Quarantine Eats: Brussels Sprout & Ricotta Pizza

1 pound pizza dough
1 tablespoon extra virgin olive oil
1/2 pound brussels sprouts, end trimmed and leaves torn off
1 yellow onion, sliced thin
2 cloves of garlic, minced
Kosher salt and freshly ground black pepper to taste
1/2 cup shredded, parmesan cheese

1 - Preheat oven to 450 degrees.

2 - In a large skillet over medium high heat, heat the tablespoon of olive oil until it's hot. Add in the thinly sliced onion and spread out into an even layer.  Season the onion with salt and pepper.

3 - Sauté the onion for 5-7 minutes or until soft and caramelized, stirring them every couple minutes.
Add in the minced garlic and Brussels sprout leaves and sauté another 2-3 minutes or until the leaves have softened. Remove the mixture from the heat and set aside.

4 - Spray a pizza stone or baking sheet with cooking spray and roll out the pizza dough.  Brush the top of the pizza dough with extra virgin olive oil and sprinkle with kosher salt and freshly ground black pepper.

5 - Sprinkle 1/4 cup of shredded parmesan cheese on top of the pizza dough. Spread the Brussels sprout mixture evenly all over the top of the pizza. Sprinkle on the remaining 1/4 cup of shredded parmesan cheese and place dollops of ricotta all over the top of the pizza.

6 - Bake the pizza on the middle rack of the oven for 12-15 minutes or until the cheese is melted and golden.

7 - If desired turn the oven to broil for the final couple minutes of cooking to make the Brussels sprouts leaves extra crispy. Remove from the oven and drizzle with balsamic glaze.

Recipe from Recipe Runner