Do you have any leftover Brussels sprouts? Good. Here’s what to do.
Get up from your computer (or, more likely, put down your iPhone) and go look in your fridge. Do you have any leftover roasted Brussels sprouts? Or any cooked vegetables at all, for that matter? You do? Yes! Then you are just six ingredients (plus olive oil, salt and pepper) away from weeknight pizza bliss.
Seriously. You can use any vegetables. This time I made this pizza with Brussels sprouts, but I’ve also used zucchini, cherry tomatoes, corn, mushrooms, and kale. I think broccoli, cauliflower, carrots, and parsnips would all be delicious, too. Let your vegetable drawer be your guide.
When we lived in Brooklyn, I never made pizza. Why would I bother? We had literally four pizza places within a few block radius of our apartment, and each one was different. One specialized in grandma pies, one was kid-friendly, one had an amazing rooftop dining area, and one (Franny’s) had the clam pie of my dreams.
Ah, those were the days. Now that we live in Westchester, it’s not like we are pizza-deprived, but it’s no longer right at our fingertips. So I’ve taken to making it myself. Just call me a pizzaiola. Or actually…don’t.
A quick way to make homemade pizza feel a little bit fancy is to use white sauce instead of tomato sauce. Wait, don’t be intimidated! This creamy, cheesy, garlicy sauce takes less than five minutes to make. I am not kidding. Start your stop watch and we’ll have our own mini Top Chef Quickfire Challenge.
Then just slather that yummy sauce over your pizza dough, top with more cheese (all the cheese!), and those roasted vegetables. Into the oven and BOOM. It’s like you’re at a hipster artisanal pizza restaurant, right on your very own couch at your very own dining room table like a civilized family.
This easy white pizza is on regular rotation in our house because it’s so incredibly simple and quick, the variations are endless, and everyone will eat it. Full disclosure: Owen picks the vegetables off, but…if it’s not a hot dog, I’m #winning.
Easy White Pizza with Brussels Sprouts
2015-11-25 02:00:01
Serves 4
Use any leftover cooked veggies you have in place of the Brussels sprouts.
Ingredients
- 1 pound store-bought pizza dough
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 3/4 cup milk (whole or low fat is fine, don't use skim)
- 2 tablespoons all-purpose flour
- 1/4 cup grated parmesan cheese
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1 heaping cup roasted Brussels sprouts (or any leftover vegetables)
Instructions
- At least 1 hour and up to 3 hours before you plan to make the pizza, remove the dough from the refrigerator and let it warm to room temperature.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a small pot, heat the olive oil and garlic over medium heat, stirring occasionally, until the garlic starts to sizzle, about 2 minutes. Whisk the milk and flour in a small bowl and pour into the pot. Cook, whisking, until the mixture thickens to the consistency of pudding, 2 to 3 minutes. Remove from the heat, whisk in the parmesan cheese, and season to taste with salt and pepper.
- On a lightly floured work surface, roll the dough out with a rolling pin into a big circle (it doesn't have to be perfect, just try to get it to at least 12 inches in diameter). Transfer the dough to the prepared baking sheet. Spread the white sauce evenly over the dough. Top with the mozzarella and the Brussels sprouts. Bake the pizza until the crust has risen and the cheese is bubbling and just beginning to brown in spots, 20 to 25 minutes. Cool 5 minutes, then cut into wedges and serve.
Turnip the Oven https://turniptheoven.com/
