Pizza with Caramelized Onions and Brussels Sprouts

by Elizabeth

So is everyone going to boycott Deux Maisons if we post another Brussels Sprouts recipe? Please say no and hang in there with us a little longer! Since spring has definitely sprung here in Texas, I might not be craving little roasted cabbages every other day anymore, but I had to give them one last moment to shine this season. Although, this pizza doesn’t exactly scream “cold-weather comfort food” to me – it’s surprisingly light and perhaps just perfect for a spring dinner al fresco.

Pizza with Caramelized Onions and Brussels Sprouts

Pizza dough of your choosing, rolled out to a 12 inch round
1/3 to 1/2 cup ricotta cheese
1/4 – 1/3 cup caramelized onions
2 ounces mozzarella cheese, shredded
1 ounce brie cheese, cut into small cubes
8 – 10 small Brussels Sprouts, trimmed and quartered
2 tablespoons olive oil, divided
1/2 teaspoon truffle salt, divided
freshly ground black pepper

Preheat oven to 450˙ with either a pizza stone or cookie sheet turned upside down inside. Stretch dough with fingers or rolling pin to a 12 inch circle. Place on either a pizza peel or a piece of parchment paper. Drizzle with 1 tablespoon of olive oil, then spread it around with your fingers, all the way to the edges so the crust browns nicely. Spread ricotta cheese all over dough, leaving a 1/2 inch crust. Sprinkle lightly with salt and pepper. Distribute onions evenly across pizza, then top with mozzarella and brie cheese.

In a small bowl, toss Brussels sprouts with remaining olive oil, 1/4 teaspoon of truffle salt, and pepper. Scatter across the top of the pizza. Slide the pizza onto either the pizza stone or cookie sheet. Bake for 10 minutes, then place under the broiler for 2 minutes, until Brussels sprouts are crispy. Remove from the oven, sprinkle with remaining truffle salt. Slice and serve!

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