Roasted Brussels Sprout and Red Cabbage Pizza
Honey-roasted Brussels
sprouts, shredded red cabbage and toasted walnuts make the perfect toppings for
this fall-inspired pizza.
§ Prep Time: 20 minutes
§ Cook Time: 25 minutes
§ Total Time: 45 minutes
§ Yield: 4 to 6 servings
Ingredients
For the roasted Brussels sprouts:
§ 1/2
pound Brussels sprouts, trimmed and halved lengthwise
§ 1
tablespoon olive oil
§ 1
tablespoon honey
§ 1
clove garlic, minced
§ 1/4
teaspoon salt
§ Pinch
of red pepper flakes, or more to taste
For the pizza:
§ 1
pound refrigerated pizza dough
-.25in;">
§ Cornmeal
(for dusting)
Instructions
Roast the Brussels sprouts:
Make the pizza:
§ 1
tablespoon olive oil
§ 1
1/4 cups shredded mozzarella cheese, divided
§ 3/4
cup shredded red cabbage
§ 1/4
cup chopped toasted walnuts
§ Zest
of 1 lemon, for garnish
Instructions
Roast the Brussels sprouts:
1.
Preheat the oven to 400ºF.
2.
Add the Brussels sprouts to a rimmed baking sheet. Drizzle with
the olive oil, honey, garlic, salt and red pepper flakes. Toss to combine. Bake
for about 12 to 15 minutes, stirring once halfway through, until tender. Set
aside to cool slightly.
Make the pizza:
1.
Increase the oven temperature to 500ºF. If you have a pizza stone,
place it (carefully!) in the oven to heat up.
2.
Meanwhile, on a well-floured surface, roll out and shape the
pizza dough and then transfer it to a piece of parchment that has been lightly
dusted with cornmeal. Brush the dough with the olive oil. Top with 1 cup of the
mozzarella. Next, add the cabbage, walnuts, roasted Brussels sprouts and
finally the remaining 1/4 cup of the mozzarella cheese.
3.
Transfer to the oven (put the parchment paper with the pizza
directly on the hot pizza stone; if you don’t have a pizza stone, set the
parchment on a large baking sheet instead). Bake the pizza until the crust is
golden brown, 10-13 minutes. Sprinkle with the lemon zest and cut into slices,
then serve.
Source https://ohmyveggies.com
0 Response to "Roasted Brussels Sprout and Red Cabbage Pizza"
Post a Comment