Green Pizza with Brussel Sprouts and Pesto
Green Pizza with Brussel Sprouts and Pesto is one of my all time favorite pizzas. The flavor is so so good! I think the balance of decadent earthy pesto, with the delicious vegetables, gooey cheese, and salty bacon bits is just out of this world.
Ask my husband, pizza is my most favorite food in the entire world. I’m still mad at the Hawaiian pizza craze, I JUST CAN’T. So trust me when I tell you this pizza, even though it’s got brussel sprouts and pesto on it, hits the pizza craving spot. I shave my brussels using a handheld mandolin. I don’t have anything fancy, I find this OXO Good Grips one works just fine for me. I precook the shaved sprouts with the mushrooms to get the extra liquid out so my crust doesn’t get soggy. Pesto makes a great base for all the vegetable toppings. I also add bacon bits to mine for additional flavor, but you can always skip this step (but I don’t know why you would, because…BACON).
When I make this I always make my own crust. I love Bobby Flay’s recipe for pizza dough, or you can use any dough recipe you like. You can also buy pizza dough at the grocery store. It’s usually near the produce and bakery areas in a cooler. I split my dough in half and use the other half to make a kid friendly version (you know, cheese and pepperoni) it’s a fun activity for everyone to decorate their own, and a great way to get the kiddos in the kitchen.
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Green Pizza with Brussel Sprouts and Pesto
Ingredients
- pizza dough
- 5 brussel sprouts, thinly sliced using a mnadolin or bought that way
- 5 baby bella mushrooms, sliced thinly
- 1 small shallot, sliced into thin rings
- 1/4 tsp crushed red pepper flakes
- 2 slices bacon, cooked and crumbled
- 1 tbsp pesto
- 1 C shredded mozzarella cheese
- 1/2 C parmesan cheese, shredded
- 1½ tbsp olive oil
Instructions
- Preheat your oven to 350 degrees.
- Heat a small fry pan over medium heat. Add in 1 tsp olive oil and your brussel sprouts. Sprinkle with a little kosher salt. Cook until just beginning to soften. About five minutes. Put them aside on a plate.
- Put the pan back on the stove and heat the additional 1 tsp olive oil. Add in the mushroom slices and cook until they just turn brown and release their liquid, 3-5 minutes. Set aside on the plate with the brussel sprouts.
- Coat a sheet pan with 1 tbsp olive oil and spread it around with your fingers to spread it evenly.
- Spread the pizza dough on the pan. Use your fingers and try to make it spread as evenly as possible. Once it is how you want it, use a spoon and put the pesto on the dough. Spread it evenly over the crust.
- Top the pesto with the shallot, brussel sprouts, mushrooms, bacon crumbles, a sprinkle of red pepper, mozzarella cheese, and Parmesan cheese. Drizzle with a little olive oil and sprinkle with salt and pepper.
- Bake in the oven for 20-25 minutes or until the crust is nicely golden brown on the bottom. Allow to cool for five minutes, then slice.
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