BALSAMIC DRIZZLE
1/2 cup of Balsamic Vinegar
1 Tbsp Honey
Dash of Sea Salt
Add the ingredients to a small saucepan.
Bring the mixture to a boil then reduce the heat to medium low and simmer for 6 to 8 minutes or until it has reduced to about 3 tbsps and is a thick, syrupy consistency. (mine actually had to simmer more like 10 - 12, so just keep an eye on it)
PIZZA
Ingredients:
1 pizza dough (I used a thin wheat dough)
1 tbsp olive oil
1/2 lb brussel sprouts (trim the ends, and peel the leaves off)
1/2 yellow onion (sliced thin)
2 cloves of garlic minced
Sea Salt & Ground Pepper to taste
1/2 cup shredded Parmesan (I splurged and got the Parmigiano Reggiano, but regular shredded Parm would be fine)
1/2 cup part skim Ricotta Cheese
Balsamic Drizzle
1. Preheat oven to 450
2. In large skillet on medium high, heat the tbsp of olive oil until it's hot
3. Add the thinly sliced onion into a single layer
4. Season the onion with sea salt and pepper and saute for 5 - 7 minutes or until soft and carmelized.
5. Add in the minced garlic and brussel sprout leaves and saute another 2 to 3 minutes or until the leaves have softened.
6. Remove mixture and set aside.
7. Brush the top of pizza dough with olive oil and sprinkle sea salt and pepper.
8. Sprinkle 1/4 cup of shredded parmesan on top and then spread brussel sprout mixture evenly all over the top of the pizza
9. Sprinkle the remaining 1/4 cup of shredded parmesan and then place dollops of ricotta all over. (I am a HUGE ricotta fan, so do to your personal preference)
10. Bake the pizza for 12 - 15 minutes or until cheese is melted and golden. (in the middle of cooking I did take the back of a spoon and press it into the ricotta clumps to kind of flatten them a bit)
11. Remove from oven and drizzle with the balsamic glaze! VOILA!!
