Brussels Sprouts, Cashel Blue Irish Pizza for St. Patrick's Day

I've been introducing all my friends to the delicious, creamy Cashel Blue cheese from Ireland. When I made my Kale, Apple & Cashel Blue Cheese Salad, I thought this cheese would be really amazing with Brussels Sprouts. That thought inspired this amazing pizza: a base of sauteed leeks and dinosaur kale, topped with steamed and sauteed Brussels Sprouts and a generous portion of grated Cashel Blue Irish Cheese. The result is an incredibly rich and hearty pizza that celebrates delicious deep green vegetables with an indulgent dose of creamy blue cheese.

If you're a Brussels Sprouts fan, you're really gonna love this one!

Brussels Sprouts, Cashel Blue Cheese Irish Pizza:

pizza dough for one 11 " pizza
olive oil for brushing
1 leek
1/2 bunch dinosaur kale, stemmed
1 TBS sparkling/sweet wine
2 teaspoon salted butter (I used Kerrygold)
11 brussels sprouts
2 pinches sea salt
3 oz Cashel Blue Irisch Cheese
pine nuts

Preheat the oven to 450. Roll out the pizza dough, brush with olive oil and bake on a pizza stoned for 8 minutes (deflate puffiness with a knife.

Slice and clean the leek and dinosaur kale. Heat 1 teaspoon of butter in skillet and saute until tender (6-8 mins). Add sparkling wine after sauteing for 4 minutes. Season with a pinch of sea salt.

Trim stems from Brussels spouts and cut in half. Place in a ziplock bag (half sealed) with a TBS of water and microwaver for 3 1/2 minutes. Remove carefully (hot!). Melt 1 teaspoon butter in a skillet on high heat and quickly saute the sprouts until browned.

Roll out pizza dough. Brush with olive oil and bake for 7 minutes (the dough will puff up - pierce it with a knife and press down).

Top the curst with the sauteed leek/kale mix. Top with the Brussels Sprouts (flat side up) then grate Cashel Blue cheese over pizza. Bake for 5 minutes, adding pine nuts (if desired) after 3 minutes of cooking.

Serve and enjoy!