Weak Knees Brussels Sprout Pizza
By Bushwick Kitchen
Weak Knees Brussels Sprout Pizza
By Bushwick Kitchen
Yield/Serves:
Makes 1 pizza
- ½ pound Brussels sprouts
- 2 garlic cloves, finely chopped
- 1 teaspoon vegetable oil
- 3 tablespoons Weak Knees Gochujang Sriracha
- 8 ounces pizza dough, thawed if frozen
- ¼ cup tomato sauce
- ½ cup grated Parmesan
- Freshly ground pepper to garnish
Preheat grill and pizza stone on high heat.
Trim the Brussels sprouts and slice into thin rounds. And sprouts, garlic, oil, and Weak Knees Gochujang Sriracha to a bowl. Toss to coat thoroughly and set aside.
Stretch pizza dough to roughly 12-inch round. Open grill and carefully lay dough on pizza stone. Spread tomato sauce over dough, leaving a 1-inch border for the crust, and evenly distribute sprouts. Grill for 7 to 9 minutes until nicely browned. Remove with a pizza peel or large spatula. Sprinkle with Parmesan and finish with pepper. Slice and serve.
Trim the Brussels sprouts and slice into thin rounds. And sprouts, garlic, oil, and Weak Knees Gochujang Sriracha to a bowl. Toss to coat thoroughly and set aside.
Stretch pizza dough to roughly 12-inch round. Open grill and carefully lay dough on pizza stone. Spread tomato sauce over dough, leaving a 1-inch border for the crust, and evenly distribute sprouts. Grill for 7 to 9 minutes until nicely browned. Remove with a pizza peel or large spatula. Sprinkle with Parmesan and finish with pepper. Slice and serve.