Roasted Brussels Sprout and Red Cabbage Pizza

This pizza is well-balanced and easy to prepare. The slightly bitter cabbage flavor of the brussels sprouts is perfectly complemented by the slight sweetness of the honey and red cabbage, nuttiness of the walnuts, and brightness of the lemon zest. There's a lot going on with each bite, which means there's a lot to like about this pizza.

Recipe from Oh My Veggies.

-1/2 pound brussels sprouts
-1/2 tablespoon olive oil
-1 tablespoon honey
-1/8 teaspoon garlic powder
-Dash of salt and cayenne pepper
-1 pizza dough
-Sprinkle of flour and cornmeal
-1/2 tablespoon olive oil
-1 1/4 cups mozzarella cheese
-3/4 cup shredded red cabbage
-1/4 cup chopped toasted walnuts
-Zest of 1 lemon
Preheat the oven to 400 degrees. Wash, clean and halve the brussels sprouts, then toss with olive oil, honey, garlic powder, salt and cayenne pepper. Add to a foil-lined baking sheet and roast for 15-20 minutes, stirring halfway. Remove from the oven, and set the temperature to 425 degrees, or the recommended temperature for your prepared pizza dough.

While the brussels sprouts roast, shred the red cabbage, toast the chopped walnuts, and zest the lemon, and set aside. Sprinkle a sheet of parchment paper with flour and cornmeal, then stretch out and place the dough. Brush the dough with olive oil, and distribute 1 cup of the cheese. Add brussels sprouts, walnuts, red cabbage, half the lemon zest, and the rest of the cheese. Bake on a hot pizza stone or baking sheet for about 12 minutes, sprinkle with the remaining lemon zest, and serve.


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