I don’t even know where to begin…maybe with my son’s comment: “who puts brussels sprouts on a pizza?” He followed that up with “Why can’t you just make normal pizza?” However, when I asked him what he thought, he said it was actually good. I had some leftover grilled chicken and some brussels sprouts that needed to be used; this is how the pizza came about. I roasted the brussels sprouts in the oven first and then just added them and the grilled chicken to the pizza. I decided not to use a traditional red pizza sauce, but went with pesto as a sauce. As I was grilling the pizza, I spied my basil and couldn’t resist adding some torn basil to the top of the pizza – good choice. I really loved this combination of ingredients and am once again reminded that some of my best creations were unpredictable.
- 1 Pizza Crust*
- 3-4 TBS. Pesto
- 1.5 Cups Shredded Mozzerella Cheese (more or less as desired)
- 1 Grilled Chicken Breast – cut into pieces
- 1 Cup Grilled Brussels Sprouts
- Olive Oil (about 1TBS.)
- Kosher Salt and Fresh Ground Pepper
- Several leaves of Fresh Basil
*Trader Joes has a great fresh pizza crust – other brands are often sold in frozen near the frozen pizzas or frozen breads.
Preheat oven to 350 Degrees. Remove outer leaves of brussels sprouts, cut off ends, and slice in half. Put sprouts on a baking sheet (I use a foil liner for easy clean-up),coat brussels sprouts with olive oil and season generously with salt and pepper. Place sprouts in the oven and bake for about 7 minutes – when browned on bottom, flip and roast for another few minutes. Preheat the grill to about 500 Degrees and clean the grates.
Lightly flour a cookie sheet or cutting board. Stretch dough to desired shape and thickness ( you don’t want to make the dough too thin or you will have difficulty with it on the grill, but if it’s too thick, it won’t cook enough), about 1/2 inch. Spray grill grates generously with cooking spray (they make one for grills) and place pizza crust directly on the grill grates and turn the heat down to low. Grill until you have nice brown grill marks; flip over and do the same on the other side.
Spread pizza crust with a thin layer of pesto. Spread mozzerella evenly over the crust and top with grilled chicken and brussells sprouts. Top with torn basil leaves. Spray the grill with cooking spray and place prepared pizza directly on the grill grates. Grill until mozzarella cheese is completely melted and crust is nicely browned. (If you notice that the crust is darkening too much, turn off the burner directly under the pizza, but leave on the two outside burners.) Allow pizza to rest for a few minutes, then slice and serve.