Brussels sprouts pizza with balsamic caramelized onions and three cheeses, baked to crispy perfection? Are you kidding me? Your mouth will.not.believe. you are feeding it something so outstanding!
The Man absolutely loves pizza. He could eat it every damn day. Me? I like to think of it as a palette upon which an artist can dabble, drizzle, sprinkle, and layer whatever she desires in order to complete her canvas. Yeah, I know that sounds like a bunch of poetic bollocks. Sorry (not sorry).
This pizza is layer upon layer of deliciousness: balsamic caramelized onions, shredded mozzarella, Brussels, and grated Parmesan.
Then a layer of feta and a sprinkle of red pepper flakes! Whaaaat?
So this recipe is a compromise; it’s an opportunity for pizza-lovers and wannabe vegetarians to meet in harmony. Golden naan + roasted Brussels + lots of cheeeeeese.
This pizza pairs well with a good Prosecco.
P.S. The Man also said this would also be delicious with crispy pancetta. He’s probably right.
I’d love to hear from you if you make this pizza! Leave comments and tag #nakedepicurean on Instagram so we can celebrate together. Cheers!
- ½ pound Brussels sprouts, bottoms trimmed
- 2 tablespoons olive oil, divided
- 1 large red onion, thinly sliced into rings
- 1 tablespoon of red pepper flakes, divided
- ½ cup balsamic vinegar
- 1½ cups grated low-moisture part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 teaspoons olive oil
- 1 package of Stonefire naan (includes 2)
- ½ cup crumbled feta cheese
- Preheat oven to 425 degrees F. (If you have a pizza stone, place it on the middle rack of the oven.)
- Cut Brussels sprouts in half lengthwise and then thinly slice horizontally. Drizzle with 1 tablespoon olive oil and toss well, making sure all sprouts are coated. Toss with a sprinkle of salt and pepper and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, half the red pepper flakes and a dash of salt. Toss to combine. Lower heat to med-low. Cover and cook for 8-10 minutes, stirring occasionally, until the onions are tender. Add the balsamic vinegar and stir to combine. Return heat to medium. Continue cooking, uncovered, for a few more minutes until the balsamic vinegar has reduced by half with the thickness of a syrup. Remove from heat and set aside to cool.
- Top both naan with an even layer of red onions, then sprinkle with S&P and a layer of mozzarella. Spread the Brussels on top, then finish with a sprinkling of Parmesan cheese.
- Place naan on a baking sheet. Bake until the cheese is bubbly and the Brussels sprouts are crispy on the edges, about 10 to 14 minutes. Sprinkle with feta and more red pepper flakes. Give a tour of the pepper grinder across the pizza.
- Slice and serve.