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Brussels Sprouts Pizza with Balsamic Red Onions Recipe

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4.3 from 12 reviews

A delicious and unique Brussels Sprouts Pizza featuring caramelized balsamic red onions, fresh shredded Brussels sprouts, and a blend of mozzarella and Parmesan cheeses on a whole wheat crust. This recipe balances savory, tangy, and crispy textures for a flavorful twist on traditional pizza, perfect for a healthy and satisfying meal.

Ingredients

For the Balsamic Red Onions

  • 1 to 2 tablespoons olive oil
  • 2 medium or 1 extra-large red onion, thinly sliced
  • Pinch of red pepper flakes
  • Pinch of salt
  • ¼ cup balsamic vinegar

For the Brussels Sprouts

  • 8 ounces (½ pound) Brussels sprouts
  • 1 ½ to 2 teaspoons olive oil
  • Salt and freshly ground black pepper, to taste

For the Pizza

  • 1 batch easy whole wheat pizza dough or store-bought whole wheat dough (e.g., Trader Joe’s)
  • 1 ½ to 2 cups grated low-moisture part-skim mozzarella cheese (6 to 8 ounces), depending on desired cheesiness
  • ¼ cup grated Parmesan cheese

Instructions

  1. Preheat Oven and Prepare Pizza Stone: Preheat your oven to 425°F (220°C) and place a pizza stone on the middle rack if available for optimal crust crispiness.
  2. Prepare the Brussels Sprouts: Trim off the tough ends of the Brussels sprouts and separate the outer leaves by hand, discarding any tough parts. Slice about half of the Brussels sprouts thinly from top to bottom. Drizzle all Brussels sprouts and leaves with 1 ½ teaspoons olive oil, toss well to coat, and season with salt and freshly ground black pepper. Set aside.
  3. Cook the Red Onions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced onions, a pinch of red pepper flakes, and a pinch of salt. Toss to combine. Cover and cook, stirring occasionally, for about 10 minutes or until the onions are soft. Pour in the balsamic vinegar, stir, and cook uncovered a few more minutes until the vinegar condenses and is mostly absorbed. Remove from heat and let cool.
  4. Prepare the Dough: Roll out your whole wheat pizza dough on parchment paper as thin as possible while keeping an even surface, according to package or recipe directions. If using store-bought dough, roll into one pizza; if homemade, you can make two pizzas.
  5. Assemble the Pizza: Spread an even layer of the balsamic red onions over the dough. Sprinkle mozzarella cheese evenly over the onions. Distribute the prepared Brussels sprouts on top, then finish with grated Parmesan cheese.
  6. Bake the Pizza: Transfer the pizza (with parchment paper) to the preheated oven or pizza stone. Bake for 10 to 14 minutes until the crust is golden, cheese is bubbly, and Brussels sprouts edges become crispy. If you have another pizza, repeat this process. Remove from oven.
  7. Finish and Serve: Sprinkle the baked pizza lightly with freshly ground black pepper and additional red pepper flakes if desired. Slice and serve immediately for the best flavor and texture.

Notes

  • Thinly slicing the onions and Brussels sprouts helps them cook evenly and develop the best texture.
  • If you don’t have a pizza stone, a baking sheet or cookie sheet works perfectly well.
  • You can adjust the amount of mozzarella cheese depending on how cheesy you like your pizza.
  • For a crispier crust, preheat the pizza stone for at least 30 minutes before baking.
  • The balsamic vinegar adds a lovely tang and sweetness that balances the savory vegetables and cheese.
  • Use parchment paper for easy transfer of the pizza to the oven and to prevent sticking.

Find it online: https://simpleplatter.com/brussels-sprouts-pizza-with-balsamic-red-onions-recipe/