För recept på svenska, klicka här: Pizza med brysselkål och karamelliserad rödlök
Can one serve pizza as part of a holiday spread and not feel one bit embarrassed? Yes. Especially if it features Brussels sprouts, caramelized red onion and thyme, as all these doubtlessly bring on the Christmas vibes. We actually think a sort of “artisan” pizza cut into small slices make an excellent addition to just about any gathering in December – it’s beautiful, it’s simple to make and it’s a perfect opportunity to both highlight seasonal produce AND minimize food waste. Because honestly: what CAN’T go on pizza?
As the born and raised New Yorker as Mike is and as the once transplanted New Yorker as I am, we have certain pizza standards. There’s no hiding of that fact. Add to that our thing for bread baking – and the fact that we live far away from any takeout options – and you quickly realize we make our own when the cravings settle in. For the recipe here, we haven’t included the actual dough. The reasons for that are many. We continuously experiment and try different recipes ourselves, for one. We know many like to buy already prepared dough for the sake of simplicity. And we believe a whole bunch of you already have your go to recipes. A favorite of ours, however, is this Cold-Prove Pizza Dough Recipe. Good luck!
PS. Another pizza to try out would be this treasure: Pizza with Butternut Squash, Red Onion and Dino Kale
Makes 3 pizzas (30 cm in diameter)
Total Time: 1 hr (with already prepared dough)
Pizza dough (we used one batch of this Cold-Prove Pizza Dough Recipe – no affiliation)
2 medium red onions (200 g), cut in half and thinly sliced
500 g brussels sprouts, sliced thin lengthwise through the stem
3 tbsp olive oil, divided
1 tbsp honey
150 g cheese, grated (4 dl)
5 sprigs of fresh thyme (or 2 tbsp dried)
- Set the oven to 275ºC or as high as it will go. If using a pizza stone, place this in the oven to preheat.
- As the oven heats, sauté the onions in 1 tbsp of olive oil over medium low heat for 25 minutes, stirring occasionally. Add a pinch of salt and a grind of black pepper and set aside.
- In a large bowl, mix the sliced Brussels sprouts with 2 tbsp of olive oil, honey, 1/2 tsp salt and a grind of black pepper. Toss to coat completely and set aside.
- Prepare the dough as per the dough recipe. This recipe is based on 3 (30 cm) pizzas, but it will also work with, let’s say, 4-5 smaller pizzas or 2 larger ones.
- Top the dough with all the ingredients. Start with the cheese, then the red onions, followed by the Brussels sprouts.
- Transfer to pizza stone or an oven sheet with parchment paper and bake for about 7 minutes. Watch carefully so the topping and crust don’t burn, though – depending on the exact temperature of the oven and if using a pizza stone or not, it could take anywhere from 3-10 minutes. Top with thyme and enjoy!
Note: To make vegan, substitute the honey with maple syrup and use your favorite non-dairy cheese.
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– Sophia & Michael