Five-Ingredient Brussels Sprouts & Bacon Sheet Pan Pizza
This hearty pizza celebrates the fall harvest by showcasing shredded Brussels sprouts and pumpkin pasta sauce. If you’ve never had Brussels sprouts on a pizza before, you’re in for a real treat. The key is to steam them briefly in the microwave first, just enough to soften them a bit and set their colour. Meaty Canadian bacon brings salty goodness to each bite.
Whole wheat pizza dough
1 pound(s), or ancient grains pizza dough, at room temperature
Uncooked Brussels sprouts
10 oz, shaved
Pumpkin pasta sauce
Shredded part-skim mozzarella cheese
Cooked Canadian bacon
4 slice(s), chopped
- Place a sheet pan in the oven. Preheat the oven to 450°F (leave the pan in the oven).
- In a medium microwave-safe bowl, place the Brussels sprouts. Cover and microwave on High until slightly wilted, 2 to 2 ½ minutes. Carefully uncover and cool slightly.
- Onto a large piece of parchment paper, roll the dough into a thin 16 x 10–inch rectangle. Spread the pasta sauce evenly over the dough, leaving a 1-inch border. Sprinkle the cheese evenly over the sauce, then scatter the Brussels sprouts over the cheese. Top evenly with the bacon. Carefully place the dough (on the paper) on the hot pan. Bake until the cheese melts and the crust browns, 13 to 16 minutes. Remove the pizza from the oven; cut into 12 equal pieces.
- Serving size: 2 pieces