What I Cook

Potato, Brussels Sprouts and Gruyere Pizza Recipe

By Belinda Published: September 11, 2012

• Yield: 2 Servings

Ingredients

• 1 ball pizza dough homemade natch
• olive oil
• 1 medium potato I used a farm fresh white, but your fave will work fine
• 1 tsp thyme fresh, chopped
• 1 cup brussels sprouts rinsed
• 2 cloves garlic the fresher the better, sliced thin
• 1/3 cup red onion chopped
• 1/2 cup cherry tomatoes chopped, quartered or eighthed depending on size
• salt & pepper
• crushed red pepper
• 1 cup gruyere grated

Instructions

1. Very thinly shred or slice the Brussels Sprouts and toss them with 2tsp olive oil and set aside. Peel the potato and very thinly slice and set aside.
   
2. Preheat the oven to 500 degrees. Prepare a sheet pan with a brushing of olive oil.
   
3. Transfer the pizza dough to the oiled sheet pan. Brush the pizza dough with a thin layer of olive oil.
   
4. Place the potato slices on the pizza. Sprinkle the potatoes with salt, pepper, crushed red pepper and fresh thyme and parbake for 5-7 minutes or until the crust is golden and the potatoes are getting tender.
   
5. Sprinkle the shredded Brussels sprouts over the top of the pizza and sprinkle with Kosher salt. Then sprinkle with the onion, garlic and tomatoes. Cover with gruyere.
   
6. Return to oven and bake another 5 minutes until the cheese is golden and the Brussels sprouts are tender and just beginning to char.
   
7. Let stand for 5 minutes before slicing.
   

• Course: Entrée
• Skill Level: Easy