Beer Caramelized Onion and Brussels Sprout Pizza

Name: Beer Caramelized Onion and Brussels Sprout Pizza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 slices
Ingredients: 1 Tbsp butter; 1 large red onion; ½ cup dark beer; 1 cup Brussels sprouts; ½ Tbsp olive oil; salt and pepper; 1 pizza dough; 1 Tbsp olive oil; 1 cup shredded Mozzarella cheese; ½-1 cup crumbled Feta cheese; 1 Tbsp Balsamic Reduction*

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
8 slices
Calories
232 kcal
Course
Main Course
Cuisine
Italian, American

Beer Caramelized Onion and Brussels Sprout Pizza

Soren Barrett

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Deemed the "best pizza" by even kids, this beer-caramelized onion Brussels sprout pizza will be a hit with everyone (and yes, the alcohol cooks out). To keep things simple, you can make it with store-bought or homemade pizza crust -whatever fits your schedule!

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Ingredients

Servings

Onions

1 Tbsp butter
1 large red onion sliced
½ cup dark beer 118 mL

Sprouts

1 cup Brussels sprouts 88 g
½ Tbsp olive oil 7 mL
salt and pepper

Pizza

1 pizza dough store bought or homemade
1 Tbsp olive oil 15 mL
1 cup shredded Mozzarella cheese 180 g
½-1 cup crumbled Feta cheese 50 g to 100 g
1 Tbsp Balsamic Reduction* 15 mL

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Instructions

Melt butter in a pan over medium/low heat then add onions. Cook gently for 15 minutes, ensuring onions don’t become crispy.
Increase heat to medium and add half of the beer to the onions. Cook, stirring occasionally, until beer has evaporated. Add remaining beer and cook again until evaporated (about 15 minutes). Remove from heat.
Separate leaves from the Brussels sprouts by trimming the bottom stem and plucking off the leaves. When you can’t easily pull off any more leaves
Toss Brussels sprout leaves and shreds with ½ Tbsp olive oil and a dash of salt and pepper. Use your fingers to really work the oil into the leaf crevices for maximum crispiness while cooking!
Spread 1 Tbsp olive oil onto the dough, then sprinkle on onions, mozzarella, sprouts, and feta cheese.
Bake on a pizza pan or preheated pan at 425 degrees F (218 C) for 10 to 15 minutes, until top is lightly browned.
Drizzle with balsamic reduction and serve immediately.

Notes

*How to make a balsamic reduction: Bring ½ cup of balsamic vinegar to a simmer in a small saucepan. Whisking occasionally, allow balsamic to cook and reduce down until it is syrupy and coats the pan and spoon (it will reduce in volume by about half).
Storage: Leftover pizza can be kept in the fridge for up to 3 days in an airtight container.