Brussels Sprout & Broccoli Pizza

Serves: 4
Total Time: 40 min.

INGREDIENTS

1 store bought pizza dough
3 oz (large handful) brussels sprouts 
3 oz (large handful) broccoli florets 
1 small yellow onion, thinly sliced
1 tsp butter
3 oz fontina, shredded
3 oz mozzarella, shredded
kosher salt
olive oil 
fresh basil

Preparation:

Preheat oven to 500 degrees. Remove pizza dough from fridge. Dust work surface with flour, then turn dough out onto surface and lightly flour both sides. Pat into small circle and allow to sit for 30 minutes.

Generously salt a large pot of water and bring to a boil. Slice brussels sprouts into thin rounds and tear any large broccoli florets into smaller pieces. Blanch brussels sprouts and broccoli for two minutes, just until color brightens and they start to become tender. Remove from heat and strain. Rinse with cold water, then set aside to dry. Heat a medium sautée pan over medium heat. Add butter, onion and pinch kosher salt and cook, stirring frequently for about 10 minutes, until sweet and caramelized.

Meanwhile, transfer dough to a sheet pan, making sure there's enough flour so that it doesn't stick to the pan. Stretch and press the dough out to about a quarter inch thickness, leaving 1 1/2 to 2 inches of space between the crust and the edges of the pan. (Don't try to fill the pan completely or the crust will be too thin to support the toppings.)  Drizzle with olive oil, then spread around to cover dough, leaving a half inch border for crust. Sprinkle onion, then brussels sprouts and broccoli over pizza. Finish with both cheeses. Bake in oven 10-15 minutes, until crust is golden and cheese is browned. Remove from oven and allow to cool a few minutes on sheet pan before slicing.