Brussels Sprout Pizza with Grapes and Gruyere
It may seem like an odd pair, but grapes and Brussels sprouts are delicious together. Add some melted cheese to the mix, and everyone will be clamoring to eat their veggies!
Makes: 1 (12-inch) pizza
Cost: $15
Ingredients
- 8 to 10 Brussels sprouts trimmed and thinly sliced (a.k.a. shaved)
- 1 heaping cup halved seedless red grapes
- 1 shallot thinly sliced
- salt and freshly ground black pepper
- extra-virgin olive oil
- 1 (14 to 16-ounce) ball pizza dough
- 2 tablespoons whole-grain Dijon mustard
- 4 ounces Gruyère cheese shredded (1 heaping cup)
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
- In a large bowl, combine the shaved Brussels sprouts, halved grapes, and sliced shallot. Drizzle with olive oil, season with salt and pepper, and toss well so everything is coated lightly with oil.
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a floured pizza peel (if using a baking stone/steel).
- Spread the mustard on the dough, making sure to get it all the way to the edges. Top with the Brussels sprout–grape mixture, spreading it out evenly, then the cheese.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Take the pizza out of the oven. Drizzle with a little olive oil and season with a pinch of salt and a grind or two of black pepper. Slice and serve.