White Pizza with Roasted Brussels Sprouts & Ricotta

I was never a fan of Brussels sprouts. I guess that’s because I had never really given them a chance. It’s funny because my sister has been eating them and making them for holiday get-togethers for as long as I can remember. I always looked at them with disgust. 😒 And then I roasted them… and totally felt like an ass. Brussels sprouts have a bad reputation. And let’s be honest- it’s totally because they make your house smell like farts when they’re cooking. 😂 Too much? Maybe, but it’s true. You definitely don’t smell Brussels sprouts roasting in the oven and think the same thing as when tomatoes or butternut squash are roasting in the oven. Your house won’t be wafting with a heavenly smell, but I will promise you that these roasted Brussels sprouts are delicious. Throw them on a pizza and it’s a total winner.

So start by preheating your oven to 425 degrees and line a baking sheet with parchment paper. Toss the Brussels sprouts with the EVOO, honey, red pepper flakes, salt and pepper. Lay them out onto the baking sheet and spread them out as much as possible so that they roast instead of steam in the oven. 

Aren’t they pretty? 👆🏻

White Sauce: 

While the Brussels sprouts are roasting, make the white sauce. Grab a saucepan, melt the butter over medium heat and then add the garlic. Cook the garlic until fragrant, about 1 minute. Add the flour and whisk constantly to cook the flour, about 1 minite. Slowly whisk in the milk, whisking constantly to make sure that there are no lumps. Whisk until the cream has thickened, about 3-5 minutes. Add the Parmesan cheese, salt, pepper and crushed red pepper flakes (optional). Whisk only until the Parmesan cheese has melted and then remove the white sauce from the heat. 

Lay your prepared, uncooked pizza dough out onto a baking sheet. You could use a store bought crust or a homemade crust. Whatever you have time for, whatever you prefer, whatever you have on hand. I’ve made this using both store-bought and homemade. For this particular recipe, I made Giada’s Neapolitan pizza dough recipe (it takes about an hour and a half to execute). I really love it for this recipe, but my husband does prefer a thin and crispy crust- so really-  it’s whatever you prefer.

So brush the white sauce onto the crust, leaving a rim for the crust. Then lay the Brussels sprouts onto the pizza, spreading them out.

This is my favorite step 👇🏻 Dollop on some of that amazing ricotta cheese. 🤤 Don’t skimp.

And now shred some of that Parmesan cheese over top of the pizza. 

Tip- one thing that I ALWAYS have on hand is a quality block of Parmesan reggiano. Yes, it can be pricey, but buying a block of it will last longer, go further and the taste is one hundred times better than buying the pre-shredded kind. Give this a try if you haven’t already, you won’t go back.

Bake the pizza in the oven at the recommended temperature per your pizza dough. Usually, for fresh pizza dough, the temperature is pretty high (this one was 500 degrees). Cook until the crust is golden brown and the cheese is melt-y. 

I mean, seriously, if you don’t like roasted Brussels sprouts like this, then there’s no possible way that you’ll ever like Brussels sprouts. This pizza is fantastic. 👌🏻

Print Recipe

White Pizza with Roasted Brussels Sprouts

Prep Time

10 Minut s

Cook Time

45-50 Minutes

Servings

People

Ingredients

For the Brussel’s Sprouts

• 1 Lb Brussels Sprouts, trimmed and halved

• 2 Tbsp EVOO
• 1 Tbsp Honey
• 1-2 Tsp Crushed Pepper Flakes
• Salt and Pepper

For the White Sauce

• 1 Tbsp Unsalted Butter
• 2 Tbsp AP Flour
• 1 Cup Milk
• 2 Tsp Minced Garlic Cloves
• 1/4 Cup Fresh Grated Parmesan Cheese
• Salt and Pepper, to taste
• Pinch of Crushed Red Pepper, optional

For the Pizza

• 1 Uncooked, Prepared Pizza Dough, homemade or store-bought I used Giada’s Neapolitan pizza dough recipe
• 15 Oz Ricotta Cheese
• Parmesan Cheese, for topping
• Optional: drizzle of balsamic reduction syrup

Prep Time 10 Minut s Cook Time 45-50 Minutes Servings People Ingredients For the Brussel’s Sprouts 1 Lb Brussels Sprouts, trimmed and halved 2 Tbsp EVOO 1 Tbsp Honey 1-2 Tsp Crushed Pepper Flakes Salt and Pepper For the White Sauce 1 Tbsp Unsalted Butter 2 Tbsp AP Flour 1 Cup Milk 2 Tsp Minced Garlic Cloves 1/4 Cup Fresh Grated Parmesan Cheese Salt and Pepper, to taste Pinch of Crushed Red Pepper, optional For the Pizza 1 Uncooked, Prepared Pizza Dough, homemade or store-bought I used Giada’s Neapolitan pizza dough recipe 15 Oz Ricotta Cheese Parmesan Cheese, for topping Optional: drizzle of balsamic reduction syrup

Instructions

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper. Toss Brussels sprouts with the EVOO, honey, red pepper flakes, salt and pepper.
2. Spread Brussels sprouts onto the baking sheet in a single layer, spreading them out as much as possible. Roast for 20-25 minutes until desired roasti-ness.
3. While the Brussels sprouts are roasting, work on the white sauce. In a sauce pan over medium heat, melt butter and add minced garlic. Cook until fragrant, about 1 minute.
4. Add flour and whisk constantly, cooking for 1 minute. Slowly add the milk, whisking constantly until thick. Once it has thickened, add the Parmesan cheese, salt and pepper. Stir until the cheese has melted and then remove from heat.
5. Preheat oven to recommended temperature per your pizza dough. Lay the uncooked pizza dough onto a baking tray. Brush on the white sauce, leaving about an inch of crust.
6. Then place the Brussels sprouts onto the dough, spreading them out. Dollop on the ricotta and then shave the Parmesan on over top. Bake in the oven for the recommended amount of time per your dough, until the pizza crust is golden brown.
7. Top with optional balsamic drizzle and serve.

Share this...

Facebook

Pinterest

Twitter

Yummly

Email