We can think of only one thing better than pizza night. Grilled pizza night! Now that it’s summer and we’ve extended our kitchen to include the grill, let’s not waste any time using it to cook all the things. Your PIP box this week likely included an assortment of perfect pizza toppings, like bell peppers, broccoli, eggplant, onion and cherry tomatoes. What better way to showcase them than atop one of our most-loved foods?
Keep things traditional with a red sauce, shredded cheese and assorted vegetables, or try something a little different, like this one we’ve topped with sautéed shredded Brussels sprouts, fresh mozzarella, crispy bacon and a balsamic glaze.
Because grilled pizzas cook very quickly, we recommend cooking certain vegetables first before using them as toppings, as we’ve done with the Brussels sprouts. Quick cooking vegetables like thinly sliced bell peppers and tomatoes do not need to be cooked ahead of time, but heartier vegetables like broccoli, cauliflower and eggplant work best when cooked beforehand. Leftover roasted or grilled vegetables also make for perfect pizza toppings!
Grilled Brussels Sprouts Pizza
Prep time: 30 Min.
Cook time: 15 Min.
Total time: 45 Min.
8 PIP Brussels sprouts, thinly sliced
¼ large PIP red onion, thinly sliced
4 PIP cherry tomatoes, sliced, optional
4 slices center cut bacon, chopped
1 - 1 ½ pounds pizza dough, store-bought or homemade
6 ounces fresh mozzarella, sliced
Balsamic glaze, optional*
In a skillet, cook the bacon over medium heat until golden brown and crispy. Use a slotted spoon to transfer cooked bacon to a bowl and carefully remove all but 2 tablespoons of the rendered fat from the pan.
Add the shredded brussels sprouts and red onion and sauté until soft and starting to brown, about 6-8 minutes, then transfer to a bowl.
If using store-bought pizza dough, remove the dough from the refrigerator and allow it to come to room temperature before stretching it. Divide the dough in two and shape each half into an 8-inch circle. Transfer dough to a lightly floured rimless baking sheet or pizza peel.
Preheat a grill to medium-high heat (350-400 degrees). Just before adding pizza dough, grease the grates with olive oil. Carefully slide the pizza rounds onto the grill and close the lid. Grill until the pizza turns lightly golden brown and begins to bubble, about 2-3 minutes. Using a large spatula, remove crust from grill and place back on the baking sheet or pizza peel, grilled side up.
Brush the crust tops with olive oil, then top with sliced mozzarella, sliced tomatoes (if using), the cooked Brussels sprouts/red onion and the crispy bacon. Slide crusts back onto the grill and close the lid. Reduce heat to medium, and continue to grill for 3-5 minutes, or until the bottom is cooked and crispy and the cheese melts.
Remove the pizzas from the grill and transfer to a clean baking sheet or pizza peel. Drizzle with balsamic glaze, if desired.
*To make balsamic glaze, combine ½ cup balsamic vinegar and 1 tablespoon honey in a small saucepan. Bring to a boil, then reduce to a gentle simmer over medium-low heat. Continue to simmer for about 10 minutes or until it reduces by at least half, or until the glaze coats the back of a spoon.
Don't forget to show us what you're cooking up in your own kitchen (or on the grill) this weekend! Tag us on Facebook and Instagram @perfectlyimperfectproduce so we can share your creations to inspire others!