Brussels Sprout Pizza

How to Brussels Sprout Pizza

Serve this flatbread-layout pizza as a great appetizer for 6, or with a couple of fried eggs seeing as a primary course for four.



  • 2 tablespoons essential olive oil plus much more for drizzling and brushing
  • 1 large yellow onion, sliced thinly
  • Kosher salt, ground pepper freshly
  • 1/2 pound brussels sprouts, trimmed, leaves taken off (about 4 cups)
  • 2 garlic cloves, chopped finely
  • 1 teaspoon crushed reddish colored pepper flakes
  • All-goal flour (for dusting)
  • 1 prepared refreshing pizza dough
  • 1/2 cup grated Parmesan


Preheat oven to 450°. High temperature 2 Tbsp. of essential oil in a huge skillet over medium-high high temperature. Add onion; time with salt and make and pepper, stirring occasionally, until golden and softened, 8-10 minutes. Add more brussels sprouts, garlic, and reddish colored pepper flakes and make until brussels sprouts will be wilted, about five minutes. Time with pepper and salt; set aside.

Flour a rimmed baking sheet and stretch out dough to edges Lightly. Brush dough with essential oil Lightly; time with pepper and salt. Top with 1/4cup Parmesan , then brussels sprout blend and remaining 1/4 cup Parmesan.

Bake pizza until dough is crisp and cheese is melted, 8-10 minutes. Let cool 5 minutes before cutting. Serve drizzled with more oil.

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