Brussels Sprout Pizza
with Pickled Chiles and Cheddar
Makes one 14-inch pizza
Although Italian cheeses usually get all the love, don’t forget about cheddar when making pizzas. It melts easily, has a sweet, nutty flavor that loves Brussels sprouts and other green vegetables, and works on both red and white pies. On this pizza, the pickled jalapeños are vital, as their bright heat and acidity help lift the other flavors.
- 2 cups loosely packed Brussels sprout leaves (dark outer leaves only, from about 1 pound Brussels sprouts)
- One 250-gram portion Whole-Wheat Pizza Dough
- ¼ cup ricotta
- ¼ cup finely grated Parmesan cheese
- 2 teaspoons oil from Garlic Confit or extra-virgin olive oil
- 1 tablespoon finely chopped parsley
- Kosher salt
- 3 tablespoons finely grated aged cheddar cheese (I use Cabot Clothbound Cheddar)
- 12 Pickled Jalapeño slices
- 1 lemon, for zesting
Bring a saucepan of salted water to a boil. Blanch the Brussels sprout leaves until they’re bright green and just tender, 1 to 2 minutes. Transfer to paper towels to drain, patting them very dry.
Preheat the oven to 500°F. Place a pizza stone, pizza steel, or baking sheet in the oven to preheat. Stretch the dough into a 14-inch round and place on a floured pizza peel. Using a spoon, place dollops of the ricotta around the dough, leaving a ½-inch border around the edge. Top with the Parmesan. In a bowl, toss the Brussels sprout leaves with the garlic oil, parsley, and a pinch of salt. Spread the leaves evenly over the pizza. Bake on the preheated pizza stone, steel, or baking sheet until crispy on the bottom, 10 to 15 minutes. Remove from the oven and immediately sprinkle the cheddar over the pie. (If you wish, return the pie to the oven for a minute or two to melt.) Sprinkle the pickled jalapeños over the pie and grate some lemon zest over. Serve.
The Takeaway
When I think about toppings for pizza, I always consider moisture content. The pizza bakes for 10 to 15 minutes, so anything you put on top should cook through in that same window, or you need to slice it more thinly or precook it. But some thin ingredients, like Brussels sprout leaves, will dry out too quickly, so a quick blanch will add the moisture they need to properly crisp up while the pizza bakes.