Brussel Sprouts, Garlic, and a Sriracha-Maple Sauce

It has been 306 days since I made posted about a pizza. That’s just insane. Sure I can throw out reasons like life got busy and I just didn’t have the time, but a passion is a passion. So I’m happy to say that today I made a pizza at home. It’s a throwback to one of my favorite concoctions – Sriracha and Maple Syrup.

When I first moved to Seattle, I went to dinner at Bing’s in Madison Park. It’s serves modern American food and one of their sides is roasted brussel sprouts in a sauce of Sriracha and Maple Syrup. The sweetness of the syrup, the heat of the Sriracha, and the crunchiness of the brussel sprouts come together to light up all the flavor senses in my body. Since then, I’ve worked on reconstructing the side. But even better than making this dish as a side is making this on a pizza.

The sauce is simple – mixture of maple syrup and Sriracha sauce. You can do mix to your own taste to find your preferred balance between sweetness and spiciness. When making this go for real maple syrup, not the cheaper pancake syrup. The important thing here is that do not put this mixture on the pizza until it’s out of the oven. Otherwise, the sauce will dry out and you’ll lose the flavor.

I admit I didn’t have the time to make the dough this time around, but there’s a local grocer that sells dough balls made by a retired pizza shop owner. It’s a great buy for $3 and makes a 14.5″ New York style pizza. The quality is great and they’ve got a variety of age so you can find some that are ready to use now.

I decided to go with fresh garlic on top after it came out of the oven to add a bit more spiciness to this one.

I have to say it was refreshing to make a be talking about pizza again. Stretching the dough, sliding the pizza into the oven and watching the crust spring to life was something I truly have missed. It’s going to be a busy few coming weeks but more pizza will be made and psoted.

 

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