It was just last week that I went on and on about how much I loooove brussels sprouts. And how my favorite way to prepare them is a foolproof and simple roasting method that always results in perfectly tender brussels spouts with an ever so slightly crispy edge. Mmmmmm…..they are soooo good. I want them right now!
But oh how things can change in a week. Because now I’ve gone and trashed them up with cheese and BBQ sauce and pork. And you know what? I’m not sorry about it. And you won’t be either. Because brussels sprouts on pizza are really (REALLY!) amazing.
And as it turns out, having this pizza lingering in my refrigerator was one of the best things that could have happened to me this week. Because it’s Seattle Beer Week. And nothing goes better with beer than pizza. And nothing soothes a stomach filled with a few too many beers than a slice of pizza. It goes something like this: 1) stumble home at midnight, 2) shove pizza in mouth and 3) fall into bed. That was the routine on more than one night this week. Ahhh….it feels just like the good old days of college. Except now the pizza (and the beer) are way (WAY!) better. Side note: I just did the math to see how long it’s been since I graduated college and the number was MUCH bigger than I thought – yikes!
Now you can go all out with this pizza, or you can be lazy like me and take a bunch of shortcuts. I didn’t make my own pizza dough. And I used my favorite store bought BBQ sauce. Because some days there just aren’t enough hours in the day. But if you want to do everything from scratch, more power to you.
One year ago: Cocoa Nib and Fennel Encrusted Pork Tenderloin, Hand Rolled Dark Chocolate Ganache Truffles and Shredded Brussels Sprout and Apple Salad
BBQ Pulled Pork Pizza with Brussels Sprouts
- For the BBQ Pulled Pork
- Pork tenderloin (about 1 1/4 to 1 1/2 lbs)
- 1 1/2 cups BBQ sauce (store bought or homemade, I used Sweet Baby Ray’s)
- 2 tablespoons water
- For the Pizza
- 1 lb pizza dough (I used Trader Joe’s, but you could certainly make your own)
- 12-14 brussels sprouts
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups mozzarella cheese, shredded
- About 2 cups BBQ pulled pork
- 1/2 cup fontina cheese, shredded
- 1/4 cup BBQ sauce
- Make the BBQ pulled pork. Place the pork tenderloin in your slow cooker. Cover with the BBQ sauce and add the water. Place the lid on your slow cooker and turn it on. Cook the pork on high about 4 hours or on low about 8 hours. The pork is done when it is extremely tender to the point that it falls apart easily. Using two forks, shred the pork into small pieces. You can add a bit more BBQ sauce if it looks dry. Set aside and keep warm. (Note: You will use about 2 cups of the BBQ pulled pork for the pizza, which means you will probably have a little bit left over. It’s great the next day in sandwiches or tacos!).
- Make the pizza. If you are using store bought dough (or if your homemade dough has been chilling), remove it from the refrigerator and place on your counter top to allow it to come to room temperature. Pre-heat your oven to 400 degrees. If you are using a pizza stone, warm your pizza stone in the oven for about 20 minutes. If you don’t have a pizza stone, a large baking sheet dusted with cornmeal will work great (no need to pre-heat it).
- While your oven is pre-heating, remove the individual leaves from the brussels sprouts and place them in a medium bowl. You want 3 cups of loosely packed leaves (I found that 4 medium/large brussels sprouts equals about 1 cup of leaves). Toss gently with the olive oil and set aside.
- On a well floured surface, roll out your pizza dough until it is roughly a 12-inch circle (or whatever shape you can get it – as you can see from my photos I’m not good at making circles!). Carefully transfer the dough to your warmed pizza stone or your baking sheet. Sprinkle the mozzarella cheese evenly over the dough. Top evenly with the BBQ pulled pork, then the brussels sprout leaves. Sprinkle with the fontina cheese. Drizzle with BBQ sauce.
- Transfer the pizza to your pre-heated oven and bake for 13-18 minutes, until the crust is starting to brown. The cheese should be melted and some of the brussels sprouts leaves should be browned and crispy. Remove from the oven and allow the pizza to cool slightly. Using a large spatula, transfer the pizza to a cutting board and cut it into 8 slices. Serve immediately.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
1. If pork isn’t your thing, try BBQ chicken instead. Just cook a few boneless chicken thighs in your slow cooker with the BBQ sauce until the meat is soft and shreds easily.