Caramelized Onion & Brussels Sprout Flatbread

perfect pizza for the holidays...

There are some amazing pizzerias around the Cincinnati area these days. Some of my favorites are A Tavola, Mellow Mushroom, and M. You really should try A Tavola if you haven't - they have some wacky, but tasty, combinations. Two of these restaurants make artisan pizzas with Brussels sprouts. So, I thought I'd make my own for this post. While they have handmade dough, wood-fired ovens, and/or culinary genius, and it would seem I'm at a disadvantage, I have to admit that my version isn't too bad! Just ask my husband or our friend James...

I consider this pizza a flatbread because it's served on a thin crust dough. However, you are free to use your favorite dough, it will be just as tasty. Instead of a regular pizza sauce, I use a ricotta and olive oil spread. This pairs well with the caramelized onion and Brussels sprouts. Finally, I top off this flatbread with Parmesan cheese for salt, dried cranberries for sweet, and balsamic vinegar for sour - hitting many of our senses. This pizza is quite appropriate for the Christmas holiday with all it's red and green. Make it for one of your next get togethers. Here's how...

Ingredients
1 Red Onion, halved & thinly sliced
1 Bag Brussels Sprouts, cleaned & sliced to 1/4 inch thick pieces
1 C Ricotta Cheese (light okay)
3-4 T Extra Virgin Olive Oil
Kosher Salt
Ground Black Pepper
1 Thin Crust Pizza Dough (suggest Pillsbury)
3 T Shaved Parmesan Cheese
3 T Dried Cranberries
2 T Balsamic Vinegar

Directions
Preheat the oven according to pizza dough package directions.

Heat a large skillet over med-high. Add 1 T olive oil and the thinly sliced red onion. Cook, stirring occasionally, until the onions are soft and caramelized, about 20 minutes. Be sure to monitor the heat on the pan and if needed, reduce to medium to prevent the onions from burning.

Once the onions are caramelized, add in the sliced Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes or until the Brussels sprouts begin to brown.

Meanwhile, in a medium bowl combine the ricotta, 2-3 T olive oil, salt, and pepper. Stir to mix well. Roll out the pizza dough onto a large baking sheet. Spread on the cheese mixture, leaving a 1/2 inch border for a crust.

Next, remove the caramelized onions and Brussels sprouts from the heat. Evenly distribute the mixture on top of the dough and cheese. Place in the preheated oven and bake to package directions. Once the pizza is cooked, remove, and top with the Parmesan cheese and dried cranberries. Finish by drizzling with the balsamic vinegar. Slice and serve immediately. Enjoy!

Lemony Roasted Brussels Sprouts

leafy green...

This simple side dish is just what the holiday season ordered. I'd never had Brussels sprouts until I made them for myself a few years ago. I didn't know what to expect, but I love broccoli and cabbage, so I figured I'd like Brussels sprouts too. Like is an understatement, I love them! They are especially tasty when roasted.

If you've never had Brussels sprouts or it's been a while, make this recipe. It only takes about 30 minutes to make and 20 of those are letting the Brussels sprouts roast in the oven. So, when you need a quick and healthy vegetable to pair with dinner try out some roasted Brussels sprouts. Here's how...

Ingredients - Serves 4
1 Bunch Brussels Sprouts, cleaned & cut in half lengthwise
2 T Lemon Flavored Olive Oil
1 tsp. Kosher Salt
1/2 tsp. Ground Black Pepper
1/2 Lemon, zest & juice
1/4 C Grated Parmesan Cheese

Directions
Preheat the oven to 425 degrees.

Spread the Brussels sprouts out on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat. Roast in the preheated oven for about 20 minutes, or until charred.

Put the roasted Brussels sprouts into a serving dish. Add the lemon zest, juice, and Parmesan cheese and toss well. Serve immediately. Enjoy!