Brussels sprouts make for a crispy, chewy pizza topping. Lemon slices, ever so slightly caramelized, add zing.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with 1 teaspoon oil.

  • Scatter mozzarella and half the Pecorino evenly over dough, leaving a 1/2-inch border around edge.

  • Toss brussels sprouts with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon.

  • Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edges of sprouts start to char, edge of crust is golden, and dough is cooked through, about 10 minutes. Season with pepper.

Reviews (3)

109 Ratings
  • 5 star values: 29
  • 4 star values: 40
  • 3 star values: 25
  • 2 star values: 11
  • 1 star values: 4
Rating: Unrated
I liked this. I made my own dough using my KitchenAid mixer recipe. I added some Coppa di Parma and some nutmeg. You would never know this is Brussels Sprouts. It is a little dry, so when I make it again, I will add more oil or something. Maybe some balsamic vinegar. The lemons really made the dish. I don't have a 12-inch iron skillet so I used a 10-inch and a 6 inch, there was enough toppings. I put some bruschetta topping and cheese on the leftover dough. I recommend this.
Rating: Unrated
Two of my favorite things combined into one? I've never tried Brussels sprouts on a pizza before, but this was actually really tasty together. I also made sure to add extra cheese as well.
Rating: Unrated
Pizza seems to be very delicious ,would surely make it this weekend,and as it contains sprouts it must be surely very healthy. furniture packages