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Pesto Brussels Sprouts & Tomato Pizza


Brussels Sprouts! They’re for more than just throwing at your brother when he gets in the way. And they certainly deserve more airtime than just a holiday side dish.

Preheat your cast iron skillet so it’s wicked hot, halve some Brussels sprouts and grab your leftover cheezy sauce from the fridge. We’re makin’ pizza today!

Just checking in here about the hot pan … it’s crucial if you want a crispy crust. We throw the cast iron in the oven as it preheats and while we’re prepping things. Make sure you use caution and extra side towels ’cause those pans get HOT. The result is so worth it though.

Get the pan Wicked Hot

 

Pesto+Brussels = friggin’ amazing. The clean aroma of basil and mint along with the crunchy, charred texture of the Brussels is a wicked combo, and will keep you coming back for another bite.

And of course we’re keeping it cheezy with our wicked awesome sauce, slathering it over our little pillow of dough nested in our screamin’ hot cast iron skillet. Brussels and tomato slices go on top of that, then it’s ready for baking.

Depending on the dough you use will determine the time it takes to cook. Usually 8-10 minutes if its a pre-cooked dough or between 15-20-ish minutes with fresh dough with the oven cranked up all the way on bake. After it’s done you’ll have a killer pizza that will satisfy your cravings AND get your added greens in.

London Walk
London at night, after a day of filming.

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Pesto Brussels Sprouts & Tomato Pizza

Serves: 2-4

Ingredients:


7 Brussels sprouts, ends removed and sliced in half
½ C (250 grams) Pesto Recipe, divided
handful of flour, to dust your work surface
1 pizza dough, store-bought or homemade
cooking spray
1 T olive oil
½ C (250 grams) Cheezy Sauce Recipe
1 medium tomato, sliced
pinch of coarse sea salt


Directions:

  1. Place an empty cast iron skillet into the oven and preheat to 400°F/204°C.
  2. While the oven is pre-heating, toss sliced Brussels sprouts in a bowl with half of the pesto to coat. Set aside.
  3. Lightly dust your work surface with flour. Pull, stretch, and work the dough into shape for your pizza crust.
  4. Using a potholder, remove the cast-iron from the oven, spray lightly with oil, and place dough in skillet, pressing the edges of the dough to the shape of the pan.
  5. Using a basting brush, lightly coat the surface of the dough with olive oil. Spoon cheesy sauce over dough and spread to cover (not to much though).
  6. Place Brussels sprouts and tomato slices evenly across dough, slightly pressing into the dough pillow.
  7. Drizzle dollops of the remaining pesto over the top, and season with salt, if you like.
  8. Place into oven and bake until the crust is brown and toppings are roasted perfectly evenly across. (time will vary depending on the dough or premade crust) Allow to slightly cool, then slice and serve immediately.

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