How should I prepare the Brussels sprouts for this pizza?

For this recipe, you'll prepare the Brussels sprouts by pulling off individual leaves from about half of them and thinly slicing the remainder into strips. Toss them with olive oil, salt, and pepper before adding to the pizza.

What's the best way to caramelize the red onions for this recipe?

Slice the red onions as thin as possible and cook them low and slow in a large skillet with olive oil for 12-15 minutes until softened and sweet. Finish by stirring in balsamic vinegar until mostly absorbed.

Can I use store-bought pizza dough for this Brussels sprouts pizza?

Yes, the recipe specifically states you can use either homemade or store-bought pizza dough, making it convenient for any home cook.

How do I ensure the Brussels sprouts get crispy on the pizza?

To achieve crispy edges on your Brussels sprouts, ensure they are drizzled with olive oil and seasoned well. Cook the pizza in a preheated 425 degreesF oven for 10-14 minutes, or until the crust is golden brown and the sprouts are browned.

How should I store leftover Brussels Sprouts Pizza?

Store any leftover pizza slices in an airtight container in the refrigerator for up to 3-4 days. Reheat in an oven or toaster oven for best results to maintain crispiness.

3.9K Views 11 years ago

Brussels Sprouts Pizza With Caramelized Onions and Balsamic Reduction
[Vegan]

CC By: Cara Carin

Author Bio

Cara Carin shares healthy recipes on her blog, Cara's Kitchen. She shares fun stories about... Read More

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A vibrant vegan Brussels sprouts pizza, topped with crispy roasted sprouts, sweet caramelized red onions, and melted mozzarella, on a wooden board.

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Discover more recipes with these ingredients

Brussels Sprouts Pizza With Caramelized Onions and Balsamic Reduction [Vegan]

Dairy Free

Step up your pizza game with a gourmet pizza you would normally get in a restaurant but in your own kitchen. This Brussels sprouts pizza has Brussels sprouts, balsamic red onions, and vegan mozzarella. All that’s missing is the red and white checkered tablecloth.

Ingredients You Need for Brussels Sprouts Pizza With Caramelized Onions and Balsamic Reduction [Vegan]

Balsamic Red Onions:

1-2 tablespoons extra virgin olive oil
1 large red onion
1/4 cup balsamic vinegar
A few pinches pink salt

Brussels Sprouts:

1/2 pound Brussels sprouts
2 teaspoons extra virgin olive oil
Pink salt and pepper, to taste

Pizza:

1 pound pizza dough, homemade or store-bought
2 cups shredded vegan mozzarella cheese

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How to Prepare Brussels Sprouts Pizza With Caramelized Onions and Balsamic Reduction [Vegan]

Preheat oven to 425°F and place a pizza stone on the middle rack if you have one. If not, skip this part, as a regular cookie sheet or pizza pan will work fine.
Prepare the Brussels sprouts by cutting off and discarding the ends. Pull off some of the individual leaves with your hands for about half of the sprouts. Thinly slice the rest of them into tiny little strips. Drizzle with 1 1/2 teaspoon olive oil and toss well. Sprinkle with salt and pepper, and set aside. Drizzle with more olive oil if needed.
Prepare the onions by slicing them as thin as possible. In a large skillet, heat 1 tablespoon of oil over medium-low heat. Add the red onions. Stir your onions to start the caramelization process. Cook low and slow for about 12-15 minutes. Pour in the balsamic vinegar and stir to combine. Continue to cook for a couple more minutes until the vinegar has mostly absorbed into the onions. Remove and set aside.
Roll out your pizza dough into a circle and place the dough on top of your prepared pan. If you're using a pizza stone, carefully remove it from the oven (it'll be really hot!) and place the dough on top. I like to add a little bit of cornmeal to the bottom of the stone or pan before putting the pizza on, but this is optional. Top with a layer of the onions, followed by the mozzarella cheese, and finishing with the Brussels sprouts on top. Season generously with salt and pepper.
Transfer the pizza to the oven and cook for about 10-14 minutes, or until the crust is golden brown and the Brussels sprouts have crispy brown edges.