A crunchy, hearty pizzantini to fill you up on chilly days!

1/2 pound Brussels sprouts, trimmed with leaves removed (about 4 cups)

2 Tbsp. olive oil plus more for brushing and drizzling

1 large yellow onion, thinly sliced

2 garlic cloves, finely chopped

1 tsp crushed red pepper flakes (or to taste)

1/2 cup freshly grated Parmesan cheese

Sea salt and freshly ground pepper to taste

  1. Heat 2 Tbsp. of oil in a large skillet over medium heat.  Add onion, and season with salt and pepper and cook, stirring occasionally, until onion is soft and golden, about 8-10 minutes.  Add Brussels sprouts, garlic, and red pepper flakes, and cook until Brussels sprouts are wilted, about 5 minutes.  Season with salt and pepper and set aside.
  2. Brush your favorite flavor full-size Croccantini (we like Roasted Garlic!) with olive oil, and top with Brussels sprouts mixture.  Sprinkle with Parmesan cheese, and place in oven at 350F until cheese is beginning to melt, and Croccantini begins to turn golden, about 3-5 minutes.  Check often to make sure it doesn’t burn!
  3. Serve immediately.
Inspired by recipe at bonappetit.com
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