Brussel Sprout & Balsamic Red Onion Pizza
A boldly flavored pizza with caramelized onions in a reduced balsamic vinegar, topped with mozzarella and Brussels sprouts.
Ingredients
Balsamic red onions
- 1 to 2 tablespoons olive oil
- 2 medium or 1 extra-large red onion
- Pinch red pepper flakes
- Dash salt
- ¼ cup balsamic vinegar
Brussels sprouts
- 1/2 pound Brussels sprouts
- 1½ to 2 teaspoons olive oil
- Salt and freshly ground black pepper
Pizza
- 1 large or 2 medium pizza dough
- 1½ to 2 cups grated low-moisture part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese
Directions
- Preheat oven to 425 degrees Fahrenheit and place a pizza stone on the middle rack if you have one. Slice your onions into thin rounds.
- Prepare the Brussels by slicing off the tough ends and discarding them. Use your fingers to pull off the individual leaves around the outside, then trim off the newly exposed tough end, and continue until you have broken the sprout into leaves. Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom. Drizzle the sprouts with 1½ teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they're all lightly coated in oil, adding another dash of oil if necessary. Toss with a sprinkle of salt and pepper and set aside.
- To prepare the red onions, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft. Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.
- Prepare the pizza dough.
- Top the dough with an even layer of red onions, followed by mozzarella cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese.
- Transfer pizza to the oven. Bake until the crust is golden, the cheese is bubbly and the Brussels sprouts are crispy on the edges, about 10 to 14 minutes. Repeat with remaining pizza, if you have one. Top the pizza(s) with a light sprinkle of freshly ground black pepper and red pepper flakes. Slice & serve.
