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Photo of Five-ingredient Brussels sprouts & bacon sheet pan pizza by WW

Five-ingredient Brussels sprouts & bacon sheet pan pizza

8
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
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 color. Meaty Canadian bacon brings salty goodness to each bite.

Ingredients

Whole wheat pizza dough

1 pound(s), or ancient grains pizza dough, at room temperature

Brussels sprouts

10 oz, shaved

Pumpkin pasta sauce

¾ cup(s)

Shredded part skim mozzarella cheese

1⅓ cup(s)

Cooked Canadian bacon

4 slice(s), chopped

Instructions

  1. Place a sheet pan in the oven. Preheat the oven to 450°F (leave the pan in the oven).
  2. 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.
  3. 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.
  4. Serving size: 2 pieces

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