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close-up of charred Brussels sprouts pizza on parchment paper

Brussels Sprouts Pizza

Loaded with shaved Brussels sprouts, fresh herbs, fig jam, fontina cheese, prosciutto and pomegranate arils, this pizza is the perfect winter pizza.
Course Pizza
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 slices
Calories 372kcal
Author Ryan Beck


Pizza Dough

  • 250 grams all-purpose flour (about 2 cups)
  • 1 teaspoon sea salt
  • ¼ teaspoon dry active yeast
  • ¾ cup warm water


  • 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


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.


  • 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.


  • 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.


Serving: 1slice | Calories: 372kcal | Carbohydrates: 25g | Protein: 18g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 56mg | Sodium: 1367mg | Potassium: 193mg | Fiber: 4g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 40.4mg | Calcium: 360mg | Iron: 1.3mg