Up until about five years ago, I was a self-professed Brussels sprout hater. Where this came from, I have no idea. I’m pretty sure my parents never even attempted to give me Brussels sprouts, and I have no recollection of really ever giving them a try. Yet, I was adamant about my dislike. Which just seems downright silly now. My husband finally convinced me to give them a whirl, and let’s just say that I’ve been making up for lost time ever since.
My go-to method for preparing Brussels sprouts is to simply roast them in the oven with a little bit of olive oil and honey, which is what I used as the base for this pizza. The slight sweetness from the honey balances out the Brussels sprouts perfectly, along with a little garlic and red pepper flakes for a hint of heat.
In addition to the roasted Brussels sprouts, you’ll also add some shredded red cabbage for a pop of gorgeous color and some toasted walnuts for some crunch. Classic, mellow mozzarella ties it all together and doesn’t overpower the flavors from the toppings.
When the pizza bakes, the high temperature of the oven gives the Brussels sprouts a bit of char on the outer leafy layer, leaving them a touch crispy, while also sort of caramelizing the sliced surfaces. Finish the pizza off with a sprinkle of lemon zest to brighten it all up, making for one fantastic seasonal fall meal.
Ingredients
For the roasted Brussels sprouts:
- ½ pound Brussels sprouts trimmed and halved lengthwise
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 clove garlic minced
- ¼ teaspoon salt
- Pinch crushed red pepper flakes or more to taste
For the pizza:
- 1 pound refrigerated pizza dough
- Cornmeal for dusting
- 1 tablespoon olive oil
- 1 ¼ cups shredded mozzarella cheese divided
- ¾ cup shredded red cabbage
- ¼ cup chopped toasted walnuts
- Zest of 1 lemon for garnish
Instructions
Roast the Brussels sprouts:
- Preheat the oven to 400ºF.
- Add the Brussels sprouts to a rimmed baking sheet. Drizzle with the olive oil, honey, garlic, salt and red pepper flakes. Toss to combine. Bake for about 12 to 15 minutes, stirring once halfway through, until tender. Set aside to cool slightly.
Make the pizza:
- Increase the oven temperature to 500ºF. If you have a pizza stone, place it (carefully!) in the oven to heat up.
- Meanwhile, on a well-floured surface, roll out and shape the pizza dough and then transfer it to a piece of parchment that has been lightly dusted with cornmeal. Brush the dough with the olive oil. Top with 1 cup of the mozzarella. Next, add the cabbage, walnuts, roasted Brussels sprouts and finally the remaining ¼ cup of the mozzarella cheese.
- Transfer to the oven (put the parchment paper with the pizza directly on the hot pizza stone; if you don’t have a pizza stone, set the parchment on a large baking sheet instead). Bake the pizza until the crust is golden brown, 10-13 minutes. Sprinkle with the lemon zest and cut into slices, then serve.
Liz @ Tip Top Shape says
I found your blog through a pizza featured in a Buzzfeed sweet potato post and now I find another amazing and fun pizza!!! I am dubbing you the queen of creative-foodie-pizzas! This looks great!
Ashley Jennings says
Thanks Liz! 🙂
Rebecca @ it's a nourishing thing says
I love this idea!! Such a great change from the tradition mushroom and onion pizza toppings. Can't wait to give this one a try!
Ashley Jennings says
Thanks Rebecca! It is a nice change - plus I love all the fun colors!
Sarah @ Making Thyme for Health says
I used to hate them too but I have my mom to blame for that one. Frozen and boiled without any seasoning...blech!! So.freakin'.gross.
But fresh ones are a completely different ball game. I bet they taste amazing on this pizza and I'm sure the texture is delicious too!
Ashley Jennings says
haha yeah ... boiled does not exactly sound awesome! Thanks Sarah!!
marcie says
Roasting brussels sprouts is the best way to get non-believers onboard! Actually scratch that -- I think it's pizza now! This looks amazing, and I so need to try this!
Ashley Jennings says
Roasting + pizza!! haha you can't go wrong with that! Thanks so much Marcie!
Kelly says
This is such a creative pizza! I used to hate brussels sprouts too and now I can't get enough! Roasting the brussels sprouts first is such a great idea - seriously can't wait to try this! It looks amazing, Ashley!
Ashley Jennings says
Thanks Kelly! I can't stop roasting them - it's just so good! 🙂
Joanne Bruno says
I love how two of my favorite cruciferous veggies are partying on the top of this pizza! Added bonus - pizza is the only way I can get my fiance to eat brussels sprouts. So, WIN. I'm super excited for this!
Ashley Jennings says
haha total win! Pizza makes everything better! 🙂
marla says
This pizza looks wonderful!
Ashley Jennings says
Thanks Marla!
Tiffany K says
One of my friends said she wish pizza was healthy because she's craving pizza. I sent her this recipe. He was hesistant.... I wasn't! It was delicious! I added onions to the Brussel Sprouts before I roasted them and it turned out great!
Ashley Jennings says
I love this! So happy to hear you enjoyed it!
AM says
I have made this recipe about 10 times now - so freaking delicious. I omit the nuts and lemon zest for simplicity.
Ashley Jennings says
Oh I am so happy to hear this!! Thanks for letting us know! 🙂
Adrienne says
This is so good! I added a balsamic reduction after the pizza was done and it was so yummy- it reminded me of one of my favorite pizzas in Italy! Next time I think I'll omit the red cabbage and add a boatload of Brussels sprouts and balsamic glaze. Maybe I'll shred them before roasting to make it even more like that pizza in Italy! Also, this recipe for roasting the sprouts is the best I've had!
Ashley Jennings says
So happy to hear you enjoyed it Adrienne! (both the pizza and just the sprouts!) And those changes sound delicious!