Roasted Brussels Sprout Neapolitan Pizza

It’s Friday and I know a month ago I thought I would be posting my last pizza recipe for the year with the holidays and all the festive eats. Well that changed with one bite, yes one bite, followed by me devouring a whole pizza! Yep that good and so I just couldn’t hold out in sharing this AMAZING Roasted Brussels Sprouts Neapolitan Pizza.

So being honest I can count the number of times I’ve had pumpkin this year with my fingers, and those times were on a pizza (hey that was a good one but I held out on posting it, well other than on Instagram Stories), the couple pumpkin drinks I had a couple months ago, and all the Toasted Marshmallow Sweet Potato Pumpkin Pie recipe testing. Oh and some pumpkin cranberry sprouted tortilla chips, and pumpkin peanut butter. So I guess more like I can count the times I’ve made something with pumpkin. This is not normal for me, usually my family is burnt out on pumpkin before November even rolls around. I’ve checked and nope I don’t have a fever and my taste buds are still working.

This year I just can’t get enough cranberries (haha duh you probably knew that) and all the roasted veggies! Talking squash, sweet potatoes, greens, cauliflower, beets, and Brussels sprouts!! My husband is burnt out on Brussels and has been for a couple months now. It’s all S’s (our oldest daughter) fault, well and mine. She loves them more than me and for weeks we had roasted Brussels on repeat at least twice a week. Yes at least 4 pounds of them a week.

The family decided on homemade pizza on Sunday, yes not a Friday. I gave in since it had been a month or so since we had a pizza night. Not what I wasn’t really feeling pizza, well I was but I really wanted Brussels. As you already know I got them. I took shaved Brussels I make to add to potatoes or veggie bowls, my fav dairy free “pizza” cheese Fresh VeganMozz, and to really add to it coconut bacon and a drizzle of truffle oil. I had wanted Brussels with truffle oil so I had to keep with it. I also love my pizza with balsamic and olive oil but having the truffle oil I didn’t need the olive oil.

Craving it again on Monday I took a pizza we also made with just evoo, garlic, and Fresh VeganMozz as a cheese pizza and added my roasted Brussels to it and yep it wasn’t a fluke it was GOOD! Now just hoping we really don’t have to wait until New Years Eve for our next pizza night. Maybe S will decide to have homemade pizzas at her birthday party in a couple weeks. Don’t worry thought I won’t post any, this is for real my last pizza post of the year!

Roasted Brussels Sprouts Neapolitan Pizza
Makes one 10-12″ pizza
1 10-12″ pizza crust (used our homemade Neapolitan Pizza Crust)
8-10, about 3c, shaved Brussels sprouts, or leaves removed
2 TBSP extra virgin olive oil
2 cloves of garlic
4-6oz fresh mozzarella (Miyoko’s Fresh Veganmozz)
sea salt and fresh ground pepper
2-3 TBSP bacon, optional (Organic Matters Vegan Coconut Bacon)
2 TBSP truffle oil, optional

I also like to enjoy mine with balsamic vinegar, Coconut Balsamic Vinegar, for dipping.

Shave Brussels sprouts if you haven’t already, I use a mandolin. You can also buy shaved Brussel sprouts from many stores like Trader Joe’s or you can just pull the leaves off the sprouts. In a large skillet heat 1 tablespoon of olive oil, shave in garlic cloves and add Brussels sprouts. Sauté the Brussels and garlic stirring frequently to prevent burning until they start to turn golden brown and just start to get crispy Remove from heat.

Heat grill or oven, with pizza stone placed inside, to 550F if using my husband’s crust recipe otherwise heat per your pizza crust directions. Toss or roll your pizza dough and place on a piece of parchment paper. Brush crust with remaining tablespoon of olive oil and top with roasted Brussels sprouts