Recipe: Brussels Sprouts and Rosemary Pizza
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One day we were buying pints of blackberries and blueberries, and seemingly the next day they were all gone. Pumpkins and decorative gourds have taken their place. The sun is lower in the sky and the produce is transitioning from summer to fall. But it's not all bad news because autumn means Brussels sprouts are back in season. To celebrate, we asked Portland chef Jenn Louis to take a break from opening her forthcoming LA restaurant to share with us an easy pizza recipe and she delivered. A few things to think about: If you have a favorite pizza shop, see if they'll sell you a ball of dough, which may be preferable to what you can get in the grocery store. Also, you can infuse your own olive oil by warming about half a cup of it in a small pot with sprigs of rosemary until it just bubbles, then let cool (store-bought works, too). As for the quail eggs? They're fun, pretty and a little different, but nutritionally very similar to hen eggs, so chef's choice on the bird of origin.
- 1 Tbsp semolina flour
- 12 oz store-bought whole wheat pizza dough
- 4-5 Brussels sprouts, thinly sliced
- 1 Tbsp thinly sliced red onion
- 1 tsp olive oil
- 2/3 tsp rosemary-infused olive oil, divided
- 3-6 quail eggs (if available) or 2 hen eggs
- 1 Tbsp grated Parmesan
- 2 tsp oregano
- Maldon sea salt
Heat oven to 500°, heating pizza stone, if using. Dust a wooden cutting board with flour, place dough on flour and stretch to desired size. Toss sprouts and onions in olive oil. Drizzle dough with 1 tsp rosemary-infused olive oil and top with sprouts and onions. Transfer pizza to pizza stone or baking sheet and bake until dough sets, 10 minutes. Carefully crack eggs into a liquid measuring cup. Remove pizza from oven and pour eggs into the center; return pizza to oven and continue baking until the crust is brown and eggs are set, rotating as needed, 2 minutes. Remove pizza from the oven, drizzle with remaining 2 tsp rosemary-infused olive oil, Parmesan, oregano, freshly ground black pepper and a pinch of salt on the yolks.