Gone are the days when Brussels sprouts were spoken of disparagingly. It wasn’t so surprising, really, when the most common way to prepare them was to steam or boil them to mush. The recent popularity of crisp and caramelized oven- or pan-roasted Brussels sprouts has caused this humble vegetable to undergo a renaissance. Even kids will eat Brussels sprouts when they top a cheese-and-sausage pizza.
- Yield: 8 Servings
- Preparation Time: 40 Minutes
- 1 cup warm water (105°F to 115°F)
- 1 teaspoon active dry yeast
- 2½ to 3 cups bread flour
- 3 tablespoons olive oil
- 1½teaspoons salt
- 12 ounces ground pork
- 1 teaspoon fennel seeds
- ½ teaspoon salt
- ½ teaspoon crushed red pepper
- 1 pound fresh Brussels sprouts
- 2 cups shredded Gruyère cheese (8 ounces)
- 1 small red onion, thinly sliced and separated into rings
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- For crust, in a small bowl stir together the water and yeast. In a large mixing bowl combine 2 cups of the flour, the 3 tablespoons olive oil, the 1½ teaspoons salt, and the yeast mixture. Beat with an electric mixer on low until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 2 hours).
- Meanwhile, for sausage, in a large bowl combine pork, fennel seeds, the ½ teaspoon salt, and crushed red pepper. Preheat a large nonstick skillet over medium-high heat. Drop ½-inch pieces of meat mixture into the hot skillet. Cook until meat is no longer pink, stirring occasionally. Remove skillet from heat; drain off fat. Set sausage aside.
- Punch dough down; let rest for 10 minutes. Preheat oven to 500°F. Adjust oven rack to lowest position. Meanwhile, trim bottoms from Brussels sprouts and remove any browned outer leaves. Thinly slice Brussels sprouts; set aside.
- Place dough on a well-oiled 17×13-inch baking pan or a 14-inch pizza pan. Press and stretch the dough to the edges of the pan. Let dough rest for 5 minutes. If necessary, stretch dough again to cover pan.
- Bake on lowest oven rack for 10 minutes. Remove crust from oven. Top with cheese, sausage, Brussels sprouts, onion, and garlic. Drizzle with 1 tablespoon oil. Bake for 10 to 12 minutes more or until edges are crisp and toppings are browned, turning pan once to ensure even browning.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.