The other day, we got the urge to make pizza, but we hadn’t any idea what toppings we wanted to go with. A quick perusal of the fridge revealed that we had some leftover Gouda from our Lobster (Mushroom) Mac and Cheese…and then we saw Brussels Sprouts, and our fate was determined.
So, we shaved and sautéed our sprouts, sliced our gouda to mix with some mozzarella, whipped up a batch of dough, and made some tomato sauce, and off we went! We will definitely be making this one again…perhaps with some bacon added in next time.
Time: 35 Minutes (+ any time to make your dough)
- Pizza Crust or Dough. Try Making Your Own if you’re feeling frisky and have the time!
- Tomato Sauce. We made ours from scratch with:
- Canned Tomatoes
- Raw Spinach
- Garlic Powder
- Dried Oregano
- Dried Basil
- A Tablespoon of White Sugar
- Brussels Sprouts
- Optional: Bacon
- Prep your dough and sauce if making.
- To make our sauce, pour all of your sauce ingredients except for the sugar into your food processor, and puree.
- Pour your puree into a saucepan, add sugar, and simmer until it thickens and darkens (about 20 minutes)
- Place your pizza stone in the oven, and begin preheating to 425 degrees F.
- Hold each Brussels Sprout by the base, and start at the top as you slice into ribbons to shred. Then, heat a pan with some butter, and sauté your sprouts until they begin to caramelize. **If using bacon, cook it in the pan a little before adding your sprouts**
- As your sprouts cook, dice your gouda.
- When your sprouts are ready, lay a little parchment paper on your counter, and arrange your dough…we rolled ours with a rolling pin.
- Spread your sauce atop your dough, and then add your cooked sprouts and cheese.
- Remove your hot pizza stone from the oven, and slide your pizza on its parchment paper onto your stone.
- Bake for 15-20 minutes until your cheese melts, and your crust gets to your desired level of crispness.
- Plate, devour, and enjoy!