Brussels Sprout-Lemon Pizza

By cdboss

Brussels sprouts make for a crispy, chewy pizza topping. Lemon slices, ever so slightly caramelized, add zing.

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 3/4 pound store-bought pizza dough
• 3 ounces lightly salted fresh mozzarella, thinly sliced
• 1 1/2 ounces finely grated Pecorino Romano cheese (about 2/3 cup)
• 3 cups packed brussels sprout leaves (from about 1/2 pound)
• Coarse salt and freshly ground pepper
• 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)

Preparation

Step 1

Preheat oven to 500 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with 1 teaspoon oil.

Scatter mozzarella and half the Pecorino evenly over dough, leaving a 1/2-inch border around edge.

Toss brussels sprouts with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon.

Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edges of sprouts start to char, edge of crust is golden, and dough is cooked through, about 10 minutes. Season with pepper.