New This Month

Squash, Brussels Sprout, and Sausage Pizza


Instead of peeling and seeding fresh tomatoes, you can also use three whole peeled tomatoes from a 14-ounce can.

  • Prep:
  • Total Time:
  • Yield: Makes one 9-by-13-inch pie

Photography: Roland Bello


  • 1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
  • 2 large red tomatoes, blanched, peeled, seeded, and coarsely pureed in a food processor (about 3/4 cup)
  • 12 1/8-inch-thick rounds delicata squash, seeded
  • 6 small brussels sprouts, halved
  • Extra-virgin olive oil
  • 12 thin slices soppressata
  • Coarse salt


  1. Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Spread tomato sauce evenly over dough. In a large bowl, toss squash and brussels sprouts with oil. Arrange squash in 4 rows of 3. Place a soppressata slice in center of each squash round, then top with a brussels-sprout half. Sprinkle with salt.

  2. Bake until cooked through and crust is golden on edges and bottom, about 24 minutes.

  3. Using a metal spatula, slide pie onto a cutting board. Slice into 6 pieces and serve.

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