Pizza with crispy sprout leaves

by AdamB

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Brussels sprout leaves are often shamefully thrown out.  You know, you chop sprouts, and throw away the leftovers.   Well they make an awesome pizza topping — brown and crispy, like few things vegetarian.  Smoked mozzarella is great — highly recommend it over the plain stuff.

Makes a 12 inch pizza with a very thin crust — good for 1-2 people.  Michael Phelps could probably eat 3 of these. 

ingredients

marinara

1 cup canned plum tomatoes (or chopped fresh ones), without juice.  I like any tomato imported from Italy.  TJs or Whole Foods house brands are perfectly fine.  Redpack is horrible.

.5 can tomato paste. Ditto on tomatoes.

4 cloves garlic, peeled

About 10 fresh leaves of basil

1t agave

2t balsamic

salt + pepper

hot pepper flakes

pizza

.5 bag Trader Joe’s pizza dough (I liked the herbed one.  Any is fine)

1 cup Brussels sprout leaves, well washed and dried

.5 red onion, peeled and sliced

.25 cup Moroccan oil cured olives, chopped + pitted (Sahadi’s are awesome, for you Brooklynites)

.25 cup smoked mozzerella, shredded

prep

marinara

Chop garlic and basil in a food processor or mini chopper.  Add all other ingredients.  Pulse a few times (I like to leave a little chunky) and adjust seasonings to taste.   Strain well — a runny sauce makes for soggy pizza (but the juice is delicious.  would be nice for braising the sprouts you may be serving alongside this pizza).

pizza

Use half a bag of TJs herbed pizza dough – one bag makes 2 pizzas. Leave dough out of fridge for about 20 minutes before rolling.

Preheat oven to 450.  If using a pizza stone, make sure you put in a cold oven before preheating.  Otherwise, it’s fine to use a cookie sheet topped with foil — just leave it out when preheating.   You’ll just assemble pizza on sheet outside oven.

Prep your toppings.   You probably have a pile of separated Brussels sprout leaves that fell off when chopping sprouts for a side dish.  Wash and dry the leaves well, pit and chop the olives and slice the onions thinly.

Roll out dough on a table dusted with cornmeal.  Dust sheet or stone with cornmeal — this is especially important on the sheet, as without cornmeal your dough will stick (badly) to foil.

Using a wooden pizza tray, drop pizza on sheet or stone and bake.   Check on pizza after 6-8 minutes — you want it to be lightly brown, with room to cook a few more minutes.

Remove pizza and top — spread with a thin layer of sauce.   Sprinkle on onions and olives, grate cheese directly on top and top the whole thing with a nice pile of sprout leaves.    Bake for about 5 more minutes, until leaves are toasted around edges but not blackened to sawdust.

Serve pizza piping hot.  Extra pecorino, a dash of lemon juice and a little olive oil are all nice toppings.

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