Description
This Brussels, Caramelized Onion and Pistachio Pizza features a homemade yeast crust topped with sweet caramelized onions, tender sautéed Brussels sprouts, sharp white cheddar, Parmesan cheese, and crunchy roasted pistachios. With a perfect balance of savory, sweet, and nutty flavors, this pizza is a gourmet twist on a classic favorite, baked to golden bubbly perfection and garnished with fresh herbs for a delightful finish.
Ingredients
Units
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
- 1/2 cup freshly grated Parmesan cheese, plus more for topping
- 1/4 cup chopped roasted pistachios
- Fresh herbs like parsley or basil for topping, if desired
Instructions
- Activate yeast: In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir briefly, then let sit until foamy, about 10 minutes, indicating the yeast is active.
- Make dough: Add the all-purpose flour and salt to the yeast mixture, stirring until combined and dough starts forming but is still sticky. Using your hands, form into a ball, and knead in an additional ½ cup of flour on a floured surface for a few minutes until smooth and elastic.
- First rise: Rub the mixing bowl with olive oil and place the dough inside, turning to coat. Cover with a towel and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
- Caramelize onions: While dough rises, heat 2 tablespoons of butter in a skillet over medium heat. Add thinly sliced onions with a pinch of kosher salt and pepper. Cook, stirring often, for 10 minutes until softened. Reduce heat to low and continue cooking, stirring frequently for 20-25 minutes until golden and caramelized but not overly browned.
- Sauté Brussels sprouts: Preheat oven to 450°F (232°C). Remove onions from skillet and set aside. Add remaining 1 tablespoon butter to the skillet over medium heat. Add sliced Brussels sprouts with a pinch of salt and pepper. Sauté for 6 to 8 minutes, stirring often, until sprouts are tender and bright green.
- Shape dough: Punch down risen dough and place on floured surface. Roll or stretch dough to fit a 10×15 inch baking sheet, forming the pizza base.
- Assemble pizza: Brush dough evenly with 1 tablespoon olive oil. Sprinkle a layer of sharp cheddar cheese over the surface. Spread caramelized onions over the cheese, followed by sautéed Brussels sprouts. Top with remaining cheddar, Parmesan cheese, and chopped roasted pistachios.
- Bake: Place the assembled pizza on the baking sheet into the preheated oven. Bake for 15 to 20 minutes until the crust is golden and cheese is melted and bubbly. Check after 15 minutes and continue baking up to 5 more minutes if needed.
- Finish and serve: Remove pizza from oven and let cool slightly. Sprinkle with extra grated Parmesan and fresh herbs like parsley or basil if desired. Slice and serve warm.
Notes
- Make sure water is warm, not hot, to properly activate yeast without killing it.
- Caramelize onions gently over low heat to avoid burning and develop sweetness.
- Thinly slice Brussels sprouts for even cooking and tender texture on pizza.
- You can substitute sweet onions with yellow onions if needed.
- For a crispier crust, pre-bake the rolled-out dough for 5 minutes before adding toppings.
- Leftover pizza can be refrigerated and reheated in an oven or skillet for best texture.
Nutrition
- Serving Size: 1/4 of pizza
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
