Recipe Monday! Roasted Brussel Sprouts and Goat Cheese Pizza

Another week has passed.  Which means it’s, once again, time for a recipe!  Lately, I’ve been craving pizza.  There’s something about pizza that just seems so “cheat meal” to me…which is probably what makes me crave it all the more.  Saturday evening, I finally made my favorite pizza, a roasted brussel sprouts with goat cheese pizza.  Now…don’t knock it until you try it, because I’m sure it probably sounds weird to some of you.  Brussel sprouts on a pizza, you ask?  Yeah…it’s amazing.  I had a version of this pizza a few years ago, from a gourmet pizza place I visited with a friend.  This pizza place has an Italian wood burning stove where they cook their pizzas, and the crust comes out crisp, and slightly burnt in places, and absolutely PERFECT!  Sadly, I can’t recreate the crust because my oven just doesn’t do the whole “wood burning” bit…but hey…maybe one day I can build a wood burning stove in my backyard for summer pizza parties!  Wouldn’t that be nice?

But yes…back to the pizza.  I’ll admit, I went lazy with this one.  I bought the Pillsbury “in a can” dough and just rolled it out.  It’s not the best, it’s not the worst, but when I’m tired and don’t want to make my own dough, it’ll work.  So…I’ll leave the crust up to you guys.  This pizza is a bit more in-depth than your normal, run of the mill toss some pepperoni on it, pizza.

The very first thing you do, because it takes the longest, is prep the brussel spouts and put them in the oven to roast!  Cut off the nubby ends that look all dirty and peel off the first layer or so of “leaves” from the sprout.  Rinse them off and give them a quick pat dry.  Then put them on a baking sheets with some olive oil, salt, and pepper, then roast those bad boys in the oven for 35 minutes or so at 400 degrees F.  (You’ll thank me later).

The second thing you do, because it takes nearly as long as the brussel sprouts, is caramelize some onions.  Take a sweet onion, slice it up, toss it in a skillet with some butter and olive oil, and cook them over a low heat.  Seriously…LOW HEAT, folks.  Don’t screw this up now!  If you crank up the heat to cook them faster, they’ll only burn and be gross.  Low and slow is the way to go on this one.  Give them a stir every once in a while, and by the time your brussel sprouts are finished, your onions will be too.  You’re looking for a nice caramel color on the onions (hence, caramelized onions).  It’ll bring out the natural sugars in the onions and make them taste sweet and delicious.

The next thing is the sauce.  The pizza starts with a Mornay sauce…which is this delicious white, cheesy sauce that resembles alfredo.  I use a recipe from Food Network, and it’s always turned out delicious.  It’s thick and hearty, so if you’re only making one pizza, you can surely cut his recipe in half (because it makes a lot).  If you find that you’re in love with it…make the entire batch, and save half for pasta alfredo the next time!  See!!  See how good I am to all of you…I give you TWO meals!  It doesn’t take too long to make, and you can leave it on a cool burner once you’re finished with it, because it’ll rewarm in the oven when your pizza cooks.

Now…I told you guys this pizza was a labor of love.  My last component (aside from the cheese) is sliced potatoes.  I love potatoes on my pizza.  They’re hearty and add a bit more fill to what would normally be a veggie pizza (albeit, not your normal veggies, but still).  So…if you’re down for this bit, take a russet potato, give it a peel, and then thinly slice it up.  Next, cook the slices in some boiling water for around 5 minutes…just to soften them up a bit.  You don’t want them mushy, more with a slight bite.  They’ll finish cooking in the oven.

At last, you’re ready to assemble!  Take your pizza crust, and top it with your sauce.  Then, place your potatoes down in a single layer, making sure to cover the pizza with their starchy deliciousness.  After that, top with the caramelized onions and brussel sprouts.  At this point, the world is your oyster.  Add cheese, and go nuts!  I always add goat cheese crumbles to this pizza…I absolutely love the salty kick of goat cheese.  But, for some additional melty goodness that holds it all together, I also use a mozzarella cheese blend.  But pretty much, do whatever you feel comfortable with.  Some people hate goat cheese…if that’s you, you can use a nice feta as a replacement, or just leave it off altogether.  It’ll still be good with just mozzarella, I promise.

And there you have it, my gourmet Brussel Sprout and Goat Cheese pizza!  I really hope you give it a try and enjoy it!  It’s a personal favorite of mine, and I love to share it with others.

Much love,
K.

 

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