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White Pizza

White Pizza with Crispy Brussels Sprouts and Balsamic Glaze

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This elevated pizza skips the traditional red sauce in favor of seasonal toppings and more flavorful cheeses. We use a trio here: mild mozzarella, nutty Gruyère, and creamy goat cheese. Maple-sautéed Brussels sprouts, caramelized onions, and tangy-sweet balsamic glaze balance the rich, gooey cheeses and make this pie totally unforgettable.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Suzanne

By Chef Suzanne

  • Calories 1010
  • Protein 33g
  • Total Carb 114g
  • Total Fat 46g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    • 12 ounces
    • pizza dough
  • red onion
    • 1
    • red onion
  • shredded Brussels sprouts
    • 6 ounces
    • shredded Brussels sprouts
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • jar maple syrup
    • 1
    • jar maple syrup
  • flour
    • 2 tablespoons
    • flour
  • shredded Gruyère cheese
    • 2 ounces
    • shredded Gruyère cheese
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • herbes de Provence
    • 1 teaspoon
    • herbes de Provence
  • crumbled goat cheese
    • 2 ounces
    • crumbled goat cheese
  • balsamic glaze
    • 2 packets
    • balsamic glaze
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • 12" large pan
  • rolling pin (optional)
  • baking sheet

Cooking Steps

  1. Sauté onion

    Sauté onion

    Preheat oven to 425°F. Remove pizza dough from bag and let soften at room temperature. Peel onion, halve, and thinly slice. Heat 1½ tablespoons olive oil in a large pan over medium heat. When oil is shimmering, add onion and sauté, stirring occasionally, until softening, about 6 minutes. Meanwhile, rinse Brussels sprouts.

  2. Sauté Brussels sprouts

    Sauté Brussels sprouts

    To pan with onion, add crushed red pepper (skip or use half for less heat) and Brussels sprouts. Increase heat to medium high and sauté, stirring, until Brussels sprouts begin to soften, about 3 minutes. Stir in 1 tablespoon maple syrup to coat, 1 minute more (save remainder for another recipe). Remove pan from heat. Season with ½ teaspoon salt and black pepper as desired. Set aside until Step 4.

  3. Roll out dough

    Roll out dough

    Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick. Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil. Add pizza dough, gently stretching to reach edges of baking sheet.

  4. Assemble pizza

    Assemble pizza

    Rub top of dough with 1 tablespoon olive oil, then sprinkle over Gruyère and mozzarella, leaving a ½-inch border. Scatter over herbes de Provence, then sautéed onion and Brussels sprouts, then goat cheese.

  5. Bake white pizza

    Bake white pizza

    Bake pizza until crust is crisp and light golden and cheese is bubbling, 20-25 minutes—this is a great time to set the table or relax with a glass of wine.

  6. Plate white pizza

    Plate white pizza

    Drizzle balsamic glaze over white pizza and cut into slices. Enjoy with a fellow pizza lover!

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