Dilled Brussels Sprouts Pizza

Looking for a simple pizza recipe that isn’t simple on flavor?  Dilled Brussels Sprouts Pizza has a creamy garlic sauce, lots of cheese and is topped with dilled vegetables.  Perfect for when you are looking for a slice of something different.

Dilled Brussels Sprouts Pizza ready to cut with Dilled Brussels Sprouts off to the side.

*Affiliate links are included in this post. Please read my Discloser Policy. I received Paisley Farm Food products complimentary but all opinions stated in this post are my own. For more information about Paisley Farm visit their site.

I’ve been seeing pickle pizza all over social media lately.  So when I got these great jars of ready-to-serve vegetables from Paisley Farm, I knew I had to try my own take on dill pizza!

This pizza turned out so good!  It would make a great holiday party appetizer, a snack while watching Christmas movies or a great addition to a New Year’s Eve pizza buffet.

A slice of Dilled Brussels Sprouts Pizza up close with the rest of the pizza in the background.

When I made this I decided to go with a nice, light garlic sauce.  It worked out to perfection!

If you are interested in trying a different Paisley Farm vegetable and sauce combination might I recommend these pairings:

  • Red tomato sauce, Hot Brussels Sprouts, and mozzarella cheese.
  • An Asian inspired sauce (get the recipe here), Asian Bean Salad, and cheddar cheese.
  • Chunky salsa, Southwest Bean Salad, and pepper jack cheese.
Paisely Farms vegetable medleys.

How to make Dilled Brussels Sprouts Pizza:

Preheat the oven to 375 degrees and prepare the pizza crust according to package directions or your favorite pizza crust recipe.  (I’ve got a great one here.)

Next, I made the garlic sauce to go on top of the pizza crust.  In a small saucepan melt the butter over medium heat. 

Whisk in the minced garlic then sauté for 30 seconds.

To the butter, add the 1 Tbs flour a little at the time, constantly whisking the butter.

Finally, whisk in the milk to thin out the mixture then let thicken to a sauce.  Turn off the heat.

Pizza crust, garlic sauce and Dilled Brussels Sprouts off to the side.

Top the prepared pizza crust with the sauce.  Add the cheese. 

Finally, slice the Dilled Brussels Sprouts and add to the top of the pizza and  sprinkle dill weed over the top of the pizza.

Bake the pizza for 18-20 minutes.  Slice into 8 slices.

And here you are……

Dilled Brussels Sprouts Pizza ready to cut with Dilled Brussels Sprouts off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten


Print Recipe
Dilled Brussels Sprouts Pizza
Dilled Brussels Sprouts Pizza has a creamy garlic sauce, gooey cheese, and the best part is the Dilled Brussels Sprouts on the top.
Dilled Brussels Sprouts Pizza | Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza, Vegetables
Prep Time 5 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Pizza, Vegetables
Prep Time 5 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Dilled Brussels Sprouts Pizza | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees and prepare the pizza crust according to package directions or your favorite pizza crust recipe.
  2. In a small saucepan melt the butter over medium heat.
  3. Whisk in the minced garlic then sauté for 30 seconds.
  4. To the butter, add the 1 Tbs flour a little at the time, constantly whisking the butter.
  5. Whisk in the milk to thin out the mixture then let thicken to a sauce. Turn off the heat.
  6. Top the prepared pizza crust with the sauce. Add the cheese.
  7. Slice the Dilled Brussels Sprouts and add to the top of the pizza and sprinkle dill weed over the top of the pizza.
  8. Bake the pizza for 18-20 minutes. Slice into 8 slices. Enjoy!

Cheesy Cauliflower #SundaySupper

Looking for a simple side dish that your kids will love?  Have a picky eater that thinks veggies are evil?  Try my Cheesy Cauliflower that is a proven winner with my kids and I’m sure yours will love this side dish too.

Cheesy Cauliflower | Bottom Left of the Mitten

My two boys couldn’t be more different nutrition wise.  If you set a bowl of fruit and a cookie in from of my 10-year-old he would always choose the fruit.  He likes to generally eat healthily and only complains when I serve green beans or Brussels sprouts.

My 3-year-old, on the other hand, could sniff out a sugar-laden treat from 10 miles away.  Most days it’s a struggle to get a banana down him for breakfast unless I make my Swedish Pancakes with Brown Sugar Bananas, but even then it’s a struggle.  So I make small concessions and try my very best to make good things as appealing as possible.  And this Cheesy Cauliflower is a hit with both my boys.

Cheesy Cauliflower | Bottom Left of the Mitten

How to make Cheesy Cauliflower:

Start by chopping the core off the cauliflower and chop into similar sizes.

