Cheesy, salty, and earthy, Brussels sprouts gratin combines all of those flavors into one decadent holiday side dish. So why keep this indulgence limited to just a casserole? Our pizza version swaps the bread crumb topping for a dough base and uses three kinds of cheese instead of one.
Traditionally made with cream and a single type of cheese, then topped with bread crumbs, almost anything can be gratinated. Potatoes are the obvious choice, but they’re only one option. One of our favorite things to make au gratin is Brussels sprouts. Their nutty, slightly bitter flavor makes them a delicious complement to the richness of full-fat dairy and bread crumbs.
And Brussels sprouts on pizza are always delightful. By combining two things we loved — cheesy bakes and pizza — we came up with something doubly great. On a base of crème fraîche (standing in for the cream), we put strips of bacon, three kinds of cheese (crystalline Gruyère, milky fresh mozzarella, and sharp cheddar) and, of course, Brussels sprouts. Cut thin, tossed in olive oil, salt and pepper, the veggie goes on raw and gets delightfully charred in the oven.
PS: If you happen to have leftover gratin from your big holiday party and want to spread that on top of a pizza dough instead of following our recipe, you’re well within your rights.
For more Brussels sprouts ideas, check out Martin Nordin’s Jerusalem Artichoke and Brussels Sprout Pizza and our Brussels Sprout & Apple-Bacon Jam Pizza recipes.
This recipe is featured in Taking Thanksgiving Classics for a Spin. Find more holiday recipes here.
