Christmas Brussels Sprouts and Cinnamon Pizza
…with feta, fresh mint & pomegranates
A Christmas pizza to behold! It may sound slightly strange but I urge you to try this - the combination of our cauliflower pizza base and roasted Brussels Sprouts drenched in a cinnamon and star anise syrup is a match made in Christmas heaven!
Enough for one pizza
- 2 cinnamon sticks
- 5 star anise
- 100g sugar
- 100ml water
For the pizza:
- 1 Luna & Fennel cauliflower-crust pizza base
- 150g Tomato sauce
- 200g Brussels Sprouts
- Feta (regular or vegan)
- Fresh mint leaves
First make the cinnamon syrup and set aside to cool. Put all ingredients into a small saucepan and bring to the boil. Reduce the heat and stir until sugar has dissolved. Remove and discard the cinnamon sticks and star anise before serving.
To make the roasted Brussels, trim the sprouts and boil for 2 mins, leave to cool and then cut each in half. Transfer to a roasting tray and lightly coat with salt, pepper and olive oil. Roast for 10 minutes at 180°C (fan), remove from oven, pour over in the cinnamon syrup and roast for a further 10 minutes until charred but not burnt.
Meanwhile, take your pizza base and spread over the premade tomato sauce and finish with the Brussels sprouts, chunks of feta and pomegranates. Reheat in the oven for 5 minutes or so and enjoy with fresh mint leaves and, if you like, even more cinnamon syrup!