As many of you already know, or have probably noticed if you’ve been reading long, I eat a mostly vegetarian diet. I didn’t grow up eating this way. My childhood was filled with chicken fingers and hamburgers. You know, kid stuff. 🙂
But the thing I miss most about eating meat is not actually the meat, it’s the BBQ sauce. I love it! So finding ways to add more BBQ sauce into my current diet is always a priority for me.
Related: Deep Dish Pizza Recipe
Did you know that BBQ sauce makes a great pizza sauce? Oh yes. It’s one of my favorites for sure. So that paired with one of my very favorite vegetables (brussels sprouts!) and my favorite food group (pizza!) is a total trifecta.
OK, pizza isn’t a food group. You got me there. But geez, wouldn’t that be great if pizza could be a food group? Dare to dream.
For the dough:
2 1/4 teaspoons active dry yeast (one packet)
pinch of sugar
1 1/8 cups warm water
2 tablespoons olive oil
3 cups all-purpose flour
1 1/4 teaspoons salt
For the toppings (keep in mind this is for two, so cut in half if you are only making one):
1/4 cup BBQ sauce
1/2 cup brussels sprouts, cut into fourths
1/2 red onion
2 cups shredded cheese (mozzarella, pepper jack, colby jack, or a combination)
To make the dough, begin by stirring together the warm water and sugar. Sprinkle the yeast over the top of the water and allow that to sit and activate for 5-6 minutes. In a large bowl, combine the oil, flours, and salt.
Pour the yeast mixture in with the flour, and stir until a dough ball forms. Knead for 3-4 minutes until the dough begins to feel elastic-like. Place in a lightly oiled bowl, cover, and allow to rise for 1 hour or until nearly doubled in size.
This makes enough dough for two pizzas. So, if you only want to make one at a time, I’d recommend freezing half of the dough after it has risen to use at a later date. Or you can try cutting the entire recipe in half if you prefer.
Finely chop the onions and saute in a little oil over medium heat. Cook until they are brown, but not burnt. This will bring out a little sweetness in the onions, which goes well with the BBQ sauce. Once done set aside.
Cook the cut brussels sprouts in a similar way. You’re looking to soften them and add a few crispy edges, but they won’t necessarily be completely cooked through. And that’s OK! They will cook a little more while on the pizza.
I cooked mine in the pan (with oil over medium heat) for about 5 minutes. How long you cook them is really up to you and how you like your brussels, just don’t burn them. 🙂
Roll out the dough and cook at 400°F for 6-7 minutes. Then spread on the BBQ sauce. I’m not a super fancy/expensive BBQ person. I’ve been using the KC Masterpiece brand for years and love it. Use whatever you love.
Then, add the cooked onions, Brussels, and the cheese. Bake for an additional 10-12 minutes until the cheese is bubbly and the edges of the crust look crispy.
I like to sprinkle on a few red pepper flakes, but that’s totally optional. I love when pizza places have red pepper flakes at the table. I’m not a super spicy-foods person, but a little heat can add a lot of interest.