It's time to start thinking about Christmas food, as it's soon December. I want to test a few center piece candidates before deciding the dishes for our vegetarian Christmas feast, and I think that it's nice to sample different seasonal food in this pre-Christmas period. So in this spirit I made a seasonal upside down brussels sprout pizza. The crust is a seedy thick crust and the toppings are potatoes, slow cooked onions and brussels sprouts with sage and other spices. I topped the pizza or pie with sea buckthorn and cranberries to add a splash of colour and they also added a nice flavour contrast. I think that this dish could be nice at the Christmas table. I just love sprouts and good ones have started appearing at the market, also the ones in the stalks. I need to make more sprout dishes in the near future, but here is this recipe first.
Upside down brussels sprout pizza
200 g wheat flour
1/2 cup seed mix
2 tbsp dry yeast
1 tsp salt
150 ml lukewarm water
3 tbsp vegetable oil
1 garlic clove
5-6 small potatoes
8-10 brussels sprouts
Vegetable oil for frying
2 tbsp vegan butter
1 tsp Cabbage Karma spice mix
1 tsp sea salt
½ tsp ground black pepper
Fresh sage leaves
Sea buckthorn and cranberries for decoration
Mix and knead the dough ingredients and let it rise for about one hour.
In the meanwhile prepare the other ingredients. Cook the potatoes and slice them. Steam the brussels sprouts and cut them to halves. Slice the onion and chop the garlic finely and slow cook them in oil.
Add the potatoes and brussels sprouts to the onions and spice the mix. I used Cabbage Karma spice mix that is a blend consisting of coriander seeds infused in orange oil with fennel seeds, sumac, black pepper and lemon thyme. I also added sea salt, ground black pepper and fresh sage leaves.
Arrange the vegetables in the pan. Use the same pan for frying and baking in the oven. I put the brussels sprouts on the bottom (meaning that they will be on top of the pizza once turned around), then the potatoes followed by the onions. Then place the dough on top. Hand stretch it over the vegetables and bake the pizza at 200 C for about 20 minutes. When it's done, turn it around on a plate and enjoy!
I'm sharing this recipe with the last edition of Eat Your Greens hosted by Shaheen from Allotment 2 Kitchen and co-hosted by me. Sadly this event will come to an end after this month, but you still have time to share your green recipe with us! It would be nice to get plenty of green recipes for the last round up. There are more details about the rules here.