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Brussels Sprouts & Pepperoni Pizza

  • 25 m
  • 45 m
Carolyn Casner
“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.”


    • 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


  • 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.
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