Brussels Sprout Pizza With Sausage & Red Onion

I woke up early today and couldn’t fall back asleep, so I got out of bed and made some homemade pizza dough. Because that’s what normal people do, right? I made enough so I could freeze a couple of individual batches to use in the future. I had some Brussels sprouts, red onion, and Italian sausage on hand, so I decided to make a white pizza. I used a mixture of mozzarella, ricotta, and Parmesan cheese… because there’s no such thing as too much cheese. Then I topped it with an egg at the end and BAM! Successful Sunday night dinner for one.

Ingredients-

Pizza Dough:
4 cups all-purpose flour
1 packet instant dry yeast
2 teaspoons kosher salt
1 teaspoon sugar
1 1/2 cups water (110 degrees F)
2 tablespoons olive oil, plus more for bowl

Pizza Toppings:
10 Brussels sprouts, leaves peeled
1/2 red onion, thinly sliced
2 Italian sausages, casings removed
Mozzarella cheese, sliced
1 1/2 cup ricotta cheese
Parmesan cheese, for topping
Red pepper flakes, to taste
Salt and pepper, to taste
1-2 eggs

If you’re in a pinch and don’t have the time to make your own dough, Whole Foods and Trader Joe’s sell some pre-made dough that I like. You can also stop into your local pizza shop and they’ll usually sell you a ball of dough for a dollar or two!

To make your own dough, start by placing the flour, sugar, salt, and yeast into the bowl of your standing mixer. Start mixing on the lowest speed, and gradually add in the warm water and 2 tablespoons olive oil. Let mix until the dough comes together into a ball. If it is looking too sticky, you can sprinkle in more flour. Alternatively, if it is looking too dry and flaky you can add a tablespoon of water. Turn the dough out onto a floured surface and knead with your hands a little to smooth it out, then form it into a ball and place it in a large lightly oiled bowl. Cover with saran wrap and let sir for 1 hour, allowing it to double in size. For me, this dough will usually make about 4 pizzas. I kept one out to use, and individually wrapped the others in saran wrap and placed them in a freezer-safe bag in the freezer to use a different day.

Preheat oven to 500 degrees. If you’re using a pizza stone, place it in the oven now. If you’re planning to use a baking sheet, simply cover it with parchment paper. Sauté the sausage in a little olive oil until browned, then set aside. Pour out most of the oil, then cook your onions in the same pan. Also set that aside. Lastly, quickly toss the Brussels sprouts in a little olive oil.

Roll out your dough on a floured surface. For me, I have a tough time getting my pizza onto the pizza stone after i’ve added all the topping, so what I like to do is remove the stone from the oven and quickly add the dough – but be careful because that little sucker is HOT. Moving fast, add the mozzarella slices, dollops of ricotta, crumbled sausage, red onion, and a small drizzle of olive oil. Place in oven and cook for 8-10 mins, or until it’s about 75% cooked. Remove from the oven and add the Brussels sprouts, then put back in the oven for another 7-10 minutes, or until the Brussels have crisped a little, the cheese is bubbling, and the crust/bottom of the pizza is golden brown.

Remove from oven and place on a cutting board to cool for a minute. While it’s cooling cook up 1-2 sunny-side up eggs and place them on top of the pizza, then break the yolks to let them run. Top with fresh grated Parmesan cheese, black pepper, and red pepper flakes. Enjoy!

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Brussels Sprout & Leek Cast Iron Pizza

Guys. Making a pizza in a cast iron skillet is amazing. I’ve never done it before and absolutely loved it. And the best part is that the whole thing takes about 3-4 minutes to cook! Normally I like a thin pizza, but there’s something about this pillowly crust that is heavenly. I didn’t even make it to the table, or to a chair for that matter, I ate half of it just standing in my kitchen like a PRO!

Ingredients:
Pizza dough (you only need half)
1 cup Brussels sprouts, trimmed and washed
1/2 leek, trimmed and washed
2 small garlic cloves, chopped
Smoked mozzarella, sliced
Soppressata, thinly sliced
All-purpose
Olive oil
Salt and pepper, to taste
Honey, for topping (optional)

I purchased my dough from Whole Foods, as I was feeling lazy, but you can make your own if you like! I simply cut the ball in half and froze the other half for future pizza making.

To start, saute the garlic, leeks, and Brussels sprouts in a little olive oil until the greens have softened a bit. Salt and pepper to taste then set aside. Next, heat the cast iron pan on your stovetop over medium heat for 10 minutes.

Get your broiler going in the oven. Roll your dough out on a floured surface, making it about the size of your skillet. Have your toppings ready and on stand by, because once you place that dough in the skillet you need to add those toppings fast! Gently place your dough into the hot pan. It might not come out perfect, but that is OK. Top with the mozzarella, veggie mixture, and soppressata. Turn off the burner, and place the pan directly into the oven underneath the broiler. Cook for about 3-4 minutes, rotating the pan occasionally, until the crust is bubbling and has a nice golden color with few burnt bits. Remove from oven and let cool slightly before eating.

Serve with some fresh grated Parmesan cheese, and a drizzle of honey! I used Mikes Hot Honey which I LOVE and totally recommend. You could probably make your own version by mixing in some cayenne pepper with your regular honey if you like. ENJOY!

Brussels Sprout & Kale Caesar Salad

I love Caesar salad, so when I got Brussels sprouts and kale in my CSA this week, I thought I would try it as an alternative to the usual romaine lettuce used for this salad. Homemade Caesar dressing is so easy to make, and so much tastier then that fake creamy dressing so many restaurants use. Normally you add an egg to the dressing, but I didn’t because I planned on topping my salad with a soft boiled egg. Plus I don’t think you sacrifice any flavor when omitting the egg in the dressing anyway. Next time I might add some crispy pancetta, or maybe some fried capers in addition to the croutons I made!

Ingredients:
2 cups brussels sprouts, trimmed and leaves peeled
1 cup laminate kale, shredded
Freshly grated Parmesan cheese
1 egg, soft boiled
French bread, cut into crouton size pieces
Olive Oil
Salt and pepper, to taste

Caesar Dressing:
2 tablespoons lemon juice
2 oil-packed anchovies
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan (plus more as needed)
Salt and pepper, to taste

Preheat oven to 350 degrees. Toss the croutons with olive oil, salt and black pepper. Bake for 15 mins or until crispy. Set aside to cool.

In a mortar and pestle, mix together the anchovy, garlic, and a pinch of salt. Add in the lemon juice and mustard and mix well. Very slowly whisk in the olive oil until it thickens a bit, then stir in the grated Parmesan cheese and pepper. Add more lemon juice and/or salt if needed.

For the egg, boil a small pot of water and gently add your egg. Cook them for 7 minutes, then remove immediately and place in a bowl of ice water. This will help stop the cooking process and will leave you with the perfect semi-runny egg!

I decided to quickly blanch my greens to help soften them just a tiny bit. Add the greens to a pot of boiling water for about 15 seconds, then remove and place in a bowl of ice water. Again, this will stop the cooking process. Put the greens through a salad spinner to dry (or pat lightly with a paper towel) then place in a large bowl. Alternatively you can skip this process and just keep the greens raw if you prefer.

Toss well with the Caesar dressing, then sprinkle with Parmesan cheese and top with the croutons and soft boiled egg. Enjoy!