Shredded Brussel Sprout Pizza
My hubby is a huge pizza fan and usually goes for the traditional, New York-style Tomato and Cheese pizza with a layer of oil dripping off of the sides. Ummm...sometimes this works for me but I'm a more non-traditional pizza gal that likes a higher caliber of cheese and some fresh veggies on top like brussel sprouts, mushrooms, maybe some sun-dried tomatoes all up in here! It might be what's for dinner tonight. Served up next to a dinner salad and you are all set to go!
Serves: 4 - 6
prep time 15 minutes
Cook time 15 minutes
total time 30 minutes
Cannabis Infusion Options:
prep time 15 minutes
Cook time 15 minutes
total time 30 minutes
Cannabis Infusion Options:
- Canna-oil drizzled over your baked pizza would be a simple and easy way to infuse this recipe.
- Using canna-honey
- Using your canna-balsamic vinegar
The Stuff You'll Need:
- 1/2 pound pizza dough, at room temperature
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 small shallot, thinly sliced
- 2 cloves garlic, grated
- 1 tablespoon fresh thyme leaves
- crushed red pepper flakes
- kosher salt and black pepper
- 1 1/2 cups shredded brussels sprouts
- 1/2 cup grated manchego or parmesan cheese
- 1 1/2 cups shredded fontina or Havarti cheese
Pay Attention to the Directions:
Preheat the oven to 450° F. Grease a large baking sheet with olive oil.
In a small bowl, combine 1 tablespoon olive oil, the honey, balsamic vinegar, shallot, garlic, thyme, and a pinch each of red pepper flakes, salt, and pepper.
In a separate bowl, toss together the remaining 1 tablespoon olive oil, the brussels sprouts, parmesan, and a pinch of salt and pepper.
On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.
Spread the dough with the olive oil/balsamic herb mix. Add the Havarti cheese, then layer the brussels sprouts over the cheese. Bake for 10-15 minutes or until the crust is golden and the cheese has melted.
Recipe Notes:
Adding sundried tomatoes, mushrooms, or any other veggies that sound appealing is always welcome and encouraged. Big dollops of mozzarella cheese can adorn the top as well as drizzling balsamic vinegar over the top. The skies the limit when it comes to creating pizza flavors and adding unique toppings. Be creative!
Preheat the oven to 450° F. Grease a large baking sheet with olive oil.
In a small bowl, combine 1 tablespoon olive oil, the honey, balsamic vinegar, shallot, garlic, thyme, and a pinch each of red pepper flakes, salt, and pepper.
In a separate bowl, toss together the remaining 1 tablespoon olive oil, the brussels sprouts, parmesan, and a pinch of salt and pepper.
On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.
Spread the dough with the olive oil/balsamic herb mix. Add the Havarti cheese, then layer the brussels sprouts over the cheese. Bake for 10-15 minutes or until the crust is golden and the cheese has melted.
Recipe Notes:
Adding sundried tomatoes, mushrooms, or any other veggies that sound appealing is always welcome and encouraged. Big dollops of mozzarella cheese can adorn the top as well as drizzling balsamic vinegar over the top. The skies the limit when it comes to creating pizza flavors and adding unique toppings. Be creative!
