I like my food to be amazing, and there are a couple of amazing things happening in this recipe…
First, we are making pizza in a skillet, which is a foolproof way to create a crisp crust with a chewy and moist inside.
Second, we are taking Brussels sprouts to a whole new level, separating the leaves and allowing them to get the perfect amount of “charredness” (totally a word).
And last we are adding tomatillos—after peeling away their papery outer skin, we are left with what looks like green tomatoes but tastes like “apple-ish, grape-ish amazingness” (yes, totally words).
I’m introducing Italy to Mexico and creating a tart, refreshing finish on an amazing pie…along with some really great words. ;)
Brussels Sprouts + Tomatillos Skillet Pizza
makes: One 12-inch pizza
- ¾ pound Brussels sprouts
- 2 teaspoons olive oil
- ¾ teaspoon kosher salt
- 1 pound pizza dough, at room temperature
- 1½ cups shredded Gruyère cheese (6 ounces)
- 2 garlic cloves, minced
- 2 medium-large tomatillos
- 2 tablespoons chopped fresh cilantro leaves
- Half a lime
- Cut off the bottom stem of each Brussels sprout and then gently tear or cut the leaves away from the core; discard the very center. Place the leaves in a medium bowl (you should have about 3 cups loosely packed leaves). Stir in 1 teaspoon of the oil and ½ teaspoon of the salt.
- Preheat the oven to 500°F. Brush a 12-inch cast iron skillet with the remaining 1 teaspoon oil. Place the dough on a lightly floured work surface and stretch or roll it to a 10-inch-diameter round. Fit the dough into the skillet, pushing it out to the edges. Scatter the cheese evenly over the dough and then sprinkle with the garlic. Spread the Brussels sprouts over the top.
- Place the skillet over medium-high heat and cook until the underside of the dough is very lightly golden brown—about 5 minutes. Then transfer the skillet to the oven and cook until the leaves are charred and the dough is cooked through—for 10 to 12 minutes more.
- Meanwhile, remove and discard the husks from the tomatillos. Wash and dry the fruit and then coarsely chop it. Place the tomatillos in a small bowl; add the cilantro. Juice the lime into the bowl and add the remaining ¼ teaspoon salt; toss to combine. Scatter over the hot pizza and serve.
Keep It Simple:
- I never quite mastered making my own pizza dough, so I prefer to leave it to the professionals. Just pop into your favorite pizzeria and ask them if you can buy some dough: They are happy to sell it to you and you are happy to have fantastic dough you didn’t have to make.
- To make this pizza you can use 12 ounces of dough, 15 ounces, whatever you can get your hands on, just don’t use more than 1 pound as the pie will get too thick.
- Though I’m a big fan of tomatillos they are not always easy to find, so to replace them try diced pears, apples, or tomatoes.
- Gruyère can be replaced with a combination of mozzarella and Parmesan or just mozzarella.
Make It Meaty:
- Crisp and chopped bacon or pancetta are great toppings that can be sprinkled on with the tomatillos. Or for something a little more substantial, 4 to 6 ounces of cooked, chopped chicken is a great addition.