Don't kill me! But I made another pizza inspired by all of the fall vegetables that are beginning to roll out in my local grocery stores. I've been having dreams of consuming mountains upon mountains of brussels sprouts so adding them to the pizza as the base seemed like the most logical thing to do, and the rest just fell into place afterwards.
And in really exciting news, I finally bought a PIZZA STONE!! AHHHHHHHHH
Ingredients:
- 1 medium sweet potato
- 1 medium parsnip
- 1 lb fresh brussels sprouts
- 4 oz soyrizo (not-pictured)
- 1 whole wheat pizza
- 1/4 c golden raisins
- 1/4 c balsamic vinegar
- 1 t clover honey
- Salt and pepper to taste
- Rosemary to taste
1. Pre-heat the oven to 450° F
2. Peel and dice the parsnip and sweet potato into the same size pieces so they cook evenly.
3. Cut off the stalk of the brussels sprouts and shave into slivers.
4. In a non-stick pan add the diced parsnip and sweet potato and sauté at high heat until they begin to roast. Add salt, pepper, and rosemary to taste. Cook until the vegetables become almost like a hash or home fry, soft when bite in, with a crust on the outside.
5. In another non-stick pan, add the shaved brussels sprouts and sauté on high heat until the leaves begin to wilt and become soft. Add salt and pepper to taste.
6. In a small sauce pan, combine balsamic vinegar and honey and bring to a boil. Once the sauce comes to a boil, lower the heat to low and continue to simmer for 10 minutes or until the sauce reduces to half the amount. Stir frequently as to not burn.
7. In a smaller non-stick pan (I know, going on pan number 4, but trust me, this is goooood!) add the soyrizo on high heat. Continue cooking until a crust begins to form. Remove from heat when at desired crispiness.
8. Roll out pizza dough until it fills the pizza stone. I had put flour down, but needed something more granular like corn meal. The dough ended up soaking up the flour and in the end, sticking to the stone. I guess there's a learning curve with the pizza stone.
9. Layer the brussels sprouts down first, followed by the sweet potato and parsnip hash, then the soyrizo, and then sprinkle the golden raisins. For a final touch, drizzle the balsamic honey reduction over the pizza and then rub into the end of the crust to bake in.
10. Bake in the oven for 12-14 minutes. Until crust is golden and the dough is cooked all of the way through.
11. Cut into triangles and enjoy!
The toppings on this pizza were really fun to consume all together on this delicious doughy crust. The sweetness of the sweet potato, the spicy bite of the parsnip, the softness and freshness of the brussels sprouts, the added pop of sugar with the golden raisins, the saltiness of the soyrizo and of course the bonus of the balsamic honey reduction just brought all of the flavors together.
Definitely made me itching for autumn to fall upon us and for more of the root vegetables and varieties of squash to enter my life for the next few months! I can't wait!
BONUS PIC: Trying to pry the delicious pizza off the stone. I'll get better - I just know it!
Cheers,
Kate
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