Pizza Night used to be a regular occurrence in my group of friends. Jon, who happens to be pastry chef at a pretty big deal local bakery, would bring home a mass of focaccia dough, and we’d use that as a canvas for delectable pies. While sausage and mushroom is always tasty, I loved getting creative with the pizza: I made globally inspired options like chicken masala or chorizo salsa. Last week, we resurrected Pizza Night and I made this green pizza using peppers, avocado, and shredded Brussels sprouts for a cruciferous crunch. A salsa base and a splash of hot sauce adds a spicy kick.
- 1 lb your favorite pizza dough
- 2 Tbsp cornmeal
- 1 cup salsa, tomatillo or black bean & corn
- 2 green peppers, chopped
- 8 Brussels sprouts
- 1 avocado, cubed
- 1/2 to 1 cup shredded cheese
Preheat your oven to 450 degrees. Sprinkle the cornmeal over a rimmed cookie sheet. Roll your dough and stretch it into the shape of the sheet pan. If you prefer a thin crust, prick your dough all over with a fork.
Spread your salsa over your dough. Shred the Brussels sprouts using a box grater or mandolin, or chop finely. Cover the salsa with the Brussels sprouts. Top with avocado cubes and green peppers. Finally, sprinkle with cheese.
Bake for 15 to 20 minutes, checking for desired doneness starting at the 10-minute mark. Allow to cool slightly, then slice and enjoy!
What are your favorite pizza toppings?