Brussels Sprouts and Burrata Naan Pizza
Today, we're making Brussels Sprouts and Burrata Naan Pizza!
This is one of those recipes that's less about the the cooking techniques and more about mixing and matching ingredients. We're going to pile some veggies and cheese on top of some store bought bread, give it a special drizzle when it comes out of the oven, and call it dinner!
Let's start with the base of our pizza...mini naan bread! If you've been following me for a while, you know I'm obsessed with using naan bread as a pizza base. In fact, up until I got my pizza oven last fall, I pretty much only made pizza on naan bread. It's just too easy! And, I love using mini naan because you get a perfectly portioned pizza without having to think twice.
To add a little pizzaz to our naan, we're going to make a quick chili garlic oil to brush and drizzle all over our pizza. So, we'll add just a little bit of olive oil, 2 sliced garlic cloves, and a little pinch of red chili flakes to a small saucepan. And, we'll let them warm together over low heat for about 10 mins until the oil is infused with all that garlicky, peppery goodness. We're going to use most of the oil for brushing the surface of our naan breads and drizzling once all of our toppings are on. But, we're also going to reserve a little tiny bit for a special secret ingredient.
I've been living that carbs on carb life all of quarantine, so it only seems right to sneak some baby potatoes onto our baby pizzas! We're going to take some baby potatoes, slice them into thin slices, then toss them with that reserved garlic oil along with a pinch of salt and pepper. That's it! From there, we'll layer them straight on top of our pizzas.
Along with our potatoes, we're going to top our pizzas with some shaved brussels sprouts, some torn deli ham, and some freshly shredded parmesan cheese. Once we have our toppings piled on, we'll give our pizzas one last drizzle of that garlic oil, and to the oven they go to become perfectly golden.
But wait, there's more! As soon as our pizzas come out of the oven, we're going to add some super special toppings. First up, we'll add some cool and creamy torn burrata. The heat from the pizza will help to melt the burrata right into the pizza making it become one with the pizza. And, burrata needs salt. So, we'll give our pizzas a little pinch of flaky sea salt to make sure we're seasoning at every layer.
The magic ingredient that balances out this savory pizza is truffle honey! Truffle honey is one of those ingredients that just screams decadence. But, I have a trick to make your own truffle honey at home in a small batch without having to buy a whole jar. All you need is your favorite honey and some truffle zest (which you can find on Amazon).
When it's time to take the first bite of these gorgeous little pizzas, we are hit with a wave of flavor and texture. The naan bread is perfectly light and crisp. The veggies are soft, savory, and garlicky. The ham and parmesan add that salty element that we need, while the creamy burrata calms it all down with it's milky nature. Then, the truffle honey on top adds this sweet funkiness that highlights the funk in the sprouts and balances out all the savory elements that load up our pizza.
This pizza feels soooo fancy with really no effort at all!
Alrighty, folks! It's certainly been a while since we've made a naan pizza, but I definitely think it's time for a comeback. I can't wait to hear what you think of this one!
I hope you enjoy, and let's eat!
Brussels Sprouts and Burrata Naan Pizza
- ¼ cup olive oil
- 2 cloves garlic, sliced
- 1/8 tsp red chili flakes
- salt and pepper, to taste
- 1 pack original mini naan bread (4 flatbreads)
- ¼ cup baby potatoes, thinly sliced
- ½ cup shaved brussels sprouts
- ½ cup freshly shredded parmesan cheese
- 4 slices deli ham, torn
- 1 ball burrata, torn
- flaky salt, to taste
- truffle honey, to taste
- Make the garlic oil: In a small saucepan over low heat, combine olive oil, garlic, and red chili flakes. Bring to a simmer, and simmer for 10 mins. Remove from heat, and remove sliced garlic from oil. Reserve 1 tsp garlic oil.
- Preheat oven to 400 degrees. Brush the bubbly side of the naan bread with water. Flip, and brush the flat side with enough garlic oil to coat the entire surface.
- To a small mixing bowl, add sliced potatoes, reserved 1 tsp garlic oil, and a small pinch of salt and pepper. Toss to completely coat the potato slices.
- Arrange potato slices, brussels sprouts, parmesan cheese, and deli ham evenly divided between each flatbread. Drizzle each flatbread with about another tsp of garlic oil. Bake for 10-12 minutes on a sheet pan until the cheese melts, and the crust begins to turn golden brown.
- As soon as the pizzas come out of the oven, top with torn burrata. Then, sprinkle with a pinch of flaky salt, pepper, and a drizzle of truffle honey, to taste. Enjoy!
- *This recipe would work just as well with regular pizza dough. I just really love naan bread pizzas.
- *Burrata cheese is a variation of mozzarella that's creamy and gooey on the inside. If you can't find burrata, you could use fresh mozzarella instead. However, you'll add the mozzarella to the pizza before it goes into the oven, as opposed to after like the burrata.
- *To get a nice shave on the brussels sprouts, cut the root off at the bottom, slice the sprout in half, and thinly slice each bulb.
- *You can make a small batch of truffle honey at home. Microwave 2 tbsp honey for 15-20 seconds until the honey has thinned out. Then, add 1/8 truffle zest. Stir to mix well, and allow to come back to room temperature. This is less expensive way to enjoy truffle honey while still enjoying the same flavor.