I find it hard to believe that I went a solid chunk of my life avoiding Brussels sprouts. These little brassicas heads, when prepared well, are an absolute cold-weather treat. For the most part, I roast the Brussels sprouts as it’s near impossible to cook them into mush or a horrible flavor. This Brussels sprout pizza is a favorite of mine on pizza night and one the whole family can agree on making. I like to include all those loose leaves that fall off as you cut the Brussels. They turn into crisp chips on the pizza, adding a fun texture to the overall recipe.
How to Make Brussels Sprout Pizza with Goat Cheese
Brussels Sprout Pizza with Goat Cheese Recipe
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This Brussels sprout pizza is a favorite of mine on pizza night and one the whole family can agree on making. A fun and unique twist of pizza using Brussels sprout leaves, red onions, and goat cheese, then finished with a balsamic drizzle!
- Pizza Oven
- Pizza Stone
Brussels Sprouts
- ½ pound Brussels sprouts
- 2 tsp olive oil
- ⅛ tsp salt
- ⅛ tsp black pepper
Pizza
- 1 recipe or pre-made pizza dough (room temperature)
- 1 tbsp olive oil
- ¼ cup sliced red onion
- 4 ounces mozzarella cheese (shredded)
- ⅓ cup grated vegetarian parmesan cheese (check our top recommendations)
- 2 ounces goat cheese
- ½ cup balsamic vinegar
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Preheat oven to 400˚F with a pizza stone on the lower rack. Trim the ends from the Brussels sprouts and remove the leaves, spreading them along with the core of the Brussels, out on a sheet tray covered with parchment. (Also Read: Butcher Paper vs Parchment Paper)
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Drizzle with olive oil, salt, and pepper. Toss until the Brussels sprouts are well coated. Roast until leaves begin to crisp, [timer minutes=13]12 to 15 minutes[/timer]. Increase the oven heat to 500˚F.
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On a surface lightly dusted with cornmeal, roll the pizza dough out until it’s roughly 1/4” thick. Brush with olive oil and top with 3/4 of the Brussels sprouts, onion, and shredded cheese. Bake for [timer minutes=12]10 to 12 minutes[/timer] or until the crust is golden and the cheese has melted.
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While the pizza is baking, place the balsamic vinegar in a small saucepan. Heat over medium heat until the vinegar has reduced by half, [timer minutes=9]8 to 10 minutes[/timer].
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Finish the pizza with the remaining Brussels sprouts, a sprinkle of goat cheese, and a drizzle of the balsamic reduction.
Tips & Tricks: If trying to save time, don’t pre-roast the Brussels sprouts. Spread the fresh leaves on the pizza. The leaves will still crisp!
Look for pre-made pizza dough in the cooler or freezer section of your local grocery store.
Stock up: Get the ingredients you will need: pizza dough, Brussels sprouts, olive oil
Brussels Sprout Pizza Variations
I know it can seem strange at first mixing up pizza toppings. One of my favorite things to do is find pizza places that are experimenting with different flavors/toppings. I’ve found that even the weirdest of combinations, in the right hands, can make for an awesome pizza.
- Brassicas: I love this pizza with many different vegetables! Broccoli, cauliflower, or even kale would work great in place of the Brussels sprouts. I recommend roasting the broccoli or cauliflower before adding it to the pizza.
- Cheese: Try smoked mozzarella, gouda, or fontina for different flavors of cheese.
- Gluten-Free: Try your hand at homemade gluten-free pizza dough.