Recipe: Brussels Sprouts and Rosemary Pizza
Store-bought dough makes easy work of this hearty vegetarian recipe.
In addition to being a great source of vitamins A and C, Brussel sprouts contain glucosinolates, which help protect your stomach's lining from bad bacteria such as the kind that causes ulcers. Here, Portland-based chef Jenn shares an easy pizza recipe featuring the mini cabbage. 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 tablespoon semolina flour
- 12 ounces store-bought whole wheat pizza dough
- 4-5 Brussels sprouts, thinly sliced
- 1 tablespoon red onion, thinly sliced
- 1 teaspoon olive oil
- 3 teaspoons rosemary-infused olive oil
- 3-6 quail eggs (if available) or 2 hen eggs
- 1 tablespoon Parmesan, grated
- 2 teaspoons oregano
- Maldon sea salt
Preheat oven to 500 degrees, 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 teaspoon 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, two minutes. Remove pizza from the oven, drizzle with remaining 2 teaspoon rosemary-infused olive oil, Parmesan, oregano, freshly ground black pepper and a pinch of Maldon salt on the yolks.