A few years ago, I traveled to New York City regularly for work. I always stayed at the Holiday Inn Express in the Financial District, and on nights when none of my co-workers were in town, I would head across the street to Sauce & Barrel, a pizzeria and bar. I don’t enjoy eating out by myself, but I would bring my Kindle, order a glass of Prosecco, and order the Brussels sprout pizza.
I loved that pizza. And while I no longer work at that company and I don’t get to New York nearly as often, I still enjoy this delicious pie. I’ve created my own version of Sauce & Barrel’s Brussels sprout pizza that’s just as yummy.
The ingredient amounts I include below are estimates, so please just use them as a guide. They work well for a personal-sized pizza, but if you are making a full-sized pie, just add more of everything accordingly.
Brussels Sprout Pizza
Pizza crust (half of a Brooklyn Bred rectangular crust or a piece of naan bread)
1/4 cup shredded mozzarella
3-5 Brussels sprouts, sliced
1-2 pieces of prosciutto
1/4 cup crumbled goat cheese
1-2 tbsp. pesto (optional)
Red pepper flakes (optional)
Olive oil
Directions
- Preheat oven to 400 degrees Fahrenheit.
- If using, spread the crust with pesto.
- Sprinkle shredded mozzarella over the crust. Follow with the Brussels sprouts.
- Tear the prosciutto into strips or smaller pieces and place on top of the Brussels sprouts.
- Sprinkle the crumbled goat cheese and red pepper flakes (if using) over the prosciutto.
- Drizzle with olive oil
- Bake for 12 minutes or until to goat cheese and prosciutto begin to brown.
As always, a few things to note. First, consider the pesto optional. The original Sauce & Barrel version does not have it and I don’t always include it. But if you do use it, I highly recommend this one from Trader Joe’s. Not only is it delicious, but it’s also vegan, which is perfect, since my husband doesn’t eat cheese (but that’s a whole other blog post right there!)
I love the adding a bit of heat with red pepper flakes, but skip them if they are too spicy for you. The original version used a chili oil, but since I don’t regularly have that on hand, red pepper flakes work just as well.
Finally, if you don’t like goat cheese, skip it! I added goat cheese to my version because I love it, but you can just as easily sprinkle a bit more mozzarella or a bit of Parmesan over the top.
I hope you’ll give my Brussels sprout pizza a try. If you do, let me know what you think! And if you’re ever in New York City, stop by Sauce & Barrel to taste the original.