I don’t think my love of pizza is a secret to anyone who knows me. My answer for the question, “why this Italian dish?” is the potential for so many toppings and combinations. It’s not the bread or the cheese. It’s the idea of all the possible ingredients that make up the whole. The best part? I can make it healthier and be just as happy with my lunch and myself! Hooray for healthy and tasty choices!
Did I mention the pizza sauce is also homemade? If you’re limited for time you can use any store bought pizza sauce of your choice. But if you’re feeling like going all in the recipe for the sauce is included below.
Keep this dish light by making it a thin crust! American pizza puts a lot of emphasis on the bread and cheese, but real Italian pizza has a thinner crust and the focus is on those ingredients. How do I know this you ask? My husband was in Italy four years ago, and he will tell you the pizza crust is so thin it is nearly impossible to eat with your hands.
Brussels sprouts and red onions are a fantastic pairing and my favorite ingredients for almost any side dish. The added teriyaki sauce gives the onion an extra sweetness that works well with the other savory ingredients.
Brussels Sprouts Pizza with Teriyaki Red Onions
Ingredients for Dough:
- 1 envelope active dry yeast
- 1 c. warm water (hot water will kill the yeast)
- 1 c. whole wheat flour + 1 1/2 c. all purpose flour
- 2 tbsp. olive oil
- 1 tsp. sugar
- 1/4 tsp. salt
Ingredients for Pizza Topping:
- 1 c. chopped Brussels sprouts
- 1 c. Mozzarella cheese (or more if preferred)
- 1 c. sliced red onions
- 2 tbsp. teriyaki sauce
- Arugula (*optional)
Ingredients for Pizza Sauce:
- 2 cans of whole peeled tomatoes
- 1 tbsp. olive oil
- 3 cloves of garlic
- 1 tsp. dried oregano
- 1 tsp. sugar
- 1/4 tsp. red pepper flakes (*optional)
Directions for Pizza Sauce:
- Add all ingredients to food processor and blend until smooth.
- Transfer sauce to sauce pan and heat on medium for 15-30 minutes.
- Allow sauce to cool before use.
Directions for Pizza Dough and Toppings:
- Saute the cup of Brussels sprouts for 6 minutes on medium high with a teaspoon of olive oil, transfer to bowl. Add 1/2 c. of onions to the same pan with another teaspoon of olive oil and saute for 8 minutes on the same heat. Add teriyaki sauce and saute for another minute before transferring them to the same bowl as the Brussels sprouts.
- Combine yeast and warm water to your mixer, let the yeast grow for 5 minutes without stirring.
- Set oven to 420 degrees Fahrenheit.
- Set mixer on low and begin to stir the yeast, add sugar, salt, and olive oil.
- Add flour one cup at a time, allowing each cup to be fully blended into the mixture before adding the next.
- Scrape the dough out of the mixing bowl and onto a lightly floured surface. Add some flour to your hands if the dough is slightly sticky. It will become less sticky as you roll it on the floured surface.
- Knead the dough and roll it into a smooth, firm ball. Cut it into two pieces (Makes two medium pizzas). You can use dough immediately or save it in the fridge by placing in a bowl and covering with plastic wrap (use within 12 hours).
- If you’re ready to make your pizza take one of the dough balls and roll it out as thin as you would like (remember the dough rises in the oven so make sure to roll it out thinner than you prefer).
- Add your crust by pushing out dough from the center towards the edges with your hands. This gives you a circle that will keep the pizza sauce from leaking out.
- Add pizza sauce, then mozzarella cheese, then toppings. Add some of the leftover onions and arugula to give some freshness to the pizza. Top with a small amount of extra cheese over the toppings to solidify bigger ingredients.
- Bake for 10-14 minutes.
- Allow pizza to cool (no one likes getting their tongue burned by that cheese), top with red pepper flakes or Parmesan cheese.
ENJOY! Oh and don’t forget to take a picture and tag @thenourishgal on Instagram so I can see everyone’s beautiful creations!