Roasted Brussels Sprout, Ricotta, and Jalapeno Honey Pizza
A cheesy roasted brussels sprout and ricotta pizza that is topped with sweet and spicy jalapeno honey - each bite is full of flavor and just incredible!
Yield: 4 servings
For the pizza dough
  • 400 grams (1⅔ cups warm water)
  • 4 grams (1¼ tsp) active dry yeast
  • 500 grams (3⅔) cup bread flour
  • 15 grams (2½ tsp) fine sea salt
For the pizza toppings
  • 2 tbsp olive oil
  • 1 lb brussels sprouts, halved
  • kosher salt and black pepper, to taste
  • 1 cup honey
  • 2 large jalapenos, thinly sliced
  • 6 oz mozzarella, grated
  • 8 oz fresh ricotta
  • flaky sea salt, to garnish
For the pizza dough
  1. Mix together 350 grams (about 1.5 cups) of the warm water and the yeast in a large bowl. Let it sit for at least 5 minutes or until the yeast begins to grow and bubble, and the water becomes foamy. Add the flour to the water/yeast mixture and stir until it comes together and all of the flour has been incorporated. Cover with plastic wrap and rest at room temperature for 30-40 minutes.
  2. Next, fold the dough. To do this, wet one of your hands and dig it under the bottom of the dough, scooping it from the side (between the dough and the bowl). Stretch and fold that piece of the dough up and over itself onto the center of the dough. Rotate the bowl a quarter turn and repeat until you have gone 360 degrees and are back where you started. Cover again with plastic wrap and rest for another 30-40 minutes.
  3. Whisk together the salt and the remaining 50 grams (~3 tbsp) warm water. Pour this over the top of the dough. Repeat the stretch-and-fold method above, trying to incorporate as much water as possible into the dough. To do this you will likely need to go around for at least 1-2 more 360 turns and even then some of the water may still rest at the bottom of the bowl. Cover again and rest for 30-40 minutes.
  4. Wet your hand and fold using the above method one last time, doing only one 360 degree turn, this time being more gentle so as not to deflate the bubbles that are starting to form. Cover the bowl with plastic wrap and let it rest in the refrigerator for 12-36 hours.
  5. When you are ready to make the pizza, let the dough come to room temperature for 1 hour to come to room temperature.
For the pizza toppings
  1. Heat oven to 500F, with a pizza stone or steel in the oven if using.
  2. In a medium bowl, toss the brussels sprouts with the olive oil, salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 10 minutes.
  3. Meanwhile, make the jalapeno honey. Combine the honey and jalapenos in a small saucepan and heat over medium-high heat. Once the honey begins to boil and the jalapenos start to become tender and shrivel, remove from the heat. Allow to cool.
  4. Grease a half sheet pan with olive oil and spread the dough until it reaches the edges of the pan, nudging it with your fingers, trying as much as possible not to deflate all of the bubbles.
  5. Scatter the mozzarella over the top of the pizza. Top with dollops of the ricotta and the brussels sprouts. Place in the oven and bake for 20-25 minutes, rotating the pan halfway through.
  6. Remove from the oven and drizzle with the candied jalapenos and honey. Sprinkle lightly with flaky sea salt. Allow to rest for five minutes, then slice and serve.
An Eats Well With Others Original
*This recipe will make more jalapeno honey than you need. Store leftovers in the fridge in a sealed container for up to a month.
Recipe by Joanne Eats Well With Others at