Happy Wine Wednesday! I know it’s been a while since I posted a NEW recipe…so I’m excited to share this one! My mother-in-law (yet again) introduced this amazing idea to me, and we are addicted. The name does sound a little crazy… but trust me, you’ll love it. This week’s Pairing of the week is…
Brussel Sprout Pizza Paired with Snowy Peak Merlot
I chose recipe first of all because I had an amazing bottle of Snowy Peaks Merlot that we just couldn’t wait to have. This is a cute little winery in Estes Park, Colorado. An amazing small mountain town with this hidden gem right there in the middle! This was my favorite bottle we tasted, so I knew I had to do a pairing with it.
I figured a marinara sauce would go well, so then my mind starting thinking pizza… but then I wanted to go out of the box a little bit. I remembered my mother-in-law making something similar a while back. So I whipped up some of my homemade pizza crust (recipe below) and got to experimenting! The end result was AMAZING.
Ingredients
- 1 packet Active Rise Yeast
- 1 cup warm water
- 2 1/2 cups flour
- 1 tsp honey
- 1 tsp salt
- 2 tbsp olive oil
- 2 cloves garlic, minced
- garlic powder
- italian seasoning
- 1 tbsp cornmeal
Instructions
- Preheat oven to 400 degrees F
- In a large bowl, combine yeast and warm water, stir until dissolved
- Add flour, salt, honey, garlic and olive oil. Stir using wooden spoon then hands
- Let dough rest for 10 minutes
- Sprinkle your pizza stone or baking sheet with cornmeal, spread dough evenly over the top
- Sprinkle garlic powder and italian seasoning over the top of the crust
- Top with desired toppings
- Bake for 30 minutes or until crust is golden
A delicious twist on your ordinary pizza! I NEVER used to like brussel sprouts until I was introduced to this way of cooking them… they are an AMAZING addition!
Ingredients
- Marinara sauce
- 1/4 cup chopped red onion
- About 1 cup brussel sprouts
- 1/2 pound spicy Italian sausage
- Mozzarella and Parmesan Cheese to top
- Balsamic Vinegar to drizzle
Instructions
- Prep your crust using the “Pizza Crust from Scratch” recipe or “Cauliflower Crust from Scratch” recipe
- While waiting for your crust to rise- prep brussel sprouts
- Chop the end off the brussel sprout and pull off the leaves until they stop falling off easily. Discard the middle portion, place the leaves in a frying pan with olive oil
- On medium heat, cook the brussel sprout leaves until lightly browned
- While brussel sprouts are cooking- brown the Italian sausage over medium/high heat, drain
- Once crust is prepped and on your baking sheet-use a spoon to evenly spread the marinara sauce
- Top with cooked sausage, chopped red onion, sauteed brussel sprouts and cheese
- Bake at 400 for 30 minutes or until crust is golden
- Let the pizza cool, then drizzle lightly with balsamic vinegar
- Pour a glass of Snowy Peaks Merlot and enjoy!
Notes
Pairs amazingly with a glass of merlot! Preferably this one from Snowy Peaks Winery
