BBQ Brussels Sprouts and Cheese Pizza

with Whole Wheat Crust and Spicy Honey Glaze

30 min

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Contains: Sulphites, Milk, Tree Nuts, Wheat, Gluten

May Contain: Mustard, Egg, Sesame, Peanuts, Soy, Fish, Shellfish

What We'll Send

Pomegranate Balsamic Reduction
Basil Pesto
Cornmeal
Fresh Whole Wheat Pizza Dough
All Purpose Flour
Garlic
Onion Sliced
Red Pepper Flakes
Liquid Honey
Brussels Sprouts
Fresh Basil
Mozzarella Cheese
Grated Parmesan Cheese
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains wheat, gluten, milk, dairy, corn, tree nut, honey, and sulphites.

Nutrition
Calories 1016
Fat 44g
Protein 32g
Carbohydrates 115g

What You'll Need

Cooking Directions

1

Barbecue/Grill

Tip: If you have multiple burners on your BBQ, only use one of them. Set the pizza to the unlit side and cook using indirect heat. If you need the stovetop/oven recipe instructions, log into your Fresh Prep account and click on the individual recipes under "Upcoming Deliveries," or email hello@freshprep.ca.

Please note, the cornmeal sent in this recipe is to be used for the stovetop version of this recipe. You can exclude the ingredient when using the BBQ.

 

1: Prepare Dough 

Heat grill to 450°F or medium-high. Add a light layer of flour to a dry countertop. Place pizza dough on countertop. With a rolling pin, roll out dough into a large, flattened 12 inch circle. 

 

2: Prepare Toppings

Wash Brussels sprouts. Trim Brussels sprouts ends, cut in half and slice into ⅛ inch rounds. In a small bowl, mix Brussels sprouts with garlic, sliced onion, 1 tbsp. (2 tbsp. for 4 servings) olive oil, and salt and pepper to taste. In a second small bowl, mix mozzarella cheese and parmesan cheese. Set both bowls next to barbecue. 

 

3: Assemble + Cook Pizza

Brush top of dough lightly with olive oil. Place dough on grill oiled side down. Spoon basil pesto into centre of pizza dough. Swirl pesto outwards from centre, leaving about 1 inch of bare crust on outer edge of dough. Evenly layer with vegetable and cheese mixtures on top. Close barbeque lid. Grill for 12-15 minutes, or until cheese is golden and bubbling. Check bottom of crust every 2-3 minutes by carefully lifting one side of the pizza with tongs. Reduce heat if there are dark spots on bottom of pizza to prevent pizza from burning.

 

4: Prepare Ingredients

Meanwhile, wash and pick basil leaves. In a small bowl, mix honey with red pepper flakes to taste, and ½ tbsp. (1 tbsp. for 4 servings) water. 

 

5: Finish Pizza + Serve

When pizza is done, transfer pizza to a large cutting board. Brush honey mixture over bare crust. Tear basil into small pieces and sprinkle over pizza. Drizzle balsamic reduction over toppings. Slice into pieces and serve. Enjoy!

2

Stovetop/Oven 

Tip: Cooking two pizzas? Use two large ovenproof skillets or cook pizzas one at a time. If you don’t have an ovenproof skillet, transfer pizza dough to a large baking sheet at the end of Step 3, before placing in oven.

 

1: Prepare Brussels Sprouts

Turn oven on to 500°F. Wash Brussels sprouts. Trim ends and cut in half. Slice thinly into ⅛ inch rounds. Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large ovenproof skillet over medium. Once hot, add Brussels sprouts and garlic. Season to taste with salt and pepper. Cook for 3-4 minutes, stirring often, until sprouts are tender. Remove from skillet and set aside.

 

2: Par-Cook Dough

Wipe skillet and return to medium heat. Add a light layer of flour to a dry countertop. Place pizza dough on countertop. With a rolling pin, roll out dough into a large, flattened circle that’s a little wider than your skillet. When skillet is hot, sprinkle cornmeal along the bottom. Carefully transfer dough to skillet. Brush top of pizza dough with olive oil. Cook until centre of dough is starting to bubble, about 3-4 minutes.

 

3: Bake Pizza

Pour basil pesto into centre of pizza dough. Use a large spoon to swirl outwards from centre, leaving about 1 inch of bare crust on the outer edge of dough. Evenly layer Brussels sprouts, sliced onions, mozzarella cheese, and parmesan cheese on dough. Transfer skillet to oven. Bake pizza for 13-15 minutes, or until cheese is melted and golden.

 

4: Prepare Ingredients 

Meanwhile, wash and pick basil leaves. In a small bowl, mix honey, red pepper flakes to taste, and ½ tbsp. (1 tbsp. for 4 servings) water. 

 

5: Finish Pizza + Serve

When timer goes off, remove pizza from oven. Set skillet on stove to cool. Brush honey mixture over bare crust. Tear basil leaves into small pieces and sprinkle over pizza. Drizzle balsamic reduction over toppings. Slice into pieces and serve. Enjoy!

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