Brussels Sprouts, Apples & Blood Oranges
Brussels sprouts & apples two ways (sautéed & fresh), whole grain mustard, blood oranges, lemon zest, dried cranberries, toasted almonds & pine nuts, scallions, cheddar & grated pecorino romano
Okay sure, we did Brussels sprouts and oranges two pizzas ago. But this one is different? For one, these are BLOOD oranges. They are a totally different color! And we have apples and mustard this time! But for real, this is basically an early spring version of that winter salad pizza, with some twists and updates and additional deliciousness. Because Brussels sprouts and citrus is just a winning combination, and I will not be told otherwise.
1 ball of pizza dough
flour for dusting
semolina flour for pizza stone
salt & pepper
3 cups Brussels sprouts, trimmed & thinly sliced
2 tablespoons lemon juice
~2 teaspoons lemon zest
1 apple, peeled & halved, 1 half diced & 1 half sliced
1/4 cup pine nuts, toasted
1/4 cup almonds, toasted & roughly chopped
1/3 cup dried cranberries
1/4 cup *scallions (green parts only), thinly sliced
1/4 cup grated pecorino romano, plus extra for sprinkling on top
1 hunk sharp cheddar, sliced
1 dollop of whole grain mustard
1 blood orange, peeled & cut into half moon slices or wedges
*You could also use chives here, instead or in addition
Preheat your oven to 550° F, or as hot as it will go. While it's heating, combine 1 cup of your Brussels sprouts with the diced apples and sauté in a pan with some olive oil over medium heat, cooking for about 5 minutes, until the sprouts are starting to brown and the apples are tender.
In a bowl, combine the remaining Brussels sprouts and apple slices with the lemon juice, 2 tablespoons olive oil, pine nuts, cranberries, almonds, scallions, pecorino and salt & pepper. Let sit.
Now you can prep and par-bake your dough using the instructions on the right. Once it's prepared, brush it lightly with olive oil and spread a thin layer of mustard over the pizza, followed by slices of the sharp cheddar. Top with the sautéed Brussels sprouts and apples. Bake until the cheese is melty and the crust is golden brown.
Take the pizza out and top with the fresh salad. Add the blood oranges on top and sprinkle with some lemon zest and the remaining pecorino. Slice it up and enjoy!
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