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.

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Ingredients

Directions

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

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  • 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; 25 g total fat; 9 g saturated fat; 3 g polyunsaturated fat; 9 g monounsaturated fat; 57 mg cholesterol; 1267 mg sodium. 488 mg potassium; 61 g carbohydrates; 4 g fiber; 7 g sugar; 25 g protein; 0 g trans fatty acid; 706 IU vitamin a; 42 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 42 mcg folate; 1 mcg vitamin b12; 192 mg calcium; 2 mg iron;

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