I recently bought pizza dough with no plans on how I was going to use it. With some research and a belly full of regular pizza from the night before, I was inspired to try out this flatbread filled with notes of both savory and sweet goodness.
12 oz. pizza dough (I used Pillsbury)
1 red onion, chopped into thin strips
1/4 tsp crushed red pepper
1 package shredded brussel sprouts
1 tbsp maple syrup
2 tbsp flour
4 oz. shredded mozzarella cheese
1 tsp herbes de Provence seasoning
4 oz. goat cheese
1 1/2 tbsp olive oil
- Preheat the oven according to package directions on the dough. Remove pizza dough and roll it out with some flour to prevent sticking. Place the stretched dough on a lightly greased rimmed baking sheet (on parchment paper if you have it!)
- While oven is preheating, add olive oil to a large pan over medium heat. Add your red onion and saute for about 5 minutes, or until onions are soft and translucent.
- Add in brussel sprouts and crushed red pepper (if you don’t like a little heat, you can skip this ingredient). Stir until the brussel sprouts begin to soften for about 3 more minutes. Then, add in 1 tbsp of maple syrup and stir to coat the brussel sprout and onion mixture. Cook for another minute and remove the pan from heat. Season with salt and pepper, to taste.
- Rub the pizza dough with about 1 tbsp of olive oil and a little more salt and pepper. If using Pillsbury, place it in the oven before topping, according to package directions.
- When ready for toppings, sprinkle fresh shredded mozzarella on top of the pizza dough. Then top with herbes de Provence and the onion/brussel sprout mixture. Break up some goat cheese and scatter over the top.
- Bake the flatbread according to package directions, or until crisped up and cooked to your liking.
- Take the flatbread out and let cool for a few minutes. Then, drizzle some balsamic glaze over the top, cut, and serve!