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
Recipe by Joanne Eats Well With Others at