Brussels Sprouts Gratin Pizza
Cheesy, salty, and earthy, Brussels sprouts gratin combines all of those flavours into one decadent holiday side dish. So why keep this indulgence limited to just a casserole? Our pizza version swaps the bread crumb topping for a dough base and uses three kinds of cheese instead of one.
Traditionally made with cream and a single type of cheese, then topped with bread crumbs, almost anything can be gratinated. Potatoes are the obvious choice, but they’re only one option. One of our favourite things to make au gratin is Brussels sprouts. Their nutty, slightly bitter flavour makes them a delicious complement to the richness of full-fat dairy and bread crumbs.
And Brussels sprouts on pizza are always delightful. By combining two things we loved — cheesy bakes and pizza — we came up with something doubly great. On a base of crème fraîche (standing in for the cream), we put strips of bacon, three kinds of cheese (crystalline Gruyère, milky fresh mozzarella, and sharp cheddar) and, of course, Brussels sprouts. Cut thin, tossed in olive oil, salt and pepper, the veggie goes on raw and gets delightfully charred in the oven.
PS: If you happen to have leftover gratin from your big holiday party and want to spread that on top of a pizza dough instead of following our recipe, you’re well within your rights.
4 x 12-inch pizzas
4 x 250-gram dough balls
⅔ cup (100 grams) shallots, sliced
1½ tablespoons (20 gram)s butter
4 slices bacon, cut into ½-inch strips
¾ pound (320 grams) Brussels sprouts
1½ tablespoons (20 grams) extra-virgin olive oil
fine sea salt
⅔ cup (160 grams) crème fraîche
4 ounces (120 grams) Gruyère
8 ounces (240 grams) mozzarella
3½ ounces (100 grams) sharp cheddar, gratedMethod
This recipe would suit a variety of pizza styles, but we think our classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.
Slice the shallots into ⅛-inch slices. Heat butter in a small saucepan over medium heat, add the shallots, and cook until softened, about 8 minutes. Slice the bacon into ½-inch strips, add to a sauté pan or cast iron skillet, and cook over medium heat until crispy. Slice Brussels sprouts finely until shredded, toss with olive oil and salt in a small bowl, and set aside.
Fire 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 quickly and accurately check the temperature of the stone.
Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge using your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your lightly floured pizza peel or countertop.Using the back of a spoon, top with a quarter s of the crème fraîche.Then, sprinkle on a quarter each of the Gruyère and the mozzarella.Sprinkle on a quarter of the shallots and bacon, the latter crumbled into pieces.Add the Brussels sprouts.Finish with grated cheddar.Then slide the pizza off the peel and into the oven.Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake.Remove from the oven and place on a serving peel or board.Slice, serve and enjoy.