Mushroom and Brussels Sprouts Pizza

Name: Mushroom and Brussels Sprouts Pizza
Total time: 25 min
Yield: 4 serving(s)
Ingredients: Cornmeal, for baking sheet; Flour, for surface; 1 lb. refrigerated (or thawed from frozen) pizza dough; 3 oz. fontina cheese, coarsely grated, divided; 4 oz. shiitake mushrooms, stems discarded, torn; 1 1/2 tbsp. balsamic vinegar; 4 large Brussels sprouts, trimmed, loose leaves separated, remaining thinly sliced; 1 small red onion, sliced; 2 tbsp. olive oil; Kosher salt and pepper; 2 oz. fresh goat cheese; 6 sprigs fresh thyme

Meet the star of your next pizza night

By Kate MerkerPublished: Oct 15, 2020

1 Rating

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Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

The mushrooms and Brussels sprouts are tossed in balsamic vinegar before topping off this restaurant-worthy pie. Rich and creamy fontina cheese brings even more flavor.

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Ingredients

Cornmeal, for baking sheet
Flour, for surface
1 lb. refrigerated (or thawed from frozen) pizza dough
3 oz. fontina cheese, coarsely grated, divided
4 oz. shiitake mushrooms, stems discarded, torn
1 1/2 Tbsp. balsamic vinegar
4 large Brussels sprouts, trimmed, loose leaves separated, remaining thinly sliced
1 small red onion, sliced
2 Tbsp. olive oil
Kosher salt and pepper
2 oz. fresh goat cheese
6 sprigs fresh thyme

Directions

1. Step 1Heat oven to 475°F. Sprinkle baking sheet with cornmeal or line with parchment paper. On lightly floured surface, shape pizza dough into large oval. Transfer to prepared sheet and sprinkle with all but ½ cup fontina.
2. Step 2In large bowl, toss mushrooms with balsamic vinegar. Add Brussels sprouts (whole leaves and slices) and onion, drizzle with oil and season with ½ tsp each salt and pepper. Toss to combine and scatter over dough.
3. Step 3Sprinkle with remaining fontina, then crumble goat cheese over top and sprinkle with thyme. Bake until crust is deep golden brown and vegetables are tender, 10 to 12 min.

Nutritional information (per serving): About 485 cal, 19.5 g fat (7 g sat), 16 g pro, 1,360 mg sodium, 58 g carb, 4 g fiber

Perfect your pizza crust

To keep it crispy, heat a pizza stone (or a baking sheet) in the oven while building your pizza so the dough will begin to cook as it hits the hot surface.

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