Tacky, salty, and earthy, Brussels sprouts gratin combines all of these flavors into one decadent vacation facet dish. So why preserve this indulgence restricted to only a casserole? Our pizza model swaps the bread crumb topping for a dough base and makes use of three sorts of cheese as a substitute of 1.
Traditionally made with cream and a single sort of cheese, then topped with bread crumbs, virtually something may be gratinated. Potatoes are the plain selection, however they’re just one possibility. One in every of our favourite issues to make au gratin is Brussels sprouts. Their nutty, barely bitter taste makes them a scrumptious complement to the richness of full-fat dairy and bread crumbs.
And Brussels sprouts on pizza are at all times pleasant. By combining two issues we cherished — tacky bakes and pizza — we got here up with one thing doubly nice. On a base of crème fraîche (standing in for the cream), we put strips of bacon, three sorts of cheese (crystalline Gruyère, milky recent mozzarella, and sharp cheddar) and, in fact, Brussels sprouts. Minimize skinny, tossed in olive oil, salt and pepper, the veggie goes on uncooked and will get delightfully charred within the oven.
PS: Should you occur to have leftover gratin out of your massive vacation occasion and wish to unfold that on high of a pizza dough as a substitute of following our recipe, you’re effectively inside your rights.
For extra Brussels sprouts concepts, try Martin Nordin’s Jerusalem Artichoke and Brussels Sprout Pizza and our Brussels Sprout & Apple-Bacon Jam Pizza recipes.
This recipe is featured in Taking Thanksgiving Classics for a Spin. Discover more holiday recipes here.
Time
20 minutes
Yield
4 x 12-inch pizzas
Gear
saucepan
small bowl
cheese grater
Ooni Pizza Dough Scraper
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Components
4 x 250-gram dough balls
⅔ cup (100 grams) shallots, sliced
1½ tablespoons (20 grams) butter
4 slices bacon, lower into ½-inch strips
¾ pound (320 grams) Brussels sprouts
1½ tablespoons (20 grams) extra-virgin olive oil
high quality sea salt
⅔ cup (160 grams) crème fraîche
4 ounces (120 grams) Gruyère
8 ounces (240 grams) mozzarella
3½ ounces (100 grams) sharp cheddar, gratedMethodology
This recipe would swimsuit a variety of pizza styles, however we expect our classic pizza dough can be an important match. Be sure to organize your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
Slice the shallots into ⅛-inch slices. Warmth butter in a small saucepan over medium warmth, add the shallots, and prepare dinner till softened, about 8 minutes. Slice the bacon into ½-inch strips, add to a sauté pan or forged iron skillet, and prepare dinner over medium warmth till crispy. Slice Brussels sprouts finely till shredded, toss with olive oil and salt in a small bowl, and put aside.
Fireplace up your oven, aiming for 850°F to 950°F (450°C to 500°C) on the stone baking board inside. Use an infrared thermometer to rapidly and precisely examine the temperature of the stone.
Place a dough ball in your flippantly floured work floor. Push the air from the middle out to the sting utilizing your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your flippantly floured pizza peel or countertop.
Utilizing the again of a spoon, high with 1 / 4 s of the crème fraîche.
Then, sprinkle on 1 / 4 every of the Gruyère and the mozzarella. 
Sprinkle on 1 / 4 of the shallots and bacon, the latter crumbled into items. 
Add the Brussels sprouts.
End with grated cheddar.
Then slide the pizza off the peel and into the oven. 
Prepare dinner for 60 to 90 seconds, turning the pizza repeatedly to make sure a fair bake. 
Take away from the oven and place on a serving peel or board.
Slice, serve and luxuriate in.
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