Brussels Sprouts on Pizza?

[patdakat345]

Made a Salami and Brussels Sprouts Pizza yesterday. Turned out to be a great tasting pizza for somebody who doesn't like Brussels sprouts.
This one is made in the unconventional way of mixing olive oil, sprouts, salami and mozzarella together, before placing over the dough.
Instead of thin slicing the sprouts, I just gave them a rough chop.
Bake at recommended temp and time on a perforated 10" pizza pan.
Dough weight was approximately 11 oz. This is a thick crust.

The recipe is at:

http://www.realsimple.com/food-recipes/browse-all-recipes/salami-brussels-sprouts-pizza-00100000066561/index.html

pat

[Awal]

Roasted brussels sprouts are great with bacon and balsamic vinegar.

You've got me thinking about trying a new pie. I would brown the brussels sprouts first in a skillet (you can cut them in half and put the cut side down in some olive oil). It will probably take about 4-5 minutes to get some nice browning. I'm thinking then put them on the pie with some bacon. When it's done, drizzle some reduced balsamic vinegar over the top. The reduced balsamic has the color and a lot of the sweetness of syrup. I'll post some pictures, but it likely won't be until next weekend.

[TXCraig1]

One of my all-time favorites. Fresh mozz, Brussels sprout leaves, pancetta, thinly sliced garlic, a swirl of olive oil, and a very light sprinkle of salt. Some grated parm is also good, though I don't always add it.

CL

[Jackie Tran]

Wow Craig, that looks spectacular! 

[TXCraig1]

Thanks Chau. That's pizza crack there!

[JConk007]

WANT

[patdakat345]

Nice twist on the pie I posted. I just like the way the taste of the Brussels sprouts change.

pat

[Trinity]

Ghahhh!!! Burnt sprouts

 Steam the sprouts first and roll in butter and salt, Then bake on the pizza 100,,, no, 200% covered under cheese!!! I'm thinking deepdish!  

  From the crowd,,, DEEPDISH! DEEPDISH! DEEPDISH!!!!

[TXCraig1]

Ghahhh!!! Burnt sprouts

 Steam the sprouts first and roll in butter and salt, Then bake on the pizza 100,,, no, 200% covered under cheese!!! I'm thinking deepdish!  

  From the crowd,,, DEEPDISH! DEEPDISH! DEEPDISH!!!!

Sacrilege!  

The charred tips add a gentle smoky flavor. There is no burnt bitterness at all.