Try this pizza loaded with crispy brussels sprouts, a cheesy mix of mozzarella and feta, and a final topping of sweet and savory beer caramelized onions with a drizzle of balsamic.
Every Friday is pizza night. Last week, I made the dough (click here for my favorite dough recipe) and decided it was time to celebrate the weekend. And what better way to celebrate than with boozy Brussels sprout pizza?
This delicious Brussels sprout pizza has a crispy top with a cheesy, boozy caramelized onion interior. Sweet, savory, and smoky flavors combine in what will soon be your favorite pizza! 
Caramelized Onion and Brussels Sprout Pizza
- Total Time: 17 minutes
- Yield: 4 servings 1x
Description
A gourmet vegetarian pizza featuring sweet, beer-caramelized onions, crispy Brussels sprout leaves, and tangy feta cheese, all finished with a drizzle of balsamic reduction.
Ingredients
- 1 tablespoon (15ml) butter
- 1 large red onion (or 2 small onions,sliced)
- 1/2 cup (118ml) dark beer
- 1 cup (88g) Brussels sprouts
- 1/2 tablespoon (7ml) olive oil
- Salt and pepper
- 1 large pizza dough (store bought or homemade)
- 1 tablespoon (15ml) olive oil
- 1 cup (180g) shredded mozzarella cheese
- 1/2 cup to 1 cup (50g to 100g) crumbled feta cheese
- 1 tablespoon (15ml) balsamic reduction
Instructions
- Melt butter in a pan over medium/low heat then add onions. Cook gently for 15 minutes, ensuring onions don’t become crispy.
- Increase heat to medium and add half of the beer to the onions. Cook, stirring occasionally, until beer has evaporated. Add remaining beer and cook again until evaporated (about 15 minutes). Remove from heat.
- Separate leaves from the Brussels sprouts by trimming the bottom stem and plucking off the leaves. When you can’t easily pull off any more leaves, finely slice the small sprout core.
- Toss Brussels sprout leaves and shreds with 1/2 tablespoon (7 ml) olive oil and a dash of salt and pepper. Use your finger to really work the oil into the leaf crevices for maximum crispiness while cooking!
- Spread 1 tablespoon (15 ml) olive oil onto the dough, then sprinkle on onions, mozzarella, sprouts, and feta cheese.
- Bake on a pizza pan or preheated pan at 425°F (218°C) for 10 to 15 minutes, until top is lightly browned.
- Drizzle with balsamic reduction and serve immediately.
Notes
*How to make a balsamic reduction: Bring ½ cup of balsamic vinegar to a simmer in a small saucepan. Whisking occasionally, allow balsamic to cook and reduce down until it is syrupy and coats the pan and spoon (it will reduce in volume by about half).
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Cuisine: New American
Frequently Asked Questions
What type of beer works best for the beer caramelized onions?
A malty beer like a brown ale or amber ale works best, as it enhances the sweetness of the onions during the caramelization process.
How do I achieve crispy Brussels sprouts on the pizza?
Make sure to roast the Brussels sprouts at a high temperature, around 425°F, and toss them in olive oil to help them crisp up while baking.
Can I substitute feta cheese with another type of cheese?
Yes, you can use goat cheese or ricotta as substitutes for feta, but keep in mind that the flavor profile will change slightly.
