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This Brussels Sprouts Pizza is not only topped with brussels sprouts, but also with burrata cheese, red onion and pancetta. The best part is that it’s ready in just 30 minutes, and your whole family will love it!
The best way to eat brussels sprouts is on this brussels sprouts pizza. It’s a fact!
Though I love eating vegetables in all forms, including in my kale salad and in this cauliflower breakfast bowl, on top of pizza probably takes the cake. My caesar salad pizza recipe is another great example of that!
I mean, if there’s one way to trick your family into eating vegetables, it’s to add them onto a pizza.
- Vegetables on pizza is the ultimate way to eat pizza
- The brussels sprouts pair perfect with the burrata, onion and pancetta
- The whole recipe comes together in about 30 minutes, making it a quick and healthy weeknight meal
Pizza dough – I almost always use the pizza dough from either Trader Joe’s or Whole Foods; both are ready to go, though the Whole Foods dough does need to be thawed first.
Brussels sprouts – Always fresh, not frozen.
Cheese – This pizza has THREE kinds of cheese, but here are some substitution options. Havarti – can sub munster; Parmesan – can sub shredded mozzarella; Burrata – can sub fresh mozzarella.
Pancetta – You can omit this if you want to keep this pizza meatless, or you could sub bacon instead.
Flour the surface, then roll out the dough: Flour a silpat mat or hard surface, then use a rolling pin or your hands to roll out the dough before carefully transferring it to a baking sheet or pizza stone.
Add the toppings: Now’s the fun part where you get to add all the toppings, minus the burrata, on top of the pizza dough. I think this pizza recipe is good as-is, but feel free to add extra toppings if you want.
Bake away: Bake the pizza at 425° for 15-20 minutes, or until the crust is golden brown on the edges and the brussels sprouts are cooked.
Tips and tricks
Use store-bought dough. Yeah, I said it. I like homemade pizza, but I don’t want it to be a complicated, time consuming process. So, I use homemade pizza dough, which I buy from either the refrigerated section at Trader Joe’s or the frozen food section of Whole Foods.
Use a silpat mat to roll out the dough. This is my go-to method to prevent the dough from sticking while I’m rolling it out.
If the crust doesn’t seem to be changing to a golden brown color, take the pizza out of the oven and brush it with a bit of olive oil, which should speed up the cooking process.
Do I have to add the pancetta?
Nope! If you want to keep this vegetarian, simply omit the pancetta or use a vegan meat substitute instead.
What kind of pizza dough should I use?
When I make homemade pizza, I almost always use the pizza dough from either Trader Joe’s in the refrigerated section, or from Whole Foods in the freezer section.
Alternatively, if you have a favorite homemade pizza dough recipe, feel free to use that! This homemade pizza dough from Joy Food Sunshine has a ton of positive reviews, so if you’re looking to step up your pizza game you could give that a shot.
More pizza recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Burrata Brussels Sprouts Pizza
- 1 ball pizza dough
- 1 tbsp olive oil divided
- 1/2 tsp red pepper flakes
- 1/4 tsp oregano
- 1/4 tsp salt
- 5 slices havarti cheese
- 1 cup parmesan shredded
- 1 1/2 cups brussels sprouts sliced
- 1/4 cup red onion sliced
- 4 tbsp pancetta
- 1 ball burrata cheese
- microgreens for topping optional
- Preheat oven to 425°.
- Flour your surface and roll pizza dough out to your desired size; transfer dough to a baking sheet or pizza stone.
- Drizzle dough with 2 tsp olive oil, then add red pepper, oregano and salt.
- Top that with the havarti and parmesan cheese, then add the brussels sprouts, red onion and pancetta. Drizzle the remaining olive oil over top.
- Bake the pizza for 15-20 minutes, or until crust is golden and sprouts are cooked. Remove from oven, then place burrata cheese on top and wait 5 minutes for it to melt.
- Top with microgreens (optional), slice and enjoy!
UPDATE NOTE: This post was originally published in September 2018. It was updated with new text and photos in January 2021.