FOOD
Buffalo Brussels Sprout Pizza
Kick vegetarian pizza up a notch with zesty Buffalo sauce.
FOOD
Buffalo Brussels Sprout Pizza
Kick vegetarian pizza up a notch with zesty Buffalo sauce.
Ingredients
Pizza Dough
- 1 cup warm water
- 1 tablespoon apple cider vinegar
- 2 teaspoons fast-acting yeast
- 3 cups bread flour
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
Buffalo Brussels sprouts
- 1/2 pounds Brussels sprouts (about 20-25), stems removed and halved
- Olive oil
- Salt & pepper
- 2 tablespoons butter, melted
- 1/4 cup hot sauce (Red Hot)
Garlic Blue Cheese Sauce
- Lots of olive oil for sautéing and drizzling
- 3 cloves garlic, roughly chopped
- 1 teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt and pepper, to taste
- 1/4 cup shredded Parmesan
- 2 ounces blue cheese, crumbled into small pieces
- 1 tablespoon fresh basil, chopped
Topping
- 1 cup mozzarella cheese
- 1-2 tablespoons chopped celery leaves, for garnish
Steps
Pizza Dough
- In a large mixing bowl, add the warm water, vinegar and yeast. Allow the yeast to bloom, about 5 minutes.
- Add the bread flour, garlic and salt to the yeast and mix to combine. Knead with hands until smooth, about 5 minutes.
- Add a light coating of olive oil all over the bowl and on top of the dough. Place a damp paper towel over the dough and place bowl in an unplugged microwave to rise.
- Heat the oven to 500°F while you make the garlic sauce.
- Once dough has tripled in size, punch dough down, and using a knife, cut the dough in half. Reserve the other half for later use.
- Oil a large pizza pan and evenly stretch the dough out to fit on the pan. Cover with the garlic sauce, leaving 1 inch around the edges.
- Top with the Brussels sprouts, and sprinkle the mozzarella cheese on top. Bake in the oven until the pizza puffs and the crust is golden brown.
- Remove from the oven and garnish with chopped celery leaves, slice and serve!
Buffalo Brussels sprouts
- Preheat oven to 450°F.
- Arrange the Brussels sprouts on a lined sheet pan and toss with olive oil, salt and pepper. Roast until tender on the inside and some of the leaves have browned and crisped.
- In a small bowl, combine the hot sauce and melted butter. Remove the Brussels sprouts from oven and toss with the hot sauce and melted butter. Set aside.
Garlic Blue Cheese Sauce
- In a small saucepan, heat 3 tablespoons of olive oil, and sauté the garlic and oregano until garlic is toasted but not burned.
- Add a couple more tablespoons of olive oil, then add the flour and combine. Cook the flour for a minute to remove the raw flavor.
- Slowly pour in the milk, whisking constantly. Season with salt and pepper, and cook until the sauce thickens. Add the Parmesan cheese, then crumble in the blue cheese.
- Finish with the freshly chopped basil and remove from heat.