sage butter

Charred Brussels Sprout Pizza with Browned Sage Butter.

DeLallo Pizza Dough Kit

brussels sprouts (quartered)

olive oil

salt + pepper (to taste)

brown sugar

DeLallo Basil Pesto

garlic

provolone cheese (shredded)

fontina cheese (shredded)

prosciutto

butter

sage

Prepare the DeLallo Pizza Dough Kit according to the directions on the bag, allowing the dough to rise in a warm place for 30-45 minutes.

Meanwhile, preheat the oven to 450 degrees F. If you have a pizza stone, stick it in the oven about 30 minutes before you are ready to bake the pizzas.

Heat a large skillet over medium-high heat. Add the olive oil and the brussels sprouts in a single layer and sprinkle with brown sugar and salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Remove from the heat.

Once the pizza dough is ready, divide the dough in half. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizza on a piece of parchment paper, then use your hands to gently tug, pull and push the pizza dough into your desired shape. If you don't have a pizza stone, place the pizzas on two cookie sheets.

In a bowl, mash together the pesto + roasted garlic. Spread the pesto evenly over both pizzas. Add the brussels sprouts, dividing them evenly among the two pizzas. Finally top each pizza with the cheese.

Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey.

Meanwhile, melt the butter in a skillet set over medium heat. Once the butter has melted, add the sage and allow the butter to brown and the sage to fry. Once the sage has been cooking for 30 seconds, flip and cook another 30 seconds. Then remove the sage from the skillet to a paper towel lined plate. Keep the browned butter warm.

When the pizzas come out of the oven, top each with fresh prosciutto, fried sage leaves and just a little drizzle of butter. Slice and EAT!

Sharp white cheddar and aged gouda sandwiched between crusty sourdough bread coated with sage butter! So delicious and easy to prepare!

Sage Butter Grilled Cheese

unsalted butter

sage leaves

salt

bread

oz sharp white cheddar (grated)

oz aged gouda (grated)

Melt the butter in a medium saucepan over medium heat. Once your butter has melted, add the sage leaves and lower heat. With a wooden spoon, stir the sages leaves around in the butter until the butter begins to brown and the sage leaves get crispy.

Remove pan from the heat and add salt. Remove crispy sage leaves and set aside.

Sage Butter

Heat a large skillet over medium-low heat (I prefer cast iron).

Assemble each sandwich by dividing the two cheeses evenly onto four of the slices of bread.

Add a few crispy sage leaves on top of the cheese. Top with remaining slices of bread, pressing down lightly to form the sandwiches.

Brush the outside of the bread slices with the sage butter and add them to the pan. I also drizzle sage butter directly into skillet while sandwiches are cooking.

Cook until the bread is nice and crispy and a dark golden color, and the cheese is starting to melt. Flip sandwiches and do the same on the other side.

Serve immediately while the cheese is warm and gooey!

Grilled Cheese Sandwich

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Charred Brussels Sprout Pizza with ...

Sage Butter Grilled Cheese

The most viewed sage butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine