Description
This Brussels, Caramelized Onion and Pistachio Pizza offers a delightful twist on traditional pizza with a homemade yeast crust topped with sweet caramelized onions, tender sautéed Brussels sprouts, sharp cheddar and parmesan cheeses, and crunchy roasted pistachios. The combination provides a perfect balance of savory, sweet, and nutty flavors, enhanced by fresh herbs for a fresh finish. Ideal for a cozy dinner or a shareable appetizer, this pizza combines approachable ingredients with comforting techniques.
Ingredients
Scale
Crust
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- Flour and coarse cornmeal for dusting
Topping
- 3 tablespoons unsalted butter
- 2 large sweet onions, thinly sliced
- Kosher salt and pepper, to taste
- 1 pound Brussels sprouts, stems removed and thinly sliced
- 1 tablespoon olive oil
- 1 cup freshly grated sharp white cheddar cheese
- ½ cup freshly grated parmesan cheese, plus more for topping
- ¼ cup chopped roasted pistachios
- Fresh herbs like parsley or basil for topping, if desired
Instructions
- Activate Yeast and Prepare Dough: In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir and let sit until the mixture becomes foamy, about 10 minutes. Add flour and salt, then stir until a sticky dough forms. Use your hands to form dough into a ball and knead in an additional ½ cup flour on a floured surface for a few minutes until smooth.
- Let Dough Rise: Lightly oil the same bowl and place the dough inside, turning to coat. Cover with a towel and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Caramelize Onions: While the dough rises, melt 2 tablespoons butter in a skillet over medium heat. Add sliced onions, a pinch of kosher salt, and pepper. Cook for 10 minutes until onions soften. Reduce heat to low and cook for 20-25 minutes more, stirring often until onions are golden and caramelized but not overcooked.
- Sauté Brussels Sprouts: Preheat oven to 450°F. Remove onions and place them in a bowl. Add remaining tablespoon butter to skillet over medium heat. Add Brussels sprouts, season with salt and pepper, and cook for about 6-8 minutes until sprouts are softened and bright green.
- Prepare Pizza Base: Punch down risen dough and roll or shape it to fit a 10×15 inch baking sheet dusted with flour or cornmeal.
- Assemble the Pizza: Brush the dough evenly with 1 tablespoon olive oil. Sprinkle a layer of sharp white cheddar cheese over the dough. Spread the caramelized onions evenly on top, followed by the sautéed Brussels sprouts. Sprinkle the remaining cheddar and parmesan cheeses and top with chopped pistachios.
- Bake: Place the pizza on the baking sheet in the preheated oven. Bake for 15 to 20 minutes until the crust is golden and cheese is bubbly. Check at 15 minutes and extend baking time up to 5 more minutes if needed.
- Finish and Serve: Remove pizza from oven and let cool slightly. Garnish with fresh herbs and additional grated parmesan if desired. Slice and serve warm.
Notes
- For crispier crust, consider pre-baking the dough for 5 minutes before adding toppings.
- Use fresh, sweet onions for best caramelization results.
- Pistachios add a delightful crunch; substitute with walnuts or pecans if preferred.
- Allow the pizza to cool slightly before slicing to let the cheese set and prevent toppings from sliding.
- Fresh herbs like parsley or basil add brightness—feel free to omit or substitute based on preference.
Nutrition
- Serving Size: 1/4 of pizza
- Calories: 410
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 35mg
