Brussels sprouts and rosemary pizza

Serving Size

Serves 2

Time

20 minutes

Date

09.20.16 More info+

Store-bought dough makes easy work of this hearty vegetarian recipe.

In addition to being a great source of vitamins A and C, Brussels sprouts contain glucosinolates, which help protect your stomach's lining from bad bacteria. Here, Portland-based chef Jenn Louis shares an easy pizza recipe featuring the mini cabbage. If you have a favorite pizza shop, see if they'll sell you a ball of dough, which may be fresher than what you can get in the grocery store.

Infuse your own olive oil by warming about half a cup of it in a small pot with sprigs of rosemary until it just bubbles, then let cool (store-bought works, too). As for the quail eggs, Louis says they're fun, pretty, and a little different. Nutritionally, they're very similar to hen eggs, so chef's choice on the bird of origin.

Ingredients

1 tablespoon

semolina flour

12 ounces

store-bought whole wheat pizza dough

4 to 5

Brussels sprouts, thinly sliced

red onion, thinly sliced

Rosemary-infused olive oil

3 to 6

quail eggs (if available) or 2 hen eggs

1 tablespoon

Parmesan, grated

2 teaspoons

oregano

Maldon sea salt

Directions

Step 1

Preheat oven to 500 degrees F, heating pizza stone, if using.

Step 2

Dust a wooden cutting board with flour, place dough on flour and stretch to desired size. Toss sprouts and onions in 1 tablespoon olive oil. Drizzle dough with 1 teaspoon rosemary-infused olive oil and top with sprouts and onions. Transfer pizza to pizza stone or baking sheet and bake until dough sets, 10 minutes.

Step 3

Carefully crack eggs into a liquid measuring cup. Remove pizza from oven and pour eggs into the center; return pizza to oven and continue baking until the crust is brown and eggs are set, rotating as needed, two minutes.

Step 4

Remove pizza from the oven, drizzle with remaining 2 teaspoon rosemary-infused olive oil, Parmesan, oregano, freshly ground black pepper, and a pinch of Maldon salt on the yolks.

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