Brussels Sprouts & Pepperoni Pizza

Brussels Sprouts & Pepperoni Pizza

4 Reviews
From: EatingWell Magazine, January/February 2017

If you want to spark some joy in your house, give this pizza combo a try. Brussels sprouts, pepperoni, lemon zest and fontina cheese make this healthy pizza recipe anything but boring. Preshredded Brussels will speed up your prep time, but try to get pepperoni sliced fresh from the deli—it has better flavor and texture than the shelf-stable kind.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 tablespoons extra-virgin olive oil, divided
  • 4 cups thinly sliced Brussels sprouts
  • ¾ cup sliced shallots
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 pound pizza dough, preferably whole-wheat
  • 1 tablespoon minced garlic
  • 1½ cups shredded fontina cheese
  • ⅓ cup pepperoni slices (1 ounce)
  • 2 teaspoons lemon zest

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add Brussels sprouts, shallots, salt and pepper and cook, stirring, until softened, 5 to 8 minutes. Remove from heat.
  3. Roll out dough to the size of the baking sheet, then transfer to the baking sheet. Combine the remaining 2 tablespoons oil and garlic and brush over the dough. Top with the vegetables, cheese and pepperoni.
  4. Bake the pizza until golden, 18 to 20 minutes. Sprinkle with lemon zest.

Nutrition information

  • Serving size: ⅙ pizza each
  • Per serving: 406 calories; 24 g fat(7 g sat); 3 g fiber; 37 g carbohydrates; 15 g protein; 37 mcg folate; 36 mg cholesterol; 3 g sugars; 1 g added sugars; 855 IU vitamin A; 32 mg vitamin C; 178 mg calcium; 1 mg iron; 608 mg sodium; 255 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ vegetable, 1 high fat meat, 2 fat

Reviews 4

March 21, 2017
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By: jstickle
I thought that I had all the ingredients on hand and after I had started to put things together, I discovered that I had mozzarella (and not fontina) cheese and no lemons. So it was made more as a traditional pizza with the addition of brussels sprouts and shallots. Still wonderful--and good for you, too. My biggest problem? Getting the Trader Joe's dough out of the bag.
March 14, 2017
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By: Sonja Tennant
This is a fantastic recipe. I had prosciutto in the fridge that hadn't been used, so I cooked that up in a non stick skillet, then chopped it up and added it instead of pepperoni. My husband was very skeptical when I told him we were having brussel sprouts on our pizza- but he loved it! I bought pre-shredded sprouts and whole wheat pizza dough from Trader Joe's which made this meal so quick to put together.
February 11, 2017
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By: Jessica Dickson
This is my family's new favorite pizza! It's so flavorful. The combo of brussel sprouts, pepperoni, shallots and lemon make for a decadent yet healthy slice. We make it once a week.
December 28, 2016
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By: bradfieldsmith
I'm breaking a personal rule and reviewing a recipe I changed a lot. My reasoning: If you make a lot of changes, you haven't made the recipe. My excuse: It was clean-out-the-refrigerator time the night before we left on a holiday trip. I had Brussels sprouts, fontina and a name-brand pillow pack of reduced-fat turkey pepperoni (right, not gourmet fare but it worked). No shallots, so I used up half a red onion. I also had half of a yellow bell pepper left over from a previous pizza and cooked it with the Brussels sprouts and onion. In my own defense, I used my go-to pizza dough, EatingWell's Whole-Wheat Pizza Dough. (If you haven't tried THAT recipe, you should!) My husband and I were skeptical about Brussels sprouts on a pizza, but it was great. Don't leave off the lemon zest. It really put this pizza over the top. We will definitely make it again. It would be even better with shallots and really good pepperoni--maybe we'll try the correct ingredients next time!
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