Contrary to popular belief due to my freckles, I am not Irish. Not even a bit. I do, however, enjoy traditional Irish fare namely potatoes and cabbage. When my St. Patrick’s themed box from Melissa’s produce arrived last week, I was stoked to see loads of potatoes and baby brussels sprouts, or as I like to call them, mini cabbages. Also in the box was an ingredient I’d never seen before. Kale sprouts. I love cooking with the unknown so I was excited for a culinary challenge.
Another thing I have in common with the Irish is the love of beer. What goes better with beer than pizza? My non-Irish brain formulated this great plan to make an “Irish” pizza with the ingredients from my produce box, and wash it down with a creamy Guinness.
My plan was a success!
This pizza was delicious (and healthy!) and the perfect food for a Saturday afternoon with friends and drinks.
Brussels Sprout and Potato Pizza
Vegetarian friendly pizza recipe
- 1 cup thinly sliced brussels sprouts
- 1 cup kale sprouts
- 2 teaspoons Olive Oil
- 3 cloves of garlic minced
- 1 cup thinly sliced fingerling potatoes
- 1 tube pre-made pizza dough
- Kosher Salt and pepper to taste
- 1 teaspoon Italian Seasoning
- 1/2 tsp crushed red pepper flakes
- 6 ounces ricotta cheese
- 1/4 cup shredded parmesan
Toss brussels sprouts and kale sprouts in olive oil and salt & pepper. Set aside.
Preheat the oven to 450ºF.
Spread pizza dough on a sheet pan sprayed with cooking spray
Place the potato slices on the pizza.
Sprinkle the pizza with garlic, italian seasoning, red pepper flakes, salt and pepper.
Pre-bake for 5-7 minutes or until the crust is golden and the potatoes are getting tender.
Remove from the oven and sprinkle the shredded brussels sprouts and kale sprouts over the top of the pizza.
Dot the ricotta cheese in 2-ounce dollops over the top of the pizza.Sprinkle with shredded parmesan.
Bake another 10 minutes until the brussels sprouts are tender and just beginning to char.
11. If desired, drizzle with truffle oil, and then slice and serve hot!