Spring is in the air. The trees are budding, the grass is beginning to turn a lush shade of green and there is a warmth in the air. Before we know it’ll be summer and time for backyard BBQs and patio parties. During the summer months I enjoy recipes with a light, and fresh air to them. Just like these Lemon Brussels Sprout Pizzas.
I make away with heavier wheat crusts and opt for a light quinoa crust. Yes its does require some advanced planning, as the quinoa does require an overnight soak in the fridge. But, once you can cross that hurdle the rest of recipe comes together effortlessly. Just a quick whiz in the blender, no kneading or rising.
These make a wonderful appetizer (or meal) for any summer party. The crust is thin and crispy, and just slightly chewy and tender. The perfect combination so that no one breaks a tooth, or bites into a slice of pizza that breaks into shards dropping food everywhere. Both of which are quite awkward to navigate at a party or get-together.
The toppings are light and refreshing, with a burst of fresh lemon in each bite, and crunch from charred brussels sprouts. The salty brine of the capers, balances out the sweetness of the balsamic reduction, and compliment the other flavors.
The crust is quite versatile and can be made ahead of time and frozen. You could make up a couple of extras and throw them on the grill all summer long, along with your favorite summer produce. Give it a try, and by all means, have fun with it. Its pizza after all!
- 1 cup quinoa, soaked overnight, drained and rinsed
- ¼ cup vegetable broth or water
- ¼ teaspoon kosher salt
- Pinch garlic powder
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
- 2 tablespoons oat flour, or rolled oats
- ½ teaspoon baking powder
- 3 cups brussels sprout leaves, light packed
- 1 tablespoon olive oil
- Pinch of salt
- 10 paper-thin lemon slices
- 2 teaspoons capers, drained
- Balsamic glaze/reduction, about 2 teaspoons
- Soak the quinoa overnight to ensure you are able to process it into a smooth batter. This crust will have the consistency of pancake batter versus a traditional pizza dough. Drain and rinse the quinoa and add to a food processor or high-speed blender with the remaining crust ingredients. Process until smooth.
- Preheat the oven to 375°F and line a pizza tray or baking sheet with parchment paper.
- Spoon the dough onto the parchment paper and with the back of a spoon spread into two circles, roughly 7-inches in diameter.
- Bake for 15 minutes until set and dry. Remove from the oven and using the parchment paper, flip the crust onto the baking sheet and peel away the paper.
- In a medium bowl toss together the brussels sprout leaves, olive oil and salt until evenly coated.
- Place 5 lemon slices on each pizza crust, and top with a mound of brussels sprout leaves.
- Sprinkle each pizza with 1 teaspoon of capers, and return to the oven to bake.
- Cook until the brussels sprout leaves have begun to char around the edges and have reduced in volume, about 20 minutes.
- Remove from the oven and drizzle with balsamic glaze.
- Serve warm.
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