Inspired by crab shack fare, this Old Bay Brussels Sprout Pizza assembles a motley crew of seasonings to pack a spicy, flavorful punch.
I know, I know. Old Bay seasoning, Sriracha sauce, and Dijon mustard seems like an odd combination to use for seasoning any dish, let alone Brussels sprout pizza. But hear me out before you miss out on some serious deliciousness.
Why This Recipe Works
- Bitter foods like Brussels sprouts are extra yummy when paired with salty, sour, and creamy ingredients (like Old Bay, mustard, lemon juice, cheese, and cream).
- Pungent brassicas are some of the few veggies that stand up well to an extra kick of spice. (I use Sriracha sauce for this pizza because it also adds a touch of sweetness.)
- For Old Bay enthusiasts out there, this is a great way to enjoy your favorite spice mix and satisfy crab shack cravings when fresh seafood is out of season.
If you close your eyes when you take a bite, you might just feel a summer breeze. (Or you'll be transported to your favorite sports bar restaurant — whatever makes you happier!)
Old Bay Brussels Sprout Pizza with Cheddar, Cream, and Sriracha
Old Bay seasoning, Sriracha, and Dijon mustard may seem like an odd flavor trio to pair with Brussels sprouts, but just trust me on this one. If you love Brussels sprouts and spicy foods, then this pizza is 100% for you.
Makes: 1 (12- to 14-inch) pizza
Cost: $10
Equipment
- large rimmed baking sheet
- parchment paper
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
Ingredients
- 1 pound Brussels sprouts, trimmed and quartered, dark outer leaves removed
- 1 tablespoon extra-virgin olive oil, plus more for brushing the dough
- 2 teaspoons Old Bay seasoning
- 1 (14- to 16-ounce) ball pizza dough
- 1 teaspoon Dijon mustard
- ½ cup shredded sharp cheddar cheese
- ¼ cup heavy (whipping) cream
- Sriracha sauce
- 1 lemon wedge
Instructions
- Preheat the oven to 450°F. If you're using a baking stone/steel, place the stone/steel in the bottom third of the oven before you start preheating. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, toss together the Brussels sprouts, olive oil, and Old Bay seasoning. Dump the sprouts onto the prepared baking sheet and spread them out in a single layer, cut-sides down. Roast for 10 to 15 minutes, until the Brussels sprouts are browned but not charred. (Remember: they'll cook more on the pizza!) Remove the sprouts from the oven and set them aside to cool slightly.
- Increase the oven temperature to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel). If you’re using a baking stone or steel, switch the oven to Broil on high as soon as it reaches the higher temperature.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Brush the dough lightly with olive oil, then use a pastry brush to spread the Dijon mustard evenly over top, making sure to get it all the way to the edges of the dough. Arrange the roasted Brussels sprouts on top in a single layer, sprinkle with the cheese, and drizzle with half of the cream.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese is browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven.
- As soon as the pizza comes out of the oven, drizzle the remaining cream over top. Wait a few minutes for the cream to congeal, then dot with Sriracha to taste and squeeze the lemon juice over top. Slice and serve.
Katie K. (used to be Brown) says
Peggy! I made this recipe on Friday night for our weekly Friday night pizza night and it was so good. I love Brussels sprouts, srichacha and cheese, of course, but I never would have thought to put them together. It made for a completely gourmet pie that my husband and I enjoyed while our kids had their classic pepperoni and cheese. Thank you, thank you, thank you! Keep up the great work - I so enjoy seeing what you come up with.
Love, your friend from CRHS ‘00, Katie Brown
Peggy Paul Casella says
Hello, old friend! This 100% made my day. So glad you and your husband enjoyed it. Let me know if you have any other pizza recipe requests or challenges! xoxo Peggy
Karina says
Old bay and brussels sprouts! I had to kick my husband out of the kitchen, he kept sneaking the sprouts. We enjoyed this pizza!