Paula came home from the hospital on Sunday afternoon. We just wanted to spend a quiet evening together so I decided to make us pizza. I did that and we watched a movie together as we settled back into our wonderful home after 2 1/2 days at the hospital. I decided to try a new pizza that I read about in the September issue of Rachael Ray’s magazine. It was called Salami and Brussels Sprouts Pizza. I would make a few changes in the recipe if we made it again – and we would definitely consider doing that since it was quite tasty.

First, you need to have some pizza dough. You can either buy some dough at the store or make your own. I made our dough using our new favorite recipe.

To make and cook the pizza, press the dough into a large circle. Bake at 450 degrees for 4 minutes. In a large bowl, toss 3 cups of shredded Brussels sprouts with 1 tablespoon of olive oil. Scatter the Brussels sprouts, 3 ounces of chopped hard salami, 3-4 ounces of shredded mozzarella, 3 ounces of crumbled goat cheese, and 2 teaspoons of chopped fresh rosemary on crust. Continue baking until crust is golden, about 6-7 minutes.

This was pretty darn tasty. There was one change that Paula and I decided was needed. If we make it again, we would saute the Brussels sprouts in a skillet for 3-4 minutes with the olive oil before we put them on the pizza. We feel like this would soften them up a little more and give the pizza a little more flavor.

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