BRUSSELS SPROUTS LEMON PIZZA

I’VE BEEN KNOWN FOR MY HOMEMADE PIZZAS FOR YEARS, and THIS PIZZA BIANCA IS ALWAYS THE FIRST ONE GONE.

skill level: intermediate | quantity: 1 large pizza*

*Note homemade dough makes 2 pizza doughs

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LISTS

GROCERY LIST:

• Homemade Pizza Dough (ingredients below) or Store-bough Pizza Dough

  • 1 teaspoon | Instant or Active Dry Yeast

  • 4 cups | Bread Flour or All-purpose Flour (plus more for rolling out pie dough, about ¼ cup)

  • 1 teaspoon | Kosher Salt

  • ⅓ cup | Extra-virgin Olive Oil

  • Brand recommendation - Store-bought Trader Joe’s Plain Pizza Dough

• 8 ounces | Fresh Mozzarella

• ¾ cup | Shaved Parmesan Cheese

• ¼ cup | All-purpose Flour

• 20-25 | Brussels Sprouts

• 2 large | Lemons

• ½ cup | Pine Nuts

• ½ cup | Extra-virgin Olive Oil

• 1 teaspoon | Salt

• 1 teaspoon | Pepper

• 1 teaspoon | Red Pepper Flakes

KITCHENWARE:

• 18x13-inch Baking Sheet

• Stand Mixer (for homemade dough only)

• Medium Mixing Bowl

• Rolling Pin

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prep

Helpful tips!

• If you’re making the homemade pizza dough, make it 1 day in advanced and store in fridge for up to 4 days.

• This pizza dough makes enough for 2 18x13inch baking sheet sized pizzas.

• I’ve made this recipe dozens of time using store-bought pizza dough and it is still delicious!

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BAKE

HOMEMADE PIZZA DOUGH:

• 1 teaspoon | Instant or Active Dry Yeast

• 1 ½ cups | Water (warm)

• 4 cups | Bread Flour or All-purpose Flour

• 1 teaspoon | Kosher Salt

• ⅓ cup | Extra-virgin Olive Oil

TOPPINGS:

• 20-25 | Brussels Sprouts

• 2 large | Lemons

• ½ cup | Extra-virgin Olive Oil

• 1 teaspoon | Salt

• 1 teaspoon | Pepper

• 1 teaspoon | Red Pepper Flakes

• 8 ounces | Fresh Mozzarella

• ¾ cup | Shaved Parmesan Cheese

• ½ cup | Pine Nuts

Start here if making homemade pizza dough:

1. Sprinkle yeast over 1 ½ cups warm water and let stand for about 5-10 minutes or until bubbles or foam forms.

2. Combine flour and salt in a stand mixer fitted with a paddle attachment. Turn the mixer on low and stream in the olive oil until combined. Pour in foamed yeast mixture and mix until combined. Dough should be sticky.

3. Coat dough in oil and either wrap tightly in plastic or store in an air-tight bowl. Leave in fridge for about 24 hours and up to 4 days.

Start here once homemade dough has rested or using store-bought dough:

1. Wash and thinly slice or shave the brussels sprouts and place in medium bowl. Cut lemons in half and squeeze lemon juice over brussels sprouts. Add salt, pepper, red pepper flakes and ¼ cup olive oil to lemon, brussels sprouts mixture. Toss to combine and set aside.

2. Cut pizza dough in half if only making 1 pizza. Let homemade pizza dough sit out at room temperature for 30 minutes or as directed on package of the store-bought dough.

3. Line baking sheet with parchment paper.

4. Preheat oven to 500° F and place rack in the center of the oven.

5. Lightly flour surface and roll out dough into a rectangle that fits within baking sheet, about 16x10-inches. Make sure to rotate and flip your dough and re-flour your surface and rolling pin to avoid sticking. Use rolling pin to roll up dough and transfer to parchment lined baking sheet.

6. Drizzle ¼ cup olive oil over dough leaving about a 1-inch border. Rip fresh mozzarella into large chunks and scatter evenly across dough. Add brussels sprouts mixture evenly on top of mozzarella. Sprinkle parmesan evenly on top of brussels sprouts and finish with pine nuts.

7. Bake for 20-25 minutes until crust is golden brown.

8. Store leftovers in wrapped plastic or airtight container in fridge.