Add to a pot of water and set to boil for 15 minutes.

Remove the cooked cauliflower from the pot and drain the water.  To that pot add the butter and cook over medium heat to melt.

Once melted whisk the flour 1 Tablespoon at a time and stir to combine.  Now add the milk and continue to whisk until it starts thickening.

Now it’s time to add the spices.

Cheesy Cauliflower | Bottom Left of the Mitten

Four simple ingredients: salt, pepper, garlic powder then Parmesan.  I love the powder kind and use it constantly. 

Now the fifth spice is really what makes this dish a stand out~nutmeg.  A few years back I was watching The Rachel Ray Show and she recommended adding nutmeg to cheese sauces.  Ever since then that is what I’ve done.  Who am I to question Rachel Ray!

Cheesy Cauliflower | Bottom Left of the Mitten

Once you’ve added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely.

Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.

Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.

Put into a 350 degree preheated oven for 15 minutes.

And here you are……

Cheesy Cauliflower | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

As always thank you to our Sunday Supper host this week, Anne from Simple and Savory.  If you want more vegetable recipes to make kids happy check out all these other recipes from Sunday Supper bloggers.

Sunday Supper Kid-Friendly Vegetable Recipes

Breakfast

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cheesy Cauliflower | Bottom Left of the Mitten #sidedish #cauliflower #kidfriendly


Print Recipe


Cheesy Cauliflower

Tender cauliflower is combined with a creamy cheese sauce. Cheesy Cauliflower is a veggie side dish that is kid approved.

Cheesy Cauliflower | Bottom Left of the Mitten

Prep Time 10 minutes
Cook Time 15 minutes

Servings
servings


Ingredients

Prep Time 10 minutes
Cook Time 15 minutes

Servings
servings


Ingredients

Cheesy Cauliflower | Bottom Left of the Mitten


Instructions
  1. Start by chopping the core off the cauliflower and chop into similar sizes. Add to a pot of water and set to boil for 15 minutes.

  2. Remove the cooked cauliflower from the pot and drain the water. To that pot add the butter and cook over medium heat to melt. Once melted whisk the flour 1 Tablespoon at a time and stir to combine. Now add the milk and continue to whisk until it starts thickening.

  3. Now add salt, pepper, garlic powder, nutmeg then Parmesan.

  4. Once you've added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely.

  5. Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.

  6. Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.

  7. Put into a 350 degree preheated oven for 15 minutes. Enjoy!

Asparagus Soup #SundaySupper

This Asparagus Soup recipe is so easy and makes a great recipe for a creamy yet light lunch or dinner.  You will be craving this soup all season long!

Asparagus Soup | Bottom Left of the Mitten

When my husband and I got married we went to Riviera Maya for our honeymoon.  Where we stayed at had the best Asparagus Soup.  I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too.  Hey, we were on vacation!  So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.

Asparagus Soup | Bottom Left of the Mitten

One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus.  I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap!  A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.

Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan.  I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available.  Check it out to see what goodies are coming soon to a farm near you.

Asparagus Soup | Bottom Left of the Mitten

How to make Asparagus Soup recipe:

Chop off those pesky hard ends on the asparagus and throw them out.  Then chop the rest in equal pieces.

Heat up some oil in the bottom of a large pot over medium/high heat.  Add the asparagus and 3 cloves of minced garlic.  Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.

Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.

Making this soup ‘creamy’ is a two-step process.  One is to use a little tool called an ‘immersion blender’.  This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen.  If you do not have one I would suggest taking most of the soup mixture and putting into a blender. 

For the second part of adding creaminess, take a small bowl add the milk, remaining flour and cornstarch.  Stir to combine then add to the soup mixture.  Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan.

Top this creamy soup off with some homemade croutons.

And here you are…..

AspargurusSoup_Final

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory.  Check out all these wonderful Spring recipes from other taste makers:

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Asparagus Soup | Bottom Left of the Mitten #SundaySupper #asparagus #spring #soup recipe

Print Recipe
Asparagus Soup
Tender asparagus is cooked then made creamy with milk and Parmesan. Top this Asparagus Soup with crunchy homemade croutons to complete this delicious meal.
Asparagus Soup | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Asparagus Soup | Bottom Left of the Mitten
Instructions
  1. Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
  2. Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
  3. Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
  4. Use an immersion blender or regular blender to cream the vegetables.
  5. Take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture.
  6. Add the thyme, nutmeg and Parmesan.
  7. Top this creamy soup off with some homemade croutons. Enjoy!

Food Blog Theme from Nimbus
Powered by WordPress