Pizza Friday gets VEGGIE-FIED in this brussels sprout, lemon, and jalapeno pizza.
brussels sprout, lemon, and jalapeno pizza

To the age-old question of “what does one EAT the Friday after New Year’s when we’re still trying to keep this healthy living momentum going but….FRIIIIDDAAAAYYYYY”.

I say pizza.




On it’s own, pizza is full of pretty good stuff – tomatoes, a touch of cheese for protein, maybe a sprinkling of basil if we’re getting fancy.

It’s really all the “extras” that we throw on that turn it into artery clogging trash.

Extra cheese. Extra grease. Extra saturated fat.

You get my drift.


That’s why we’re going the extra brussels sprout route instead.

Extra vitamin K, extra vitamin C, extra antioxidants.

All the good extras and we get to keep our arteries!



I normally only go gaga for brussels sprouts when they’re roasted to the perfect amount of charred and crispy perfection, but there is something to say for a good saute in a lemon jalapeno sumac bath until they’re just the right amount of tender, slightly spicy, and infused with some citrus flair.

With oodles of cheese on top.

It is still Friday, after all.


Brussels Sprout, Lemon, and Jalapeno Pizza
Pizza Friday gets VEGGIE-FIED in this brussels sprout, lemon, and jalapeno pizza.
Yield: 8 slices
For the pizza dough
  • 1 tbsp active dry yeast
  • pinch of sugar
  • 1 cup lukewarm water, divided
  • 3 cups bread flour
  • 2 tsp sea salt
  • 2 tbsp olive oil
For the toppings
  • 2 tbsp olive oil
  • ½ lb brussels sprouts, thinly sliced
  • 1 jalapeno, seeded, thinly sliced
  • 1 tsp sumac
  • juice of ½ meyer lemon
  • 4 oz fontina, grated
  • 4 oz mozzarella, thinly sliced
  1. In a small bowl, combine the yeast with a pinch of sugar and ¼ cup lukewarm water, stirring to combine. Let sit for 5 minutes. If it becomes foamy, then the yeast is alive and raring to go! If not, then the yeast is probably dead or too old and your dough won't rise, so go buy more.
  2. In the bowl of a stand mixer fitted with the bread hook attachment, combine the flour, yeast/water mixture, remaining ¾ cup water, olive oil, and salt. Stir on medium speed until dough comes together. Stir on medium-high speed for five minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
  3. Meanwhile, prepare the topping. In a medium skillet, heat the olive oil over medium-high heat. Add the brussels sprouts and jalapeno slices to the pan, along with a pinch of salt. Saute for 5-6 minutes, or until brussels sprouts are tender and starting to brown in spots. Stir in the sumac and meyer lemon juice, sauteing for another minute to let the flavors meld. Season to taste with salt and black pepper.
  4. Preheat oven to 500F.
  5. Rub a 12-inch pizza pan with olive oil. When the dough has risen, spread it out over the prepared pan.
  6. Top the pizza dough with the fontina and the vegetables, leaving a 1-inch crust around the edges. Top with the mozzarella slices.
  7. Bake the pizza for 10-12 minutes, or until the bottom is starting to brown. Let rest for 5 minutes before slicing.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 slice

 For more homemade pizza recipes, check out these:

roasted eggplant, tomato and tapenade pizza with goat cheese

Roasted Eggplant, Tomato, and Tapenade Pizza with Goat Cheese

butternut squash, spinach and feta pizza

Butternut Squash, Spinach, and Feta Pizza

spinach and onion curry pizza

Spinach and Onion Curry Pizza

From Around the Web:

Za’atar Pizza with Dukkah Labneh and Purple Onions from My Name Is Yeh

Socca Pizza with Summer Squash and Feta from Cookie + Kate

Eggplant Parmesan Pizza with Crispy Capers from Lady and Pups

Spinoccoli Pizza from Confections of a Foodie Bride

Roasted Brussels Sprouts and Red Cabbage Pizza from Oh My Veggies


brussels sprout, lemon, and jalapeno pizza
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44 Responses to Brussels Sprout, Lemon, and Jalapeno Pizza

  1. Hi Joanne, and happy new year!
    I’m with you – pizza can be a healthy thing, it all lies on choosing the right toppings. I would never imagine using brussel sprouts on one (I have a love-hate relationship with them…) but it looks and sounds amazing, with the lemony flavour and the hint of jalapeno! Great dish to start the year with 🙂
    Have a nice one!!

  2. Oooh, so cheesy! I’m in lurve with those sprouts!

  3. Oh girl, this pizza looks unreal! so many fab flavours!

  4. Oh Joanne you funny girl. Happy New Year. Really I can imagine that this Pizza is so good. definitely win/win…jalapeno and brussels? yes please

  5. Joanne, love this pizza!!! I once put brussels sprouts on a pizza for a meatless monday and my husband says to me, “can’t you make anything normal? this is pizza!!” I proceeded to make lots of vegetarian dishes that week and the following week 🙂 but I loved it. . this pizza rocks, yo.

