I’ve recently fallen hard for roasted Brussels sprouts 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 Brussels sprouts pizza last week while at a local pizza place, it occurred to me that my favorite roasted Brussels sprouts recipe 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. 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 roasted Brussels sprouts pizza with apples 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.
Roasted Brussels Sprouts & Apple Pizza
- 3 cups shredded Brussels sprouts about 8 large to medium sprouts sliced in ¼ inch slices
- 5 teaspoons extra virgin olive oil divided
- Salt to taste
- 1 medium-sized apple cored and chopped into small to medium pieces
- 1 Vicolo cornmeal crust or pizza crust of your choosing
- 2 cloves garlic minced
- Generous ½ cup thinly sliced shallots
- 1 teaspoon agave syrup
- 2 Tablespoons pistachios roughly chopped
- Preheat oven to 425 degrees.
- Line two baking sheets with parchment paper. On one baking sheet, toss shredded Brussels sprouts with 2 teaspoons extra virgin olive oil and a pinch of salt. Spread evenly across the baking sheet, being careful not to overcrowd.
- On the second baking sheet, toss chopped apple with 1 teaspoon extra virgin olive oil. Spread evenly across the baking sheet, being careful not to overcrowd.
- Bake the Brussels sprouts and apples for ten minutes, remove from oven, and toss for even browning. Return the Brussels sprouts and apples to the oven. Bake the sprouts for five minutes longer and the apples for ten minutes longer.
- When they have finished roasting, remove them from the oven and set aside.
- Put the Vicolo cornmeal crust on a baking sheet and set aside.
- In a medium to large skillet, sauté the garlic with 2 teaspoons of extra virgin olive oil. Saute 2 or 3 minutes, until fragrant and translucent. Spread the garlic and olive oil onto the cornmeal crust.
- Add the shallots to the warm skillet. Sauté on a medium heat for about 10 minutes, until soft and lightly browned. (If the shallots begin to burn or stick, lower the heat and/or add oil to the pan.) Add agave syrup and a pinch of salt to the shallots and evenly combine. Remove from heat.
- Put a layer of roasted Brussels sprouts on the crust, then a layer of roasted apples, and finally spread the shallots evenly across the pizza. (You may have extra sprouts and apples left over.) Top the pizza with a sprinkling of chopped pistachios.
- Put the pizza in the oven and bake for 15 to 17 minutes, until the crust is toasted and crisp.
- Remove from oven, cut into slices, and serve.