Brussels Sprouts and Balsamic Red Onions Pizza

Ingredients

Balsamic red onions

• 1 to 2 Tablespoons olive oil
• 2 medium or 1 extra-large red onion
• Pinch red pepper flakes
• Dash salt
• ¼ cup balsamic vinegar

Brussels sprouts

• ½ pound Brussels sprouts
• 1 ½ to 2 teaspoons olive oil
• Salt and freshly ground black pepper

Pizza

• 1 Full Circle Bakery Fresh Sour Pizza Dough
• 4 oz fresh mozzarella cheese

Instructions

1. Allow your dough to proof at room temperature for u p to30 minutes. While the dough rests, prep your ingredients.
2. Preheat oven to 500˚F.
3. Slice your onions into thin rounds (the thinner you slice them, the faster they will cook).
4. Warm 1 Tablespoon olive oil in a large skillet over medium heat.
5. Add the sliced onions, a pinch of red pepper flakes and a dash of salt to the skillet. Toss to combine. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft. The thinner you sliced them, the sooner they will cook!
6. Pour in the balsamic vinegar and stir to combine.
7. Continue cooking, uncovered, about 3 more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions.
8. Remove from heat and set aside to cool.
9. Prepare the Brussels by slicing off the stem end and discarding them, then slice the rest of the sprout into thin slices from top to bottom.
10. Drizzle the sprouts with 1 ½ teaspoons olive oil and toss well.
11. Toss with a sprinkle of salt and pepper and set aside.
12. Roll the pizza dough out into a shape that is roughly 12”.
13. Once oven is preheated, transfer dough to a sheet tray and par-bake in oven for 5 minutes. This helps the crust hold up all of your toppings when it’s time to cook!
14. Remove par-baked dough from oven and top with an even layer of red onions, followed by mozzarella cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese, if desired.
15. Bake the pizza for 10-12 minutes or until the cheese is lightly browned and crust is golden. Rotate the pizza halfway into baking to cook evenly.
16. Top the pizza with a light sprinkle of freshly ground black pepper and red pepper flakes if you’d like, then slice and serve.