Brussels Sprouts, Sweet Potato Pizza with Balsamic

Contributed by: Kay Lee; adapted from Forks over Knives recipe

Yield: 8 Servings

Brussels sprouts are often enjoyed boiled, sauteed, or baked. But have you tried roasted mini cabbage on pizza? These cruciferous veggies boast fiber, vitamins, and minerals. Rich in antioxidants that reduce oxidative stress in your cells, they tame inflammation and improve heart health.

Ingredients:

• 12 oz. Brussels sprouts, trimmed and quartered
• 1 sweet onion, thinly sliced
• 1 medium sweet potato
• 2-3 tablespoons unsweetened, unflavored plant-based milk
• ½ teaspoon chopped fresh rosemary
• Salt and pepper to taste
• 1 cauliflower pizza crust, about 8oz or 12” circle
• ½ cup of mushrooms, sliced
• ¼ cup red pepper coarsely chopped
• ¼ cup fresh basil, coarsely chopped

1/3 cup balsamic vinegar

Instructions:

• Preheat oven to 400 F. Line baking sheet with foil and lightly brush with olive oil. Roast Brussels sprouts and sliced onion on sheet for about 10 minutes, or until vegetables are tender and brown on edges. Set aside.
• Microwave sweet potato until tender. Split open, mash, and add 2 tablespoons plant-based milk and fresh rosemary. Mix well. Season with salt and pepper to taste. Set aside.
• Prepare pizza crust as directed on package.
• Spread mashed sweet potato on pizza crust, leaving 1” from edge of crust. Top with roasted Brussels sprouts, onion slices, and mushrooms. Evenly scatter red pepper.
• Place pizza directly on middle rack of oven and bake 8-10 minutes, or until crust is crisp and brown.
• Balsamic glaze: In the meantime, reduce balsamic vinegar by bringing to boil in small saucepan. Reduce heat and simmer, uncovered for 6-8 minutes, or until thickened to syrup consistency. Set aside.
• Remove pizza from oven, scatter basil, and let stand for 2-3 minutes. Drizzle balsamic glaze just before serving.

Enjoy!

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