Brussels Sprout Flatbread

Brussels sprouts come to life atop this savory flatbread. By using only the petals, these green crisps bring surprising texture.


1 package fresh store-bought pizza dough
2 pounds Brussels sprouts, cored and petals removed
1/2 cup basil or arugula pesto
1 ball fresh mozzarella
1 cup grated mozzarella
1 cup grated manchego
1 bunch fresh thyme
olive oil, red pepper flakes and pepper to taste

Yield: 4-6 servings


1. Divide fresh pizza dough into two balls. Roll out flat on a pastry board with a dusting of flour. Place pizza stones directly onto grill,  and set on high. Allow stones to fully heat for approximately 10-15 minutes. Once heated, carefully remove stones from heat, drizzle with olive oil and drape pizza dough directly onto stones. Note: If you don't have pizza stones, you can use aluminum foil.

2. Quickly assemble as dough has already started to bake. First, drizzle olive oil and pesto onto dough. Layer with a sprinkling of cheeses and half of Brussels sprout petals.

3. Place pizza stones back onto grill and cover. Cook for 5 minutes, and add remainder of Brussels sprout petals on top before cooking for an additional 5 minutes or until crusts are golden. Top with red chili flakes, fresh thyme and cracked pepper.

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