When it comes to Brussels sprouts, I'm a bit of a purist. Just drizzle them with oil, season with salt, pepper, and garlic, and roast or pan-fry until tender and caramelized. It wasn't until last month, at a dinner party hosted by my dear friends Jess and Scott, that I discovered another ingredient worth adding to the mix—spicy aioli with sriracha, lemon juice, Dijon mustard, and Old Bay.
The official method for "Scott's Famous Brussels Sprouts" involves pan-frying the sprouts in butter, then tossing them in a little aioli and serving the rest of the sauce alongside. Sure, it's more indulgent than my go-to recipe, but oh man is it worth the extra calories. Who knew that an unlikely trio of sriracha, Dijon, and Old Bay could make these baby brassicas sing? So, obviously, after John and I replicated the recipe for Thanksgiving, I had to try it in pizza form.
Here, I spread half of the aioli on the dough, topped it with pan-fried Brussels sprouts and some Cheddar cheese, then served the finished pizza with the rest of the aioli for dipping (and, in John's case, for eating by the spoonful).
**Do you have a favorite Brussels sprouts recipe? Tell me about it in the comments below!**
Brussels Sprout Pizza with Cheddar and Sriracha–Old Bay Aioli (inspired by "Scott's Famous Brussels Sprouts")
Makes one 12-inch pizza
- 3/4 to 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons sriracha
- 1/2 teaspoon Old Bay seasoning
- 1 large garlic clove, roughly chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 (14- to 16-ounce) ball Basic Pizza Dough (or pre-made dough)
- 1/4 pound (4 ounces) Cheddar cheese, grated
Place your pizza stone (if using) on an oven rack about 8 inches from the broiler. If you plan to cook your pizza on a baking sheet, place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F and let it heat up for at least 30 minutes while you make the dough and/or prepare the toppings.
To prep the toppings: Melt the butter in a medium skillet over medium-high heat.When it stops bubbling, add the Brussels sprouts, cut-sides down, and sprinkle lightly with salt and pepper. Cook without stirring until the cut sides begin to brown, 2 to 5 minutes, then stir the sprouts and cook for 5 minutes more, until the sprouts are tender. Remove the pan from the heat.
While the Brussels sprouts cool a bit, make the sauce. In a blender, combine the mayo, mustard, sriracha, Old Bay, garlic, and lemon juice. Puree until smooth, and season to taste with salt and pepper.
To stretch/roll out the dough: Dust the ball of dough with flour and place it on a lightly-floured work surface. Using your hands or a rolling pin, gently stretch or roll the dough into a 12-inch disk.
If you’re using a pizza stone: Dust a pizza peel or the back of a baking sheet generously with cornmeal or flour. Place the dough disk on the prepared peel.
If you're using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.
To top the pizza: Spoon about half of the sauce onto the dough and spread it evenly with a pastry brush, leaving a 1/2-inch border all around. Arrange the Brussels sprouts on top of the sauce, then sprinkle them with the cheese.
To bake the pizza: If you're using a pizza stone, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone using quick shimmying movements. Broil the pizza for 6 to 8 minutes until the crust is golden and the cheese just begins to brown. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone to reheat under the broiler for 5 minutes before you cook the next one.
If you're using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake at 500°F for about 10 minutes, until the crust is golden and the cheese just begins to brown.
Let the pizza rest for 5 minutes, then slice and serve with the rest of the aioli for dipping/drizzling.