprinkle with a pinch of sea salt and roast in the oven for 25-30 minutes. Once the Brussels come out of the oven, increase your oven temp to 500 degrees, or as hot as it can get. If you're using a pizza stone let your oven cool slightly, place the stone in the oven, then turn up the heat.
- While the Brussels are roasting, prepare the caramelized onions. Add the red onion plus 2 teaspoons of the olive oil to a large frying pan over medium-high heat. Let the onions cook until they are soft and brown, then lower the heat to medium-low, sprinkle the pinch of sugar over top, and let the onions caramelize, about 10 minutes more.
To assemble the pizzas:
- Follow the directions for the pizza dough by carefully stretching the dough to form an oval or rough circle. Either place the pizza crust on an upside down baking sheet or on your pizza peel if you're using a pizza stone.
- Drizzle a little olive oil over the top of each pizza then sprinkle on the parmesan cheese and a little sea salt. Divide the caramelized onions between each pizza and top with the roasted Brussels and a little crumbled blue cheese.
- Bake the pizzas, one at a time, in your oven for 10 minutes if you are using a baking sheet, or 7 minutes if you are using a pizza stone. When the pizza comes out of the oven drizzle on some reduced balsamic vinegar and top with some Italian parsley.
This pizza dough recipe is my all-time favourite. It does take 18 hours for the dough to rise, so if you use it do plan accordingly.