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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 to butternut squash pizza.
But how about adding some Brussels sprouts? Yeah it may sound strange but don't knock it till you try it. With the Brussels and pomegranate arils, you get red, white and green colors, making it a perfect winter pizza.
Why This Recipe Works
- Pizza - the homemade dough leads to that perfect crust which is crispy and airy at the same time.
- Gooey - by using fontina cheese, you get that melty factor you want with pizza.
- Flavorful - this pizza has everything from peppers, to Brussels sprouts to herbs to cheese to prosciutto. It is an explosion of flavors.
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Ingredient Notes
- Pizza dough - while I like to make my own, store-bought dough works fine.
- Brussels sprouts - adds a slightly sweet, nutty and smoky flavor.
- Herbs - adds some freshness to pizza. I like using either poultry blend or sage.
- Fig jam - works great as a base sauce. Gives a subtle sweetness that pairs well with the Brussels and prosciutto.
- Cheese - for this dish I love fontina cheese as it is mild but melts well. Parmesan adds some nuttiness to it too.
- Prosciutto - adds saltiness and texture.
- Pomegranate arils - gives the pizza a pop of color and texture.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- If you don't have fig jam, apple butter is a good substitute.
- While I prefer fontina cheese for this Brussels sprouts pizza, mozzarella can be used as well.
- If you don't have prosciutto, you can replace it with bacon or pancetta.
Step-by-Step Instructions
Please note full ingredient list and instructions can be found in recipe card below.
Cook Brussels sprouts in medium skillet with olive oil, salt and pepper for about 5 minutes. Add the herbs and garlic, cooking for another minute before removing from heat.
Lightly oil a 10x15 sheet pan. With oiled hands, gently stretch the dough across length and width just past the edge of the baking sheet in an even layer. Evenly spread the fig jam over top.
Add the Brussels sprouts mixture before topping with cheese and prosciutto. Bake at 500° for about 15 minutes.
While pizza is baking, brown the butter before adding the sage. Add to the pizza as well as some pomegranate arils.
FAQs
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 dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
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!
No. I like to use it as it is already hot once you put the pan on top, which leads to a crispy bottom. However you can omit and the pizza will still be great!
Let's be honest, there isn't anything wrong with cold pizza. But if you must reheat this Brussels sprouts pizza, don't do it in the microwave or it will get soggy.
Just place on a baking sheet in the oven at 375°F for about 10 minutes or until warmed through.
Equipment
The equipment you use is important to how the Brussels sprouts pizza recipe turns out. What is needed is the following:
- Large bowl - used to mix the for the pizza dough
- Baking sheet - you want a 10x15 sheet pan so it is big enough for the pizza.
- Pizza stone - while it's not baked directly on a pizza stone, the stone imparts heat into the sheet pan.
Pro Tips/Recipe Notes
- Use Great Dough: Take the time to make your own pizza dough. It is not difficult and you will notice the difference in taste. You can do no-knead or use a food processor.
- Use Quality Ingredients: When it comes to pizza, especially cheese, fresh is best. Don't use pre-shredded cheese as it doesn't melt and well and has added chemicals.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the sauce evenly. A sauce should complement the pizza, but not be the star. In this case the sauce is the fig jam.
- Use a Pizza Stone: Place the pizza stone in the upper third of the oven. Turn the oven to 500°F. You want to place the stone in a cold oven, otherwise it could crack. The stone holds heat which allows you to get a golden brown crust on the bottom.
Other Pizza Recipes
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 teaspoon sea salt
- ¼ teaspoon dry active yeast
- ¾ cup warm water
Pizza
- 2 tablespoon olive oil
- ½ lb Brussels sprouts, sliced thin
- salt and pepper to taste
- ¼ cup herb poultry blend, chopped (or fresh thyme and sage)
- 2 garlic cloves, minced
- 2 tablespoon fig or apple butter
- 8 oz fontina cheese, shredded
- 2 oz prosciutto, julienned
- ¼ cup Parmesan cheese, shredded
- 2 tablespoon butter
- 8 sage leaves, chopped
- sprinkle of cornmeal
- ¼ 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
- Preheat oven to 500°F and add pizza stone. Lightly oil a 10x15 sheet pan. With oiled hands, gently stretch the dough across length and width just past the edge of the baking sheet in an even layer.
- 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.
- Place in the oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted.
- 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: Take the time to make your own pizza dough. It is not difficult and you will notice the difference in taste. You can do no-knead or use a food processor.
- Use Quality Ingredients: When it comes to pizza, especially cheese, fresh is best. Don't use pre-shredded cheese as it doesn't melt and well and has added chemicals.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the sauce evenly. A sauce should complement the pizza, but not be the star. In this case the sauce is the fig jam.
- Use a Pizza Stone: Place the pizza stone in the upper third of the oven. Turn the oven to 500°F. You want to place the stone in a cold oven, otherwise it could crack. The stone holds heat which allows you to get a golden brown crust on the bottom.
Chris says
Never had Brussels sprouts on pizza!