If kids don’t like broccoli, they hate brussel sprouts with a burning passion. Most people say they hate brussel sprouts and haven’t even tried them. It’s just the way of life to hate brussel sprouts.
These brussel sprouts are sort of like a loophole. Just because it’s on a pizza. But it’s a whole wheat pizza so it’s perfectly justifiable.
And saying that this pizza is a winner is a big statement coming from me because I don’t like pizza. I think it’s just the tomato sauce that gets me.
Whenever people hear that I don’t like pizza, I get a strange look . I am the crust-eater when friends go out to eat. The chicken fingers and french fry girl at Chuck-E-Cheese birthday parties (everyone was jealous. You know you were).
The only pizza I’ve ever liked was this Marinara pizza at Disney World, and I think it was just because I was really really hungry. When you reach a certain point of hunger, you’ll eat almost anything.
But this pizza is the exception!
First off, the crust. It has always been my favorite part of the pizza, or more specifically, the only part I ate. This crust meets the standards. And it doesn’t do that half white half whole wheat flour thing. Everyone hates the fakes. Go 100%.
Also, I love the smell of yeast. It smells like freshly baked bread.
Chopping up the brussel sprouts thinly and sautéing them gets rid of the slimy texture that most people don’t like.
(You don’t even have to sauté them. If I don’t want to wash another pan I’ll just put them on there directly. Gives the pizza some bite. It’s raw. I feel one with the planet.)
Get in a serving of veggies, and enjoy them too!
Brussel Sprout Pizza
For the 100% Whole Wheat Crust*:
- 3 cups whole wheat flour + more for dusting
- 1 tsp white granulated sugar
- 1 packet of Instant Yeast
- 1 tsp salt
- 1.5 tbsp olive oil + more to coat a bowl
- 1.5 cups slightly warm water
- In a large bowl, mix the warm water, sugar, and yeast (if you stick your finger in the water and can’t keep it there, the water is too hot and will kill the yeast. A good way to get warm water is to heat some up on the stove so it is slightly warm, and then mix it with slightly cold water). “Proof” your yeast-stir it around until the yeast dissolves , then allow it to sit for about 5 minutes. If the yeast doesn’t dissolve, that means that it’s no good. Return to start with a new packet.
- Add the olive oil and salt, and combine. Then add the flour. Stir with a spatula to combine. If your dough is too sticky, add more flour. If it’s too dry, add some more warm water. Make sure the mixture is combined as well as possible before making a judgement.
- Once it gets too hard to mix or the dough starts forming, place it on a floured surface and knead-don’t knead any longer than 5 minutes-the secret to a good dough is to not overwork it. When you poke the dough and it bounces back, you are done kneading.
- Wipe the sides of a bowl with olive oil, form the dough into a ball, place it in the bowl, and flip it over so the ball is coated in olive oil. Cover it with plastic wrap and place it in a warm place to rise (around 80°). My dough took about 2 hours to rise.
- After your dough has risen, punch it to release any air.
- Split the dough into two, and allow it to rise for at least 20 minutes more.
- Punch it again, and you can now freeze the dough, or use it in a recipe.
Or… you can buy a premade crust if you really don’t have the time to make one from scratch.
For the Pizza (toppings):
- 1 cup thinly sliced brussel sprouts
- 1 small clove of garlic, finely chopped
- 1/2 cup tomato sauce (I just added a dash of basil and onion powder to a can of plain tomato sauce)
- 1/2 cup (or more) or mozzarella cheese
- Preheat your oven to 475° F. You want your oven to get really hot(as hot as possible), so allow it to heat up for at least 30 minutes. (If using a store bought crust follow those instructions so you don’t end up with a hockey puck pizza crust).
- Meanwhile, take out your crust (if it is frozen, make sure it is thawed out fully. It should be soft and springy when you touch it). The secret to a nice crust is to not overwork it, so there is no need to knead it again. If necessary, roll it between your hands to warm it up a little. Shape it into a circle on a floured surface, using a technique of pulling and stretching the crust and letting gravity shape it (or just simply rolling it out with a rolling pin). Pinch the sides to create the crust. Transfer the crust to a piece of parchment paper on a baking sheet that is dusted with cornmeal (for authentic purposes).
- Toss in the brussel sprouts in a heated skillet on the stove along with some black pepper and the chopped garlic (if you wish). Sauté the brussel sprouts, constantly stirring them, for about 5 minutes or until they start to get a little color. Again, we don’t want to overcook them as they will cook in the oven.
- Going back to the crust, brush it with some olive oil to prevent sogginess. Then spread on the tomato sauce. Sprinkle on the cheese, and lastly the brussel sprouts.
- Bake for 10-13 minutes, or until the crust turns brown and the cheese starts to bubble a bit.
- Remove from the oven, place on a cool surface, and slice. Serve hot. Store any leftovers in aluminum foil or an airtight container.
Apparently, cold pizza is a thing, so you can enjoy it that way too. enjoy!