The sweetness of the carrots are the perfect compliment to the savory Brussels Sprouts and Parmesan
- 1 can Pillsbury thin crust pizza dough
- 2 large carrots peeled and cut into thin horizontal slices
- 12-16 Brussels sprouts trimmed and halved
- olive oil
- salt and pepper
- 3/4 cup heavy cream
- 2 Tablespoons unsalted butter
- 1/3 cup Parmesan cheese plus additional for garnish if desired
Place vegetables on a parchment lined baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees for 30 minutes or until Brussels sprouts begin to char.
Melt butter in an 8 inch skillet over medium high heat and add cream. Lower heat to simmer and cook and stir until sauce is thick enough to coat the back of a spoon, about 4 minutes. Add cheese and stir. Set aside.
Unroll dough onto a sheet pan, forming a large rectangle. Poke all over with tines of a fork. Bake at 400 degrees 5-6 minutes until it just starts to turn golden. Top with vegetables. Pour cream sauce over all. Bake at 400 degrees for 8-10 minutes until dough is golden and cheese has melted. Garnish with more Parmesan if desired. Cut into large squares for main and side dish, or smaller squares for appetizers.