Brussel Sprout Pizza

A yummy attempt to recreate the True Food's Kitchen version.

Ingredients:

Brussel sprouts (shredded)
Lemon juice
Pizza dough (from Whole Foods)
Parmesan
Aged Gouda
Bechamel sauce (butter, flour, milk, nutmeg)
Salt, pepper, olive oil

Directions:

Crust

• Rest dough at room temperature in oiled bowl - ~30 min.
• Stretch to pizza shape but don't overwork.
• Par bake in 450 deg oven on silpat - 5 min.

Brussel Sprouts

• Blanch brussel sprouts for 1 min, then cool in ice bath.
• Add lemon juice, olive oil, salt pepper and set aside.

Bechamel 

• Melt 2 tbsp butter, add 2 tbsp flour and whisk until darker-gold - ~2 min.
• Slowly add milk (roughly ~1.5 cup or so), whisking to make sure there are no clumps. Let thicken.
• Add aged gouda and whisk until melted; add a dash of nutmeg and salt/pepper.

Pizza

• Assemble! Bechamel, then brussels, then parmesan. Salt on top.
• Bake 10-12 min at 500 deg.