German Brussels Sprouts Pizza with Blue Cheese, Onions and Almonds

If there’s one thing Germans love to debate when it comes to food, it’s Brussels sprouts. Either you love them or you hate them, and that animosity is usually based on generations of people over-cooking those miniature cabbages. Lucky for us, self-taught chef and Germany-based gourmand Jelena Lozo (@der_kulinarische_donnerstag) has found an almost foolproof way to turn everybody into a Brussels sprouts lover: sugar and blazing heat. 

Roasted and slightly caramelised, these sprouts are a game changer for winter dishes, side plates an - of course - delicious seasonal pizzas. In this German-inspired recipe, we use a classic pizza-turned-wintery pizza bianca (white pizza) with blue cheese, silky onions and crispy almond flakes. 

Using a savoury base of blue cheese and mozzarella adds a certain zing to complement the Brussels sprouts and onions, which are bound together with another distinctly German ingredient: beet syrup. This dark, sweet and slightly malty syrup (easily substituted with corn syrup) lends a nice earthy flavour to the toppings. Add to that the crisp texture of sliced almonds and we’re pretty sure most Brussels sprouts skeptics will turn into bona fide fans.

German Brussels Sprouts Pizza with Blue Cheese, Onions and Almonds

Note

This recipe would suit a variety of pizza styles, but we think our Classic Pizza Dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven, about 4 hours before cooking.

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