Caramelized Onion and Brussels Sprout Pizza
This pizza is baked in a cast iron pan with some fall favorite toppings. The caramelized onions give a delicious sweet flavor while the roasted brussels provide crunch and saltiness. A garlicky white bean spread is used as the sauce here. Top with a nice balsamic and some soy cheese and you’re in business.
Servings Prep Time
62-3 15not including dough making
Cook Time
40
Servings Prep Time
62-3 15not including dough making
Cook Time
40
Ingredients
Instructions
  1. To start, preheat your oven to 425 degrees farenheit. Get a medium sauté pan on the stove and start heating that up over medium heat.
  2. While everything is heating up, chop your onions and prepare your brussels sprouts. For the onions, halve them cutting through the root end. Cutting them this way will allow you to keep the onion in tact while slicing further. Remove the outer skin. Now, lay the onion on its side, cut side down for stability. Start by cutting half-moon shapes from the opposite end of the root. Make sure the slices are relatively thin since we will want to caramelize these. Once all the onions are cut, add them to the saute pan along with half a teaspoon of salt. Stir and let those cook, stirring occasionally. Once they turn translucent, turn the heat down to medium-low and keep cooking. The sweetness in the onions will start to caramelize and turn a nice golden brown. This should take about 20-25 minutes.
  3. While the onions are caramelizing, prepare the brussels sprouts. First, cut the knob end off of the sprouts and halve. Remove any of the outer leaves that do not look appealing. Put these in a colander and rinse before cooking. Once rinsed, add these to a cast iron pan and top with a 1.5 teaspoons of oil and a 1/2 teaspoon of salt. Stir and roast at 425 for about 15-20 minutes until the brussels are browned and starting to crisp up.
  4. Once they are done, remove them from the oven and transfer them into a bowl. Next, wipe out the cast iron pan with a paper towel to get any bits of sprouts out.
  5. While the brussels are cooking, take a can of cannellini beans and rinse and drain them. Add them to a blender with a half a teaspoon of salt, the garlic powder, and the plant-based milk. Blend until smooth and creamy. Depending on how large your blender base is will determine how much milk you need to add. Add as much as you need in order to get a smooth blend. It should be a little thinner than a hummus.
  6. Once everything is cooked, transfer to bowls to get ready to assemble the pizza.
  7. The cast iron pan that you used to cook the brussels and wiped out, we are going to use this to cook the pizza in. Turn the oven up to 500 degrees and put the pan in the oven. Let it heat in there for about 10 minutes, assuming it’s still hot from the brussels sprouts. While this is heating, roll out the dough, if necessary.
  8. Once the pan is super hot, remove it from the oven taking care not to burn yourself. Add 1 tablespoon of vegetable oil to the cast iron pan and take a paper towel and use that to spread it around. Then, take your prepared pizza dough and lay it in the pan, pressing it up the sides if necessary. Again, be careful. It should start to immediately sizzle.
  9. Next, assemble the pizza. Take the bean spread and put it on the bottom as a sauce, then layer the caramelized onions and brussels on top of that, followed by the cheese. Bake in the oven for about 10 minutes or until the crust is golden brown. If you’d like, drizzle olive oil around the edge of the crust to ensure no sticking and a more golden crust. Once done, remove from the oven and let it sit to cool slightly. Use a couple of tongs to remove it from the pan and onto a cutting board for slicing.
  10. Before cutting, drizzle with a quality aged balsamic and then devour.