Food & Cooking Recipes Main Dish Recipes Pizza Recipes Squash, Brussels Sprout, and Sausage Pizza 5.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Roland Bello Prep Time: 35 mins Total Time: 1 hrs Yield: 1 9-by-13-inch pie Instead of peeling and seeding fresh tomatoes, you can also use three whole peeled tomatoes from a 14-ounce can. Ingredients 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 ¾ cup) 12 ⅛ -inch-thick rounds delicata squash, seeded 6 small brussels sprouts, halved Extra-virgin olive oil 12 thin slices soppressata Coarse salt Directions 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. Bake until cooked through and crust is golden on edges and bottom, about 24 minutes. Using a metal spatula, slide pie onto a cutting board. Slice into 6 pieces and serve. Rate it Print