I know, certain food is at his best in a classical version, but the recipe in the November edition of Libelle Lekker inspired me. For 2 portions a ready made rectangular pizza dough, 300 grams of Brussels sprouts and 1 mozzarella of 200 grams are the perfect base fort his recipe, so it was really meant to be ;-).
Clean the sprouts and halve them. Chop the loose leaves with 4 garlic cloves. Mix with 2 table spoons of olive oil, the zeste of 1 lemon, the juice of ½ lemon, 1 chopped spicy little pepper and some salt. Slice the mozzarella thinly and spread over the pizza dough. Spread the mixture and the halved sprouts on top. Finish with 1 sliced red onion, 1 table spoon of dried thyme and 70 grams of grated bel paese cheese. Put in the oven at 180° for approx 20-30 mins until the cheese is perfect golden brown and the dough is crispy.
Nice picture and approved by my audience.