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PESTO BRUSSELS SPROUTS & TOMATO PIZZA

Brussels Sprouts! They’re for more than just throwing at your brother when he gets in the way. And they certainly deserve more airtime than just a holiday side dish.

Preheat your cast iron skillet so it’s wicked hot, halve some Brussels sprouts and grab your leftover cheezy sauce from the fridge. We’re makin’ pizza today!

Scale

Ingredients

Instructions

  1. Place an empty cast iron skillet into the oven and preheat to 400°F/204°C.
  2. While the oven is pre-heating, toss sliced Brussels sprouts in a bowl with half of the pesto to coat. Set aside.
  3. Lightly dust your work surface with flour. Pull, stretch, and work the dough into shape for your pizza crust.
  4. Using a potholder, remove the cast-iron from the oven, spray lightly with oil, and place dough in skillet, pressing the edges of the dough to the shape of the pan.
  5. Using a basting brush, lightly coat the surface of the dough with olive oil. Spoon cheesy sauce over dough and spread to cover (not to much though).
  6. Place Brussels sprouts and tomato slices evenly across dough, slightly pressing into the dough pillow.
  7. Drizzle dollops of the remaining pesto over the top, and season with salt, if you like.
  8. Place into oven and bake until the crust is brown and toppings are roasted perfectly evenly across. (time will vary depending on the dough or premade crust) Allow to slightly cool, then slice and serve immediately.