Brussels sprouts have been having a bit of a renaissance of late and I love finding new ways to use them. Shredding brussels give them a completely different flavour and texture. Great in salads or quickly pan fried with some speck and served on the side. Inspired by a dish I ate in New York at the classic ABC Kitchen, this pizza is so moorish, light and fragrant. The mix of lemon, garlic and chilli give it a lot of kick. You can use whatever pizza base you want, or make your own, but I love it thin and crispy. I've been using low GI wraps as the base which give it a super crunchy base, almost like a tostada pizza. Highly recommend.
Makes 1 pizza
Ingredients
1/4 cup ricotta
6 brussels sprout, finely shaved
1 large red chilli, finely sliced
1/2 lemon, zested
1 garlic clove, finely minced
4 tbsp extra virgin olive oil
2 slices finely shaved prosciutto or ham
1 pizza base of your choice
Parmesan
Method
1. Preheat your oven to the highest possible temperature. Place a baking tray in the oven to heat up as well. This will act as a cheat's pizza stone and cook the base of your pizza better.
2. Mix oil and garlic together and let set for 15 minutes to infuse.
3. Assemble the pizza by spreading ricotta on the base. Drizzle on the garlic oil. Spread out the brussels, chilli, lemon zest and ham or prosciutto. Top with a sprinkle of parmesan and a little more of the garlic oil.
4. Bake in the oven on the preheated tray and cook for 10-12 minutes until nicely browned all over.
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