Napa Farmhouse 1885™: Roasted Brussels Sprouts & Pesto Pizza

Tuesday, November 3, 2015

Roasted Brussels Sprouts & Pesto Pizza

Brussels Sprouts or Brussel Sprouts? Which is correct? Actually, Brussels is the answer. According to Grammarist:

Brussels sprouts—the variety of cabbage with a stout stem and a budlike head of tightly folded leaves—are named after the city of Brussels. The modern version of the plant was originally grown primarily in the area of Northern Europe now known as Belgium, of which Brussels is the capital. In the name of the cabbage, Brussels is usually capitalized like the name of the city, though some publications don’t capitalize it.

However you pronounce it, Brussels sprouts are delicious and one of my favorite vegetables. (I just learned that you are supposed to capitalize Brussels...who knew?) One of the best ways to prepare is roasting. It sweetens and caramelizes the sprouts. And adding pesto, sweet onion, and cheese? Heaven! This pizza recipe demonstrates the deliciousness of this fact. Enjoy.

Roasted Brussels Sprouts & Pesto Pizza

(makes one large pizza)

1/2 lb Brussels sprouts, trimmed and cut in half (quartered if very large)

extra virgin olive oil

1 cup basil pesto, purchased or try this recipe
3 oz mozzarella cheese, thinly sliced
1 sweet white onion, chopped

1/2 cup Parmigiano-Reggiano, shredded and divided

1 teaspoon dried red pepper flakes

sea salt

black pepper

prepared pizza crust (recipe below) or best quality purchased dough

Preheat oven to 400 degrees. Spread Brussels sprouts in the bottom of a parchment-lined rimmed baking sheet. Drizzle 2 tablespoons olive oil over sprouts and sprinkle with a pinch each of salt and pepper. Roast in preheated oven for approximately 25 minutes or until the sprouts are very tender and beginning to caramelize. Taste and adjust seasonings if needed. Set aside

Preheat oven to 500 degrees. Using a pastry brush, cover the bottom of pizza crust with 2 tablespoons olive oil including the "naked" crust edges. Sprinkle 3 tablespoons Parmigiano-Reggiano cheese over oil. Bake in preheated oven for 10-15 minutes, or until light golden brown.

Remove from oven and spread the pesto over the crust. Place the mozzarella over the pesto and scatter the Brussels sprouts including any oil from the pan, the onion, the remaining Parmigiano and the pepper flakes over top. Add back to the oven and bake an additional 7-10 minutes or until cheese is bubbling and crust is deep golden brown.

Remove from oven, cut into serving pieces and serve immediately.

Extra Virgin Olive Oil Pizza Crust

1 package active dry yeast
1 cup warm water
pinch sea salt
3 tbsp extra virgin olive oil
1 tbsp honey
1 1/2 cups unbleached white flour
1 cup white whole wheat flour

Add the water to the bowl of an upright mixer and sprinkle yeast over the top. Using the paddle attachment, mix until yeast has dissolved. Add salt, olive oil, and honey and mix to combine. Add the white flour and process just until incorporated. Add the whole wheat flour and process until incorporated. Process an additional minute until the dough has formed into a ball. Do not over mix. Remove the dough from bowl, form into a smooth ball and place in an oiled bowl. Turn the dough a few times to ensure it is totally covered in oil, cover the bowl with Saran wrap and place in a warm area. Allow to rise until doubled in size, 40 minutes to 1 hour.

Remove the dough from bowl and place on a lightly floured surface. Use a rolling pin to roll out dough in a free form circle. The dough should be about 1/2 inch thick. Place on pizza stone or baking sheet that has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to the pan.)

Set aside until needed.