People seem to fall into one of two camps on brussels sprouts – you either love them or hate them. Though I was only introduced to them within the past few years, I have firmly asserted myself as being in the love camp. This is in large part due to my favorite salad of all time (thanks, Josie!) but I have branched out from there and am always finding more and more ways to enjoy them. As a bonus, I love that they look like tiny baby cabbages. I’ve been considering some form of brussels sprout pizza for a while and finally decided to take a shot at it. This pizza is simple but so fantastic with thinly sliced brussels sprouts, leeks, gouda, a touch of lemon, and red pepper flakes.


I was texting with some girlfriends while I was making this. We enjoy regular pizza + wine nights at least once a month at our favorite pizza place that always has lots of incredible seasonal combinations with unique names. When I told them what I was making, they 1) agreed it sounded amazing, and 2) proposed we call it “The Annie”. I think that has a pretty nice ring to it, but I might be biased. Either way, this is a great dish to bridge the gap between winter and spring. If you are the sort that thinks a pizza requires meat, bacon would be a nice addition here. However, last time I made this, I used smoked gouda instead of regular and found that it had a bacon-esque flavor without the bacon. Total win! As a bonus, the kids love this as leftovers in their lunchbox so I make an extra pizza for that purpose. Enjoy!

Ingredients

  • Pizza dough for 1 large pizza (regular or whole grain)
  • 8-1o oz. brussels sprouts, ends and outer leaves trimmed, thinly sliced
  • 2 tsp. olive oil, plus more for brushing
  • Kosher salt and freshly ground pepper, to taste
  • Zest of ½ a lemon
  • 1 tsp. lemon juice
  • 3 oz. coarsely shredded gouda, preferably smoked*
  • 3 oz. coarsely shredded mozzarella*
  • ½ cup thinly sliced white/light green portion of a leek
  • ½ tsp. red pepper flakes

Directions

  • 01

    Place a pizza stone in the oven and heat to 500˚ F. Preheat for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round on a piece of parchment paper. Lightly brush the perimeter of the dough with olive oil. In a medium bowl, gently toss the sliced brussels sprouts with the olive oil, salt and pepper, lemon zest and lemon juice. Sprinkle the shredded gouda and mozzarella over the round of pizza dough. Top with the brussels sprouts in an even layer, followed by the leeks. Sprinkle with the red pepper flakes.

  • 02

    Transfer the pizza to the preheated pizza stone by sliding the parchment with the assembled pizza onto the stone, and bake until the cheese is melted and bubbling and the crust and toppings are lightly browned, about 10-12 minutes.  Remove from the oven. Let cool slightly before slicing and serving.

  • 03

    *For best results, always use freshly shredded cheese.  Pre-shredded cheese comes coated in things such as flour or cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.

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  • Melissa Brooker

    Ok, seriously you never fail to amaze me! How did you know that brussels sprouts are my favourite veggie ever? This pizza looks amazing to me! I absolutely can’t wait to try it, quite possibly next week!

  • This looks SO good Annie, you’ve actually convinced me to buy some brussels sprouts to try this…… I’ll let you know if it transforms my hatred of them into love!

  • I’ve enjoyed some brussels sprout-topped pizza in my day, so this sounds utterly delicious to me! Better yet, the husband isn’t a fan of brussels sprouts so MORE FOR ME.

  • Looks so delicious. I never got the pizza dough to the correct consistency. When you say bread flour (in the dough recipe), can I replace with regular all purpose (white) flour? My pizza always comes as biscuit/hard. Also do you see a difference in the dough when making in summer vs. winter?

  • Angela

    Leeks and brussel sprouts are delicious together. I look forward to trying this.

  • Kaitlyn

    Made this for dinner tonight. So yummy! I especially liked the flavor of the lemon and the smoked Gouda. Thanks Annie!

  • Annie

    I really recommend using bread flour. If your dough is dense/hard, it is not because of the flour but more likely either because the wet/dry ingredient ratio is off (measure by weight and not volume for best results) or that the dough didn’t rise enough. Bread flour gives the crust a much better texture than all purpose.

  • Thanks Annie. Yes, I think I should get the bread flour. I was trying to save some thing – bread flour cannot be used for others so I thought it would be a waste to buy a box. But, you are right. I will definitely try this recipe with bread flour – such a delicious pizza

  • Karen @ The Food Charlatan

    Loving the looks of this pizza! Almost makes it seem healthy :) I’m a recent Brussels convert and now I want to put them on everything.

  • YUM! We had a pizza in Denver a month ago that was called “The Lawn Boy” and it had brussels, goat cheese, bacon, white sauce, and caramelized onions. ON POINT.

  • Maria

    Pizzology has a brussel sprouts pizza that is amazing!

  • Annie

    Yes, I have had one there that was fabulous!

  • Annie

    Oooh, that sounds like an amazing combo!

  • Anna Langer

    You and I share a deep love of brussels sprouts! This has been on my mind since I saw it last week and I made it last night (with your pizza dough recipe). It was light, crunchy, savory and delicious! We cracked an egg on top to add the buttery taste of the runny yolk. A perfect springtime recipe that we will be adding to the rotation!

  • finishyourpage

    I live in Denver – where did you have this?! Sounds delicious!

  • It’s a place called Esters! Great pizza, salad, and beer!

  • Melissa Brooker

    This was amazing Annie! My husband was skeptical (Brussels sprouts? No pizza sauce?) I told him to just trust me and he loved it as much as I did! I love Brussels sprouts and having them on pizza was to die for! I will make this many times over!

  • Katrin

    This pizza was so great! Thank you for your forever reliable recipes