Spicy Brussels Tops Pizza with Capers and Parsley
In order to shred the Brussels sprouts tops I ran them through the slicing blade of my food processor. The grating blade made the shreds way too small, but the slicing blade did the trick. Admittedly, Brussels sprouts tops are not an incredibly common ingredient. But, you could easily use actual Brussels sprouts in the same way and I think it would taste very similar – and similarly delicious.
This recipe was submitted by Booklover Cook in collaboration with the OxBox Project, food bloggers creating delicious recipes featuring Oxbow vegetables.
- See note on pizza crust below
- 3 Tbsp Olive oil
- 1 small Onion, diced
- 2 cloves Garlic, minced
- 3 C Shredded Brussels sprouts tops
- 2 C Baby spinach leaves
- 1/2 tsp salt
- 1/4 - 1/2 tsp Red pepper flakes
- 1/2 C Fresh mozzarella cheese, diced
- 1 Tbsp Capers, roughly chopped
- 1 Tbsp Fresh parsley, chopped
- lemon juice from 1/2 lemon
Pizza crust: use half of this pizza crust (I left the honey out this time and it worked well for this pizza)
Preheat oven to 500°F.
Sauté onion over medium-low heat with 2 tablespoons olive oil for 3-4 minutes until translucent. Then add the garlic and cook for another 30 seconds to 1 minute, until the garlic is fragrant.
Add the shredded Brussels tops, spinach, salt, and red pepper flakes, and sauté until the Brussels tops are tender (5-10 minutes).
While that is cooking, roll out the pizza dough into a 12- to 14-inch disk and transfer to pizza pan or stone. Lightly brush the dough with the remaining 1 tablespoon of olive oil, leaving a 1/2-inch border around the edge dry.
Evenly sprinkle the cheese on the oiled dough. When the greens are done, spread them over the cheese, then top with the capers.
Put the pizza in the oven and bake for 10 minutes, until the crust is brown and crisp.
Remove the pizza from the oven, sprinkle with parsley and lemon juice. Slice and serve.
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