Winter Vegetable Pizzas

Brussels Sprouts and Caramelized Onion Pizza

At this time of year, we can all use some inspiration for new ways to cook up winter veggies.  This week, we developed two pizza recipes that use only what's available at the market right now: Brussels Sprouts and Caramelized Onions Pizza, and Root Vegetable Pizza.  

Sound strange? Give them a try-we don't think you'll be disappointed.  

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Brussels Sprouts and Caramelized Onions Pizza

Shopping list:

• Tomato Sauce 
• Mozzarella Cheese
• Onions
• Brussels Sprouts

1. Caramelize one large onion by thinly slicing and sautéing over medium/low in a little olive oil until golden colored, about 20 minutes.
2. Remove Brussels sprouts from stalk, remove the outer leaves, rinse, and halve.  Then lightly steam until just barely tender.
3. Roll out pizza dough (make it yourself, buy raw dough at the grocery store, or use Blue Oven Bread's pita bread). 
4. Top with sauce, mozzarella cheese, caramelized onions, and Brussels sprouts.
5. Bake at 400F until crust is slightly brown.

Root Vegetable Pizza

Shopping list:

• Tomato Sauce 
• Ricotta Cheese
• Potatoes
• Sweet Potatoes
• Turnips

1. Very thinly slice 2 small potatoes, 1 small sweet potato, and 1 turnip.
2. Roll out pizza dough (make it yourself, buy raw dough at the grocery store, or use Blue Oven Bread's pita bread). 
3. Start by topping pizza with sauce, then add a single layer of potatoes, sweet potatoes, and turnips, overlapping edges slightly (you want to trap some steam underneath the root vegetables).  Season generously with salt and pepper, italian herbs, or red pepper flakes (don't skip-remember, potatoes need salt!).  Top with dollops of ricotta cheese.  
4. Bake at 350F until crust is slightly brown.