Last Friday night, I posted a teaser picture of this pizza on my Instagram account just as it was going in the oven. I promised to share the recipe this week so here it is! For those who have been following A Blonde’s Moment, it’s no secret I’m super excited for fall. And one thing that screams fall to me is brussels sprouts. It is one of my favorite vegetables no matter what season, but it just seems to be the perfect fall vegetable. For those that don’t like brussels sprouts, the flavors of eggplant, pesto and goat cheese combine to make you forget that you are even eating brussels sprouts! This was one of my favorite pizza creations, as evident by the fact there was only one slice left {and only two of us eating it!!}. Next time I make this pizza, I will try the fresh brussels sprouts route — it was great with the frozen, but I can’t even imagine how delicious it would be with the fresh, right off the stem, brussels sprouts!
Thanks for reading and happy cooking!
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Roasted Brussels Sprout + Eggplant Pizza
16 ounces brussels sprouts, halved {I used frozen because it was a weeknight, but you can definitely use fresh!}
1 eggplant, diced into bite-sized pieces
1 eggplant, diced into bite-sized pieces
2-3 tablespoons basil pesto {I used store-bought}
4 ounces goat cheese
2-3 tablespoons grated Parmesan cheese
1 store-bought pizza dough
3 tablespoons olive oil
Salt and pepper to taste
Preheat broiler. Cook brussels sprouts {if frozen} according to package directions. Place cooked brussels sprouts {that have been halved} and diced eggplant in a large bowl. Stir in olive oil, salt and pepper. Distribute brussels sprouts and eggplant evenly on baking sheet {that has been lightly sprayed with cooking spray} and roast in broiler. I roasted mine for a total of 12 minutes, and every 3 minutes I removed them from the oven and moved them around. Roast until just beginning to brown. Decrease the heat to 450 degrees. To assemble pizza, spread the pesto on the pizza dough and then top with the roasted brussels sprouts and eggplant. Slice the goat cheese into thin circles {I placed my goat cheese in the freezer for about 10-15 minutes to make sure it was firm enough to slice}. Place the goat cheese slices on top of the vegetables and top with Parmesan cheese. Bake for 15-20 minutes or until the goat cheese begins to brown and the crust turns golden brown.
