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Loaded with shaved Brussels sprouts, fresh herbs, fig jam, fontina cheese, prosciutto and pomegranate arils, this charred Brussels sprouts pizza is the perfect winter pizza.
I’m always on the lookout for new and unique pizzas – from fig prosciutto pizza to BBQ chicken pizza.
When you have pizza every Friday night, you get to the point where you want to mix it up. Don’t get me wrong, I love me some pepperoni pizza but I really do enjoy being creative with different toppings for our Pizza Fridays.
When looking through our recipes recently, I realized I didn’t have a great “winter pizza,” something that really highlights the flavors of winter. The first vegetables to come to mind were squash and Brussels sprouts.
As I already had a few squash pizzas, I wanted to make one that highlighted Brussels sprouts. And then I thought about pomegranates, which would be a perfect complement for the pizza. Plus it makes the pizza red and green for Christmas!
I was actually inspired by two different recipes from Half Baked Harvest and decided to combine the best of both. So if you’re like us and love some pizza but looking to get a little creative this winter, look no further than this charred Brussels sprouts pizza.
Jump to:
Recipe Ingredients
- Pizza dough – store-bought or homemade works.
- Brussels sprouts – the star of the show.
- Salt and black pepper – enhances the flavors.
- Herb poultry blend – a combination of thyme, sage and rosemary.
- Garlic – additional flavor.
- Fig or apple butter – can also use jam if you can’t find butter.
- Fontina cheese – mozzarella works too.
- Prosciutto – adds some saltiness and texture.
- Parmesan cheese – adds nuttiness and saltiness.
- Unsalted butter – browning the butter adds greaet flavor.
- Cornmeal – prevents the pizza from sticking to the peel.
- Pomegranate seeds – gives some brightness and texture.
Do I Have to Slice Brussels Sprouts?
I highly recommend it. There are three ways to thinly slice them. You can do it with a knife, which takes the longest. You can use a mandolin, which to me is the most dangerous. Or you can throw in a food processor which takes about 30 seconds. I obviously use the food processor!
Keys to No-Knead Pizza Dough
Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F. After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours.
Obviously with a no-knead dough you have to plan on making the pizza the following day. So if you’re like us and have Pizza Friday’s, you just make the dough Thursday night for this pizza.
Do I Have To Make My Own Pizza Dough?
Of course not. I just like making pizza dough, but you can buy fresh dough where you roll out yourself or pre-baked crusts. I still suggest buying the fresh pizza dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
Tips for Great Homemade Pizza
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. Especially with something like fig butter.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Other Pizza Recipes
- Roasted Butternut Squash Apple Pizza
- Apple Prosciutto Pizza
- Sun-Dried Tomato Prosciutto Pesto Pizza
- Broccoli Rabe Pesto and Sausage Pizza
- Pear and Prosciutto Pizza
If you’ve tried this Brussels sprouts pizza or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Brussels Sprouts Pizza
Ingredients
Pizza Dough
- 250 grams all-purpose flour (about 2 cups)
- 1 tsp sea salt
- 1/4 tsp dry active yeast
- 3/4 cup warm water
Pizza
- 2 tbsp olive oil
- 1/2 lb Brussels sprouts, sliced thin
- salt and pepper to taste
- 1/4 cup herb poultry blend, chopped (or fresh thyme and sage)
- 2 garlic cloves, minced
- 2 tbsp fig or apple butter
- 8 oz fontina cheese, shredded
- 2 oz prosciutto, julienned
- 1/4 cup Parmesan cheese, shredded
- 2 tbsp butter
- 8 sage leaves, chopped
- sprinkle of cornmeal
- 1/4 cup pomegranate arils
Instructions
Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Pizza
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F. Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- Heat medium skillet over medium-high heat and add the olive oil. Once hot, add the Brussels sprouts, salt and pepper. Let sit for one minute and then stir, cooking for another 5. Add fresh herbs and garlic and cook for 1 minute. Remove from heat.
- Add the fig butter evenly over the dough, leaving the edges untouched. Add the shaved Brussels sprouts. Top with fontina, Parmesan and prosciutto.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
- While pizza is baking, melt the butter in a skillet set over medium heat. Once the butter is melted is slightly browned, add the sage and allow the butter to brown more and the sage to fry, about 30 seconds. Remove sage and put on paper towel. Remove pizza from oven and top with fried sage, browned butter and pomegranate arils.
Notes
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. Especially with something like fig butter.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Never had Brussels sprouts on pizza!