If you don’t like Brussels sprouts, you’ll enjoy this pizza. Growing up as a picky eater was never easy for anyone trying to cook a dinner for me; however, I’ve slowly grown out of those taste buds. Out with the old and in with the new people! Brussels sprouts would be the LAST vegetable on the list that I thought I’d ever enjoy, but I absolutely love the taste and crunch. I only enjoy the sprouts if crunchy or semi-crunchy by baking or sauteing. Boiled Brussels sprouts are NOT for me, and if you don’t like sprouts I wouldn’t doubt if that’s the only way you’ve tried them.
College. Most people think back to college and are reminded of the great times they had with friends, events, and social gathers. Me on the other hand… I think about the times spent in my apartment baking Brussels sprouts and how often my roommates would walk in the door and yell “Morgan is making sprouts again!” Ok, I think back to all the good times as well, but every single time I make sprouts in our apartment I think back to my roommates.
It seems as though Brussels Sprouts have been gaining some traction the past year or so as a number of restaurants here in Chicago have some time of sprouts on the appetizer menu. I’m not complaining whatsoever!
A doughy crust with a crispy brussels spouts topping.
- Please refer to my homemade pizza dough recipe linked above.
- 1 1/2 – 2 cups Brussels Sprouts or more if desired
- 1 tsp Turmeric
- 2-3 cloves Garlic minced
- 3 Tbsp Olive Oil
- Dash Garlic Powder
- Salt & Pepper to taste
- 3 Tbsp Butter melted
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Garlic
- 1 Tbsp Parmesan Cheese finely powdered
- Dash Ground Pepper
- Dash Garlic Powder
- Dash Salt optional
- Dough
- Please refer to my homemade pizza dough recipe linked above.
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Please refer to my homemade pizza dough recipe linked above.
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Preheat the oven to 400 degrees.
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Cut off the stems of the Brussels sprouts and slice thin. You may peal some of the outer shells off rather than slicing as well.
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Place onto a baking sheet and mix with olive oil, turmeric, garlic, garlic powder and salt & pepper.
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Once evenly mixed, spread out and cook for 25 minutes or until dark and crispy. Keep in mind that you will be baking the pizza for about 12 minutes, so if you don’t want them to burn, cook for about 18-20 minutes.
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Broil for about 5 minutes if you want to speed up the crisping process.
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Remove and let cool.
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Melt the butter and mix all ingredients together in a measuring cup or bowl.
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Preheat the oven to 450 degrees and place your pan(s) in the oven while the oven preheats.
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Use my dough recipe linked above (must be made 24+ hours in advance).
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Once the dough is rolled out, carefully place one pizza on the preheated pan and use a brush to brush the garlic olive oil mixture all over the pizza and crust. Don’t be stingy as this is the sauce base!
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Add the Parmesan and mozzarella (or cheeses of your choice).
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Drizzle a bit more of the garlic sauce mixture over the cheese.
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Add the Brussels sprouts (leave room around the edges). You can add as much as you’d like, but don’t add too much as you don’t want it to weigh down the dough. I used about 1 1/2 cups as the sprouts shrink while baking.
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Once the sprouts are evenly spread, add a little more Parmesan and mozzarella (or cheeses of your choice). Option to drizzle more sauce over the sprouts as well (OR you can do this once the pizza is cooked)!
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Top with red pepper flakes and parsley if you’d like!
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Place in the oven for 12-15 minutes (remove once the crust and the cheese are golden and crispy).
