Shaved Brussels + Grilled Pear Pizza
Hello & Happy Monday!!
While I love pizza just as much as the next person, my approach to making the perfect pizza is to develop a recipe that not only caters to your tastebuds, but one that is also nutrient dense.
Thus, the shaved brussels pizza was born!
I know from a distance this concept may appear somewhat outside the box and the ingredient list perhaps is too long, but all of these items are staples and in essence each can be made in large quantities to be use in a myriad of recipes.
What I love about this pizza is that its comparable to a salad pizza, but the brussels on top can actually be heated in the oven, crispy, and offer additional flavor and texture. Also, all the ingredients are accessible, affordable and add multiple dimensions of flavor. The shiitake bacon offers a savory taste, the onions a sweet and sour taste, the grilled pear a mild sweetness, and the shaved brussels bring the entire pizza altogether.
Looking for another salad pizza concept?
If you’re not crazy about all of the ingredients, feel free to modify them as you desire. Figs are a great substitute for pears if you’re not a pear person (I am). However, I immensely enjoyed all of the flavor profiles of the ingredients and how they seamlessly “PEARED” together. (See what I did there)
If you’re looking to explore the world of nutrient dense pizzas that pack lots of flavor, and less calories..
You need to try my Shaved Brussels & Grilled Pear Pizza!!
Why this recipe rocks:
Ingredients can be made in bulk for other recipes
Perfect fall pizza
Great for entertaining
Eat Drink Shrink
Yields 6-8 slices
1 hrPrep Time
23 minCook Time
1 hr, 23 Total Time
- 1 1/3 cups warm water
- 2¼ tsp instant yeast
- 3¾ cups all-purpose flour
- 1 Tbsp sugar
- 1 Tbsp salt
- 2 Tbsp olive oil
- Coarse semolina, to dust
- 2 tbsp nutritional yeast
- 1 tbsp dried basil
- 4 1/2 cups Brussels sprouts – trimmed, halved and cut lengthwise in 1/8? slices
- 1/4 teaspoon sea salt
- freshly ground black pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 cup Follow Your Heart vegan parm
- 1/2 pear sliced
- 1/2 cup red wine
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1 Tablespoon Better Body Foods coconut sugar
- 1 Tablespoon olive oil
- 1 large onion, sliced
- 1 sprig thyme
- 1 packages of shiitakes (sliced)
- 1 tbs tamari
- 1 tbs liquid smoke
- 2 tbs coconut oil
- 1 tbs vegan Worcestershire
- 1 tsp red pepper flakes
- Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 minutes. Rotate the mushrooms midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)
- To make dough: Preheat oven to 200°F. In a bowl combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy. Add in flour, sugar, salt, and olive oil; knead on a floured surface for for 5-10 minutes until dough has formed. It should be elastic and pull away from the sides of the bowl. Transfer dough to a lightly oiled bowl; cover with aluminum foil, and place bowl in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 2 hours until it has doubled in size. Divide into two balls of dough, then use one for the remainder of this recipe. Remove dough from oven, For a thin crust place baking sheet into the oven.
- While the dough rises, prepare the toppings. Place sliced onions in a pan with a drizzle of olive oil. Cook until clear, about 5-7 minute. Now add the coconut sugar, red wine and balsamic vinegar. Over medium high heat and bring to a gentle boil. Continue to boil (not crazily--turn down the heat if the boil is too wild) until the mixture is reduced to about ½ cup. This will take 25-35 minutes. Once reduced, remove from heat and allow to cool. Add thyme.
- Prep the brussels by trimming the bottom part using a mandolin. Cut lengthwise in 1/8? slices. Place the shaved Brussels sprouts in a large bowl. Sprinkle with the salt and pepper. Drizzle with the lemon juice and olive oil and toss well with your hands until the Brussels are well coated with the oil. Set aside. For the pears, spray with coconut oil and simply throw on a grill/griddle for 3-5 minutes on each side.
- Once the dough has risen, crank the heat on the oven up to 500 degrees. Let the sheet heat for at least 20 minutes in the oven. Dust a flat surface with flour and stretch out the the pizza dough for baking. Take the heated tray out of the oven and transfer the dough directly on to it. This dough will start cooking right away providing a crispy crust. Bake the crust for 20 minutes. Then top with caramelized onions, shaved brussels, vegan parm, and shiitake bacon and bake for an additional 15-20 minutes. Remove from heat and top with grilled pears and thyme sprigs.
- Meanwhile, heat oil in a pan over medium heat and add the onions. Cook, stirring frequently, until onions are a golden caramel color and very sweet. This will take 25-30 minutes. If the onions start to burn you can turn down the heat a little bit and/or add a sprinkling of water to the pan. Once onions are caramelized, remove from heat and set aside.