Thursday, January 27, 2011
Brussels Sprouts Pizza
So last night I promised my husband some sort of romanesque pizza for dinner. Something with lots of artichokes and parmesan cheese. About 30 minutes away from dinner I realized we didn't have any artichokes and quickly started to panic.
Much like the time I made potato pizza, I began scrutinizing each and every vegetable in my house as a potential pizza topping. When I laid my eyes on a bag of brussels sprouts I immediately dismissed the idea as crazy, "There's no way brussels sprouts are going to work on a pizza, don't kid yourself."
But then oddly enough, something in my brain began rationalizing how this could indeed work. "Brussels sprouts taste good with cheese and bacon...maybe if they're sliced really thin...maybe if I just don't say anything about it my husband won't notice..."
Well the last part is definitely not true. He did notice. But like a polite husband who is grateful for a meal on the table when he arrives home from work, he didn't say a word.
And lucky for both of us, he didn't need to. This pizza was great.
The following measurements are fairly approximate:
1/2 a ball of pizza dough
100g of soft goat cheese
juice of one lemon
couple big glugs of olive oil (close to 1/4 cup)
1 clove of garlic, minced
1/2-1 small shallot, thinly sliced
4 strips of bacon, cooked and chopped
1 cup of brussels sprouts, trimmed and thinly sliced
fresh cracked pepper
1/8 cup of grated parmesan cheese
Preheat oven to 500 degrees.
In a small bowl mix goat cheese with lemon, oil and garlic. Using a wooden spoon mix well until very soft and creamy (if mixture still feels too thick add more liquid, it's pretty hard to easily spread it over the dough if it's too thick).
After trimming and slicing brussels sprouts use your hands to break up any slices (like in the photo above) that are still tightly packed together. You want the sprouts to feel almost like they were shredded, very light and airy.
Roll out dough on a lightly floured surface until desired thinness is achieved. Using a wooden spoon, spread out goat cheese mixture onto dough evenly but generously. Next crack a bit of fresh pepper over the cheese. Sprinkle chopped bacon and sliced sprouts evenly over dough. Finally sprinkle grated parmesan cheese over everything, and bake for 10-12 minutes.