Recipe: Homemade Pizza with brussels sprouts, mushrooms & fontina

Fontina and Brussels Sprouts Pizza Recipe

Brussels sprouts have become my new food obsession. I was a little late to the party, just not having been exposed to them, I guess. About a year ago, I had them as a side at a BBQ restaurant, and from that point on I was a convert. They taste a little meaty and have a unique flavor that you’ll probably either like or not. I could eat vegetables all day, fruit on the other hand is a chore for me.

Yesterday, because of sleet, my husband and daughter were home a little earlier than usual so they whipped up this pizza. It was great, one of the best homemade pizzas we’ve ever made.

Recipe: Homemade Pizza with brussels sprouts, mushrooms & fontina
  • Crust
  • 4½ cups flour
  • 2 tsp salt
  • 1 tsp instant yeast
  • ¼ cup olive oil
  • tbsp honey
  • 1¾ cups water
  • Pizza toppings
  • frozen garlic cube (or 1 clove of garlic smashed)
  • olive oil
  • ½ cup grated fontina cheese
  • ½ cup sliced fresh mozzarella
  • handful of brussels sprouts
  • handful of mushrooms
  1. Mix the dry ingredients in a mixer.
  2. Add the oil and water and honey.
  3. Knead for at least five minutes.
  4. Remove from mixer, divide into 4 equal sized balls of dough.
  5. Cover with saran wrap
  6. Refrigerate until about 1½ hours before you plan to make pizzas.
  7. Let sit at room temperature for 1½ hours.
  8. Roll out, spread olive oil and crushed garlic on top.
  9. Top with cheeses.
  10. Top with vegetables.
  11. Bake for 10-15 minutes at 475 on a pre-heated pizza stone.

(iphone) Food Photography & Styling by me, Michelle Smith. I’m available for freelance, hire me for your next project. Contact me here.

You Might Also Like:

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: