Pizza with Roasted Brussels Sprouts and Balsamic Onions

Name: Pizza with Roasted Brussels Sprouts and Balsamic Onions
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 16 ounce refrigerated pizza dough; 2 cup sliced Brussels sprouts; 3 tbsp olive oil; 1 tsp kosher salt; 1 tsp ground black pepper; 1 piece medium red onion, thinly sliced; 2 tbsp balsamic vinegar; 1 tbsp brown sugar; 2 ounce prosciutto, diced; 1 cup shredded mozzarella cheese; 0.33333333333333 cup crumbled feta cheese; 2 tsp chopped fresh thyme

Pizza

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Cook Time

50 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Pizza with Roasted Brussels Sprouts and Balsamic Onions is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This pizza is a delightful combination of savory and sweet flavors. The roasted Brussels sprouts offer a nutty taste, perfectly complemented by the tangy balsamic onions. I've been making this recipe for years, and it's always a hit! The prosciutto adds a salty touch, while the mozzarella and feta cheeses create a creamy base. It's perfect for a cozy night in or a casual gathering with friends. The preparation is straightforward, and the result is a restaurant-quality pizza that you can easily make at home. Feel free to add a pinch of red pepper flakes for a little heat!

Ingredients (12 ingredients)

16 ounce refrigerated pizza dough
2 cup sliced Brussels sprouts
3 tbsp olive oil
1 tsp kosher salt
1 tsp ground black pepper
1 piece medium red onion, thinly sliced
2 tbsp balsamic vinegar
1 tbsp brown sugar
2 ounce prosciutto, diced
1 cup shredded mozzarella cheese
0.33333333333333 cup crumbled feta cheese
2 tsp chopped fresh thyme

Preparation (8 steps)

Prepare the pizza dough

Set the pizza dough aside to reach room temperature while preparing the other ingredients. This will make it easier to work with.

Prepare Brussels sprouts

Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with foil.

Season and roast Brussels sprouts

In a bowl, toss the sliced Brussels sprouts with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/2 tsp ground black pepper. Arrange in a single layer on the prepared baking sheet and roast in the preheated oven for about 12 minutes, or until browned and tender. Remove from the oven and increase the oven temperature to 230°C (450°F).

Prepare balsamic onions

Thermomix® Setting

15 min/248°F/Speed 1 120

While the Brussels sprouts are roasting, add 1 tbsp olive oil to the mixing bowl. Add the thinly sliced red onion, 1/2 tsp kosher salt, and 1/2 tsp ground black pepper. Cook for 15 minutes/120°C/Stufe 1, stirring occasionally with the spatula to ensure even cooking. Add the balsamic vinegar and brown sugar and cook for 2 minutes/100°C/Stufe 1, stirring constantly, until slightly thickened and rich in color. Remove from the mixing bowl and set aside.

900

Add balsamic vinegar and brown sugar

Thermomix® Setting

2 min/212°F/Speed 1 100

Add the balsamic vinegar and brown sugar to the mixing bowl and cook for 2 minutes/100°C/Stufe 1, stirring constantly, until slightly thickened and rich in color. Remove from the mixing bowl and set aside.

120

Assemble the pizza

Form the dough into a 14-inch wide circle. Brush the remaining 1 tbsp olive oil evenly over the dough. Arrange the balsamic onions, roasted Brussels sprouts, and diced prosciutto over the dough. Sprinkle evenly with the shredded mozzarella cheese and crumbled feta cheese.