Brussels Sprout and Potato Pizza

Contrary to popular belief due to my freckles, I am not Irish. Not even a bit. I do, however, enjoy traditional Irish fare namely potatoes and cabbage. When my St. Patrick’s themed box from Melissa’s produce arrived last week, I was stoked to see loads of potatoes and baby brussels sprouts, or as I like to call them, mini cabbages. Also in the box was an ingredient I’d never seen before. Kale sprouts. I love cooking with the unknown so I was excited for a culinary challenge.

Another thing I have in common with the Irish is the love of beer. What goes better with beer than pizza? My non-Irish brain formulated this great plan to make an “Irish” pizza with the ingredients from my produce box, and wash it down with a creamy Guinness.

My plan was a success!

This pizza was delicious (and healthy!) and the perfect food for a Saturday afternoon with friends and drinks.

5 from 1 vote

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Brussels Sprout and Potato Pizza

Vegetarian friendly pizza recipe

Course Main Course

Cuisine American, Pizza

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 8 servings

Calories 193 kcal

Ingredients

• 1 cup thinly sliced brussels sprouts
• 1 cup kale sprouts
• 2 teaspoons Olive Oil
• 3 cloves of garlic minced
• 1 cup thinly sliced fingerling potatoes
• 1 tube pre-made pizza dough
• Kosher Salt and pepper to taste
• 1 teaspoon Italian Seasoning
• 1/2 tsp crushed red pepper flakes
• 6 ounces ricotta cheese
• 1/4 cup shredded parmesan

Instructions

1. Toss brussels sprouts and kale sprouts in olive oil and salt & pepper. Set aside.
2. Preheat the oven to 450ºF.
3. Spread pizza dough on a sheet pan sprayed with cooking spray
4. Place the potato slices on the pizza.
5. Sprinkle the pizza with garlic, italian seasoning, red pepper flakes, salt and pepper.
6. Pre-bake for 5-7 minutes or until the crust is golden and the potatoes are getting tender.
7. Remove from the oven and sprinkle the shredded brussels sprouts and kale sprouts over the top of the pizza.
8. Dot the ricotta cheese in 2-ounce dollops over the top of the pizza.Sprinkle with shredded parmesan.
9. Bake another 10 minutes until the brussels sprouts are tender and just beginning to char.
10. 11. If desired, drizzle with truffle oil, and then slice and serve hot!

Nutrition Facts

Brussels Sprout and Potato Pizza

Amount Per Serving (1 g)

Calories 193 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 436mg18%

Carbohydrates 29g10%

Sugar 4g4%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

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