We can't think of a more delicious or surprising way to get an extra helping of veggies than this hearty pizza, topped with Italian sausage, Brussels sprouts a sneaky-simple sauce hack.

Source: Midwest Living


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • If pizza dough has been refrigerated, remove from refrigerator; let stand 20 minutes.

  • Preheat oven to 425°F. In a medium skillet cook sausage until no pink remains; drain and set aside. Trim ends and yellow leaves from Brussels sprouts; slice crosswise 1/4-inch thick, reserving any leaves that fall off.

  • On a floured surface roll out pizza dough to a 12-inch circle or 14x8-inch rectangle. Transfer to a lightly-oiled pizza pan.

  • Spread tomato paste over dough to within 1/2-inch of the edge. Sprinkle with salt and rosemary.

  • Top with 1/2 cup of mozzarella, the cooked sausage, Brussels sprouts, onion, and remaining 1/2 cup mozzarella. Bake until crust is golden and cheese is well melted, about 15 minutes.

Nutrition Facts

575 calories; fat 25g; cholesterol 57mg; saturated fat 9g; carbohydrates 61g; mono fat 9g; poly fat 3g; insoluble fiber 4g; sugars 7g; protein 25g; vitamin a 706.2IU; vitamin c 42.3mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 41.7mcg; vitamin b12 0.8mcg; sodium 1267mg; potassium 488mg; calcium 192mg; iron 1.8mg.