This would be called "girl pizza" at our house. :)
Ingredients
Pizza dough for 1 large pizza
8-10 oz. Brussels sprouts, ends and outer leaves trimmed, thinly sliced
2 tsp. olive oil, plus more for brushing
Kosher salt and freshly ground pepper, to taste
Zest of ½ a lemon
1 tsp. lemon juice
3 oz. coarsely shredded Gouda
3 oz. coarsely shredded mozzarella
½ cup thinly sliced white/light green portion of a leek
Directions
Preheat to 500˚ F. Roll out the pizza dough onto pizza pan. Lightly brush the perimeter of the dough with olive oil. In a medium bowl, gently toss the sliced Brussels sprouts with the olive oil, salt and pepper, lemon zest and lemon juice. Sprinkle the shredded Gouda and mozzarella over the round of pizza dough. Top with the Brussels sprouts in an even layer, followed by the leeks.
Bake until the cheese is melted and bubbling and the crust and toppings are lightly browned, about 10-12 minutes. Remove from the oven. Let cool slightly before slicing and serving.
Recipe source - Annie's Eats
Ingredients
Pizza dough for 1 large pizza
8-10 oz. Brussels sprouts, ends and outer leaves trimmed, thinly sliced
2 tsp. olive oil, plus more for brushing
Kosher salt and freshly ground pepper, to taste
Zest of ½ a lemon
1 tsp. lemon juice
3 oz. coarsely shredded Gouda
3 oz. coarsely shredded mozzarella
½ cup thinly sliced white/light green portion of a leek
Directions
Preheat to 500˚ F. Roll out the pizza dough onto pizza pan. Lightly brush the perimeter of the dough with olive oil. In a medium bowl, gently toss the sliced Brussels sprouts with the olive oil, salt and pepper, lemon zest and lemon juice. Sprinkle the shredded Gouda and mozzarella over the round of pizza dough. Top with the Brussels sprouts in an even layer, followed by the leeks.
Bake until the cheese is melted and bubbling and the crust and toppings are lightly browned, about 10-12 minutes. Remove from the oven. Let cool slightly before slicing and serving.
Recipe source - Annie's Eats
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