I keep telling myself quit posting about pizza. People are going to get bored. But then it happens. We experiment with a new type of pizza and it turns out really delicious, and it’s usually too good to NOT share. We’re all about “use what we have in the fridge” style pizzas. Our typical methods include an olive oil base, some sort of green, some sort of cheese, and other flavors that would complement what cheese/greens you choose. So if you’re looking in your fridge right now, with the exception of dough, you’ve probably got the fixins’ for a delicious pizza. I can’t be alone in thinking anything cheesy on bread will be good.
If you aren’t sure what might work well together, think about taking the “pizza” thought out of the equation. Would you put onions and arugula together in a salad? Yes? Then put it on pizza. What do you like with fennel? Fontina? Bam…put it on a pizza. I don’t eat meat, but everyone knows that bacon is like the fairy dust of adult-food world. Just ask Jim Gaffigan.
So, do you have some kale? And you probably have garlic? Cook up a little bacon and sprinkle in on there…bibbidy bobbidy bacon. So c’mon, you got this.
This week was no different. We had brussels sprouts that were going to wilt soon, so we needed to use those. I had a yellow onion since I always tend to have onions in the house. And we had feta from when my friend Britt (aka Eating Bird Food) came to town and made us quinoa for dinner. So there ya go…pizza deliciousness.
Your favorite pizza dough-we used store bought
1 yellow onion
Feta cheese crumbles (we used peppered feta and it was delicious)
1 1/2 tablespoon olive oil
Salt and pepper
1 1/2 c. brussels sprouts
1 tablespoon balsamic vinegar
Red pepper flakes (we did about 2 tsp)
1. Preheat the oven to 500 degrees F to heat your pizza stone. Place the brussels sprouts and onion slices in a bowl and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place in skillet and cook until onions and sprouts are soft and almost translucent. Add splash of balsamic vinegar.
2. Once pizza stone is heated fully, remove from oven and add your stretched dough to the stone. Add olive oil and salt and pepper to the dough first to form a base layer. Top the pizza dough with onion and brussels mixture. Crumble goat cheese on top.
3. Place the pizza (on the stone) in the oven and bake for 15-18 minutes or until pizza crust is golden and cheese is melted. (We broiled on HIGH for about 1 minute to get that golden brown). Remove from oven let cool for a few minutes before slicing. Slice and serve warm.