Am I the only one who came to love Brussels sprouts late in life? Once I started exploring how delicious they can be when prepared properly, I can’t get enough of them- they’re one of my favorites now. So, combining my favorite food with one of my favorite vegetables for this recipe was a total no-brainer.
1 batch of your favorite pizza dough
20 Brussels sprouts, leaves separated
Juice of half a lemon
Extra virgin olive oil
1-2 Tbsp minced garlic
Truffle oil (optional)
Preheat oven to 450 degrees.
To prepare Brussels sprouts, slice in half lengthwise, then the ends off. Peel the leaves away, slicing more off the end as needed to loosen the leaves. Toss leaves with lemon juice until coated. Set aside in a small bowl. You’ll have the denser centers of the sprouts left over (they’re trickier to get off than the outer leaves), just set them aside and use them in another Brussels sprout recipe.
Roll out your pizza crust. To keep things easy and quick, I love using the pre-made pizza dough from Trader Joe’s, dividing it in half and then rolling it out super thin to get a crisp crust that bakes quickly. Once dough is rolled into a crust, place it on a pizza screen, pre-heated pizza stone, or an upside down baking sheet.
Brush the crust with olive oil and evenly distribute minced garlic (1 Tbsp will give a mild garlic flavor, use more depending on your preference). Slice burrata into 1/2 inch slices and add to pizza, leaving space between slices and making sure not to place any slice too close to the edge (to avoid cheese melting off the side during baking). Top with Brussels sprout leaves.
Bake at 450 degrees for 7-10 minutes, until cheese is bubbly and Brussels sprouts have started to blacken on the edges.
Sprinkle with shredded parmesan and drizzle with truffle oil to taste. Enjoy!
Photography, styling and original recipe by Danae Horst for The Jungalow.
For more Danae, follow her on Instagram!