If you are looking for a new topping combination for your next pizza definitely give this Brussels Sprouts And Pepperoni Pizza a go. Crisped Brussels sprouts are the unexpected star here and taste so good with the melted Fontina cheese and spicy pepperoni. Don’t skip the sprinkling of lemon zest before serving…it adds an amazing flavor pop.
Brussels Sprouts And Pepperoni Pizza
4 tablespoons extra-virgin olive oil, divided
4 cups thinly sliced Brussels sprouts
¾ cup sliced shallots
¼ teaspoon salt
¼ teaspoon ground pepper
1 pound pizza dough
1 tablespoon minced garlic
1½ cups shredded fontina cheese
⅓ cup pepperoni slices (1 ounce)
2 teaspoons lemon zest
1. Preheat oven to 450°F. Coat a large rimmed baking sheet or pizza pan with cooking spray.
2. Heat 2 tablespoons oil in a large skillet over medium heat. Add Brussels sprouts, shallots, salt and pepper. Cook, stirring, until softened, 6 minutes. Remove from heat and set aside.
3. Roll out dough to the size of the baking sheet then place on the baking sheet.
4. Combine the remaining 2 tablespoons oil with the garlic and brush over the dough. Top with the Brussels sprouts mixture, cheese and pepperoni. Bake the pizza until golden, about 20 minutes. Sprinkle with lemon zest.
Recipe from Eating Well
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