Brussels Sprouts Pizza

These individual pizzas include a cheesy Alfredo sauce, pancetta, and roasted thinly sliced brussels sprouts. 

I love pizzas that are layered with veggies that you don't traditionally think of when you think about pizza. The vegetables get all roasty and the pizzas often include different cheeses and/or sauces that bring in unexpected flavors. 

Examples include prosciutto and fennel with mascarpone and sriracha, broccoli pizza, potato and leek pizza with bechamel and Gruyere, spicy corn pizza, and shaved asparagus pizza with brie. They are all so tasty. 

I always thought I didn't like brussels sprouts until I tried them roasted. What a difference! With this pizza, you thinly slice the brussels sprouts, toss them with olive oil, and then sprinkle them over the pizzas and bake. They come out all roasty-toasty. 

This pizza recipe is super easy to make and includes shortcuts, including store-bought pizza dough and jarred Alfredo sauce. While I typically make my own pizza dough, I thought I'd try the store-bought version (from the deli section) to test this recipe. 

While I love using my own pizza dough, buying premade dough is a pretty good solution! You can buy it a day or two in advance and use it when you are ready, and you don't have to worry about timing. It's not as airy as my own crust, but it's also less fussy. No watching the clock. 

For the Alfredo sauce, you just need 1/4 cup per pizza, so I used jarred sauce. I like the Rao's brand. You can portion leftovers into individual ziploc bags and freeze them. You can also make your own (I will some day!) .. or if you have an Italian deli or restaurant nearby that will sell you some, that's a great source too. 

When I took the first bite of this pizza, I pretty much said under my breath, "oh, my God this is good..." 

Ingredients in this Pizza:

Pizza dough and Alfredo sauce: See notes above. 

Diced Pancetta. 

Freshly grated Parmesan and Pecorino cheeses. 

Brussels Sprouts: Thinly sliced and tossed in olive oil. Use a food processor to make fast work of slicing the sprouts. 

To Make this Brussels Sprouts Pizza:

First, divide one pound of pizza dough into two pieces and shape them into nine-inch rounds. Place them both onto a parchment lined baking sheet. 

Next, spread about four tablespoons of the Alfredo sauce over each dough round, leaving the edges clear. Sprinkle the sauce with some Parmesan and Pecorino, as well as some par-cooked pancetta. 

After that, toss the sliced brussels sprouts in olive oil and sprinkle them over the cheese and pancetta. 

Finally, bake the pizzas at 475 degrees F for about 20 minutes, until the crust is browned and crispy. 

Flavors of Fall:

Welcome to Fall Flavors, organized by Jolene's Recipe Journal! We'll be posting recipes all week featuring the best of fall ingredients. 

Check out today's recipes!

Apple Cider Biscuits by Jolene's Recipe Journal

Pumpkin Loaf Cake by Hezzi-D's Recipe Box

Refrigerator Pickled String Beans by A Day in the Life on the Farm

Beef and Pumpkin Pasties by A Kitchen Hoor's Adventures

Brussels Sprouts Pizza by Karen's Kitchen Stories

Apple Pie Smoothie by A Little Fish in the Kitchen

Apple Pani Puri by Magical Ingredients

Thai Coconut Curry Soup by Art of Natural Living

Pan Fried Pork Chops by Palatable Pastime

Pumpkin Spice Espresso Martini by Our Crafty Mom

Pumpkin Pie Twists by Cheese Curd in Paradise

Cranberry Orange Pork Loin by That Recipe

Brussels Sprouts Pizzas

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

These individual pizzas include a cheesy Alfredo sauce, pancetta, and roasted thinly sliced brussels sprouts.

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 4 ounces diced pancetta
• 1 pound store-bought pizza dough
• 1/2 cup Alfredo sauce
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Pecorino Romano cheese
• 6 ounces Brussels sprouts, thinly sliced via the feed tube of a food processor fitted with the slicing disk

Instructions

1. Heat your oven to 475 degrees F and line a half-sheet pan with parchment paper.
2. While the oven is heating, heat 1 tablespoon of the olive oil in a small to medium skillet over medium heat and cook the pancetta for about 4 minutes, until partially cooked. Drain on a paper towel lined plate.
3. Divide the dough in half and form each into a ball. Spread or roll each ball into a 9-inch disk and place each on the baking sheet.
4. Leaving a 1/2 inch border, spread 1/4 cup of the Alfredo sauce over each of the dough rounds. Sprinkle each round with 2 tablespoons of the Parmesan and Pecorino cheeses, and half of the pancetta each.
5. In a bowl, toss the sliced Brussels sprouts with the rest of the olive oil to coat. Divide the sprounts in half and spread each half over the pizzas.
6. Bake the pizzas for 15 to 25 minutes, until the edges of the pizzas and the bottoms are browned and crispy.
7. Cut the pizzas into wedges and serve.

Nutrition Facts

Calories

615

Fat (grams)

34 g

Sat. Fat (grams)

11 g

Carbs (grams)

60 g

Fiber (grams)

3 g

Net carbs

57 g

Sugar (grams)

9 g

Protein (grams)

19 g

Cholesterol (grams)

51 mg

https://www.karenskitchenstories.com/2024/09/brussels-sprouts-pizza.html

Karen's Kitchen Stories

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Recipe inspired by a recipe from Ina Garten's book, Modern Comfort Food.