Vegetarian Caramelized Brussels Sprout Pizza Recipe
Pizza can be simple and delightful, or you can take it to a gourmet place that you have never imagined. This Vegetarian Caramelized Brussels Sprout Pizza recipe does just that. You won’t even miss those pepperonis and ground sausage crumbles with this fantastic and easy-to-make recipe. Savory layers of cheese on a basically base that is basically garlic bread are paired with the deeply flavored sweetness of caramelized sprouts and shallots. All of this culminates with creamy truffle aioli and crunchy pistachios. This colorful and intensely flavorful barbecue pizza recipe.
Vegetarian Caramelized Brussels Sprout Pizza Recipe
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- 1 pkg pizza dough
- 1 lb. (453 g) brussels sprouts, thinly sliced or shredded
- 3 shallots, sliced thin
- 1 to 2 tbsp. oil
- Salt and pepper to taste
- ¼ cup (44 g) shredded parmesan cheese
- 1 cup (225 g) shredded mozzarella cheese
- 3 tbsp. truffle aioli to garnish
- Handful roasted pistachios to garnish
- Cornmeal and flour for dusting
Balsamic Butter
- ½ cup (1 stick/113g) butter, softened
- 2 tsp. honey
- 3 tbsp. balsamic vinegar
- 1 clove garlic, minced
- Place a pizza stone onto your barbecue cooking grids and preheat to 400°F (204°C) using all burners.
- Prepare the brussels sprouts and shallots. Brush a baking sheet with oil and lay the sprouts and shallots out in a single layer. Drizzle with remaining oil, sprinkling with salt and pepper to taste. Place the baking sheet onto the pizza stone on the grill and cook for 15 to 25 minutes.
- While the brussels sprouts and shallots are caramelizing, prep the balsamic butter by combining all of the ingredients and setting aside.
- Shred the cheese.
- Once the sprouts are caramelized, remove them from the grill and turn up the temperature to between 450°F and 500°F (232°C and 260°C).
- Roll out the dough on a floured surface, and spread a generous amount of the balsamic butter on the dough. Use a pizza peel that is likewise well-floured or corn-mealed, and transfer the pizza to the barbecue. Before sliding the pizza onto the stone, toss a layer of cornmeal onto the stone.
- Close the lid and bake the pizza dough for 5 minutes before opening up the barbecue again. Layer a quarter of the mozzarella onto the crust, followed by an arrangement of the caramelized sprouts and shallots. Top that with most of the remaining cheese.
- Bake your pizza until the crust is golden and the cheese is melted and bubbly 5 to 15 minutes. When you close the grill to cook, feel free to turn down or off the two burners below the pizza stone depending on how hot your barbecue is.
- Use the pizza spatula to remove your pizza from the barbecue and place it on to a cutting board for slicing.
- Once sliced, drizzle with truffle aioli and a handful of pistachios, as well as the remaining cheese for garnish. For non-vegetarian enhancement, feel free to add chopped, crisp bacon to this recipe.
Whether you are a vegetarian or not, this recipe for Vegetarian Caramelized Brussels Sprout Pizza is definitely going on your go-to pizza list. What’s your favorite type of pizza to make on your Napoleon Grill? Share your BBQ pizza recipe, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather your ingredients
Once shredded, season the brussels sprouts and shallots with oil, salt, and pepper
Roast the shredded veg while preparing the pizza dough
Getting crispy
Get the balsamic buttered crust onto the baking stone and then top it with cheese and veggies
Gotta have more cheese. Bake until melted and bubbly
Ready to slice
Drizzle with truffle aioli and garnish with pistachios and shaved parmesan
Gotta have that cheese pull
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather your ingredients
Once shredded, season the brussels sprouts and shallots with oil, salt, and pepper
Roast the shredded veg while preparing the pizza dough
Getting crispy
Get the balsamic buttered crust onto the baking stone and then top it with cheese and veggies
Gotta have more cheese. Bake until melted and bubbly
Ready to slice
Drizzle with truffle aioli and garnish with pistachios and shaved parmesan
Gotta have that cheese pull