Roasted Brussels Sprouts Pizza with blue cheese and caramelized onions is totally delicious. 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.