I’ve recently fallen hard for roasted Brussels sprouts on pizza. While it’s not the first pizza topping that pops to mind by any means, it really works. The bold smoky flavor of the sprouts stands out on a pizza and doesn’t get lost like a milder topping might. Plus, their firm texture doesn’t become overly soft and squishy like spinach is prone to doing.
So after having sprouts on a pizza last week while at a local pizza place, it occurred to me that my favorite Brussels sprouts dish would be prime pizza topping material. Shredded Brussels sprouts, sweet roasted apples, caramelized shallots, and salty pistachios come together on a cornmeal crust that’s been topped in sautéed garlic and olive oil.
It has great variations in texture and flavor – crunchy and soft, salty and sweet. Plus, it takes what is typically a side dish and moves it into entrée territory.
I am a long-time fan of these cornmeal crusts by Vicolo, because they are easy to keep in the freezer and pull out when I want a pizza in under half an hour. The flavor of the cornmeal pairs nicely with the sprouts and apple. However, if you have a favorite crust or enjoy making your own from scratch, by all means, go for it.
This dish tastes like fall. It has all of those warm and cozy qualities that make you happy to linger by the oven for a while until the crust is browned and crisp, and the time is ready to cut into a slice.