Brussels Sprouts & Pepperoni Pizza

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.

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.

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.

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.

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!

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!