Is there ever a time when pizza is not appropriate? In this household, we think not. The beauty of the pizza is the toppings are endless. Here is a twist on the classic red sauce, cheese, and meat pizza. No time to waste…..
My husband is a red sauce guy. Very basic, very original. While I’ve never met a pizza I didn’t like, I have learned a few things about my preferences.
- I prefer a sauce that is not tomato based.
- The more exotic the toppings, the better
- I like a drizzle of some type of sauce to finish off the top.
- Salads on top of my pizza make my heart beat faster.
- I’ll still eat it and enjoy it when the pizza meets none of the above requirements.
In our early years of dating, every Sunday was pizza night. We would make our own dough during the day, let it rise, and then create the pizza of our dreams together that evening. Most of the time it was a tomato based sauce, most of the time it had meat on it, and most of the time it was loaded with cheese. Oh how things have changed since I’ve switched up my diet. The best part is, even the pizzas we make now are amazing.
If I’m feeling into it, I’ll still make my own dough. However, we have found a local pizza spot that will sell us their amazing dough so that I do not have to worry about it. Animal free, of course. Each ball they give us makes 2 medium size pizzas. You can bet when I was coming up with this recipe that we made all the pizza that week. I didn’t hate it.
AND, cast iron pizzas are my new favorite way to create pizzas at home. It gives a super crunchy crust, cooks extremely fast, and outside of taking care not to burn yourself, is easy. That’s how I made this pizza. It makes the crust so crispy you can pick it up out of the pan after its cooled a bit and put it on your cutting board and cut how you wish.
This recipe comes together quickly if you have your ingredients prepped ahead of time. Roasting your brussel sprouts while caramelizing the onions saves time, all while blending and seasoning your bean puree. I will say that this pizza needs to be assembled quickly while the pan is rippin’ hot, so work fast, but carefully. Before we get to the assembling though, let’s get the rest of the toppings made.
Remove the stem of the brussels sprouts and halve or quarter them depending on the size. These will help them cook faster and save time. Give them a good wash and then add to the cast iron pan. Top with olive oil, salt and pepper, and roast in the oven until tender and crisp.
Next, get the onions going. Halve and slice into half-moon shapes. Add them to a pan with some oil and saute over medium heat until translucent. Once translucent, lower the heat and continue cooking until they take on a golden color. It should take about 20-25 minutes.
Next, take your can of beans, the plant-based milk, salt, pepper, and spices and add it to a blender and puree until a smooth sauce forms. If it’s too thick, add more liquid until it blends and comes together.
Now, when all of these things are done, grab your cast iron pan and crank the oven to 500 degrees. Put the cast iron pan in and let it heat up about about 15 minutes. Once you remove the pan from the oven, assembly of the pizza needs to happen fast. Make sure all of the ingredients are out and ready.
To assemble the pizza, remove the pan from the oven, taking care not to scorch yourself. Add a tad bit of oil to the pan and smear it around with a paper towel, be sure to get it up the sides. Add the rolled out pizza dough to the pan and press it up the sides. Immediately add the bean puree and spread it around with a spatula. Next, add the caramelized onions, brussels sprouts, and top with the cheese of your choice. I made my own cashew cheese here.
Cook this until the crust puffs up and everything is lovely and golden. Remove from the oven, let it cool, and transfer to a cutting board to slice. Top with balsamic drizzle and enjoy!
I know this seems like it takes some time. However, if you buy your dough, prepare your toppings ahead of time, the actual assembling and cooking of the pizza is very quick. Impress a crowd with this one!
I hope you all love this recipe. If you make this, please be sure to tag @plantiful_grub on instagram and facebook so I can see how everything turned out.