  6. It is Friday, after all…I say yes! This looks delicious, Joanne!!!

  7. Gahhh! Definitely bring on the ‘sprouts if they’re on top of a gloriously-cheesy pizza! This looks insane. 🙂

  8. Deena kakaya says:

    Wow, it makes total sense now that you’ve shown us this balance of fairly treated sprouts with the lemon and oodles of cheese, what a great idea x

  9. Alice ^^^ Ha! Paul says that to me all the time. Whatever…more for me! I think Brussels should be in everything. This pizza rocks.

  10. kita says:

    oh holy hell i want this for breakfast

  11. SallyBR says:

    Great idea for pizza topping, very unusual… not sure how the hubby would feel about it….

    love your plate too!

  12. Oooh, sumac jalapeno lemon seasoning- how unique! Happy New Year to you Joanne and I still admire how you can find the time to post almost every day!

  13. Julia says:

    What I would have given for 6 slices of this pizza yesterday morning when I needed to soak up all the alcohols from NYE… Those brussels and that cheese…!! Happy NY, love!

  14. Brussel sprouts should ALWAYS go on a pizza. They are such an underrated pizza topping, don’t you think?
    Loving the flavour combo on this pizza.

    Happy new year 🙂

  15. Gah! This pizza looks delicious! I’m a huge fan of Brussels sprouts and pizza. I would have never thought to combine them. Simply genius!

  16. annie says:

    ermahgerd! you slapped all my favorite foods on top of my favorite food. Genius.

  17. This is the most unusual pizza I’ve seen in a while! I would never have thought to try it…but I can believe it works. Very well.

  18. Eileen says:

    Greens on pizza! YES. Who doesn’t want more ways to cram brussels sprouts into their mouth? I certainly do — especially since you know those leaves are going to get super amazing and crispy and roasty when baked in pizza form. Yay!

  19. Oooooh yeah! It’s the fontina what done it! Plus lemon and sumac! Perfection! LOOOOOOVE!

  20. Oh, yes, Joanne – this is going on my ‘to try list’ for winter – delicious.

  21. Yeah, I’m not a fan of traditional pizza’s but I could this baby in it’s entirety!

  22. Pizza…yes, please! This looks not only delicious, also very healthy with brussels sprouts.

  23. Roz says:

    No pizza beats home-made pizza! Especially when you can health-ify pizza as you’ve done with this recipe! I agree, who can resist pizza on Fridays? Where has the week gone?
    Have a fun evening, Joanne,

  24. I think tonight is going to be a pizza night! You put jalapenos on this, what a great idea – they are my favorite!

  25. Girl, your veggie game is ON POINT. This looks fab!!!

  26. Mira says:

    I’m so glad it is Friday Joanne!!! This pizza looks awesome! I’m in the brussels sprouts lover’s camp and will give it a try soon! Pinned!

  27. A restaurant nearby serves a similar pizza but yours looks even better 😀

    Choc Chip Uru

  28. Kathy says:

    Oh wow, does this pizza sound fabulous! I love white veggie pizzas….and what could be better than one of those veggies being brussels sprouts! Yum! Happy New Year, Joanne!

  29. Christine says:

    What a great pizza idea. You have all the decadence without the saturated sin! I may just make the topping part from this with a little less cheese, it sounds so good!

  30. Betty says:

    Brussels sprouts on pizza- love it! I picked several pounds of sprouts last week and I might have enough left for a pizza…I hope so anyway. 🙂

  31. Isadora says:

    Haha, I love this pizza! I so agree that this needs to be eaten the Friday after New Years! I love the lemon and jalapeno addition!

  32. Sounds like an interesting pizza Joanne 🙂

  33. Kelly says:

    A pizza full of veggies sounds like my favorite kind of pizza! I adore roasted brussels sprouts and they sound amazing with the jalapenos, sumac and lemon. What a fabulous combo!

  34. Sues says:

    The perfect way to ease into a healthy New Year!!

  35. Amanda says:

    Oh my word!!! This looks so good! LOVE!!!

  36. That is a nice way to eat brussel sprouts Joanne. You make some fancy stuff.

  37. Hotly Spiced says:

    I’m inspired. I’ve always (quietly!) been a fan of brussels sprouts but never tried them on a pizza! What a great idea and yes, Friday is a good day for pizza xx

  38. Katie says:

    that looks a great pizza, and plenty enough cheese to make it acceptable for Friday!

  39. Cailee says:

    Ahhh!! I Love this!! …and I love your opening line!! “…but Friddayyy!!” I totally feel ya! This looks amazing!! …and healthy! 🙂 Perf balance of healthy eats annnnnddd pizza! Love it! Happy 2015!

  40. We just had a meat loaded pizza and I’m thinking I would have rather had yours!

  41. Mary says:

    I can’t think of a more delicious or inventive pizza! what a wonderful use of brussel’s sprouts!

  42. Daniela says:

    What a fantastic, healthy pizza to start the new year.
    I always enjoy reading your posts, and I’m looking forward to read your next culinary aventures.
    Happy New Year, Joanne!

  43. LOVE the thought of this pizza!! YUMM. I’m a fanatic of pizzas with veggies on them and of course, umm LOTS of cheese.

  44. Johanna GGG says:

    brussels sprouts on a pizza is brilliant – will need to bookmark for winter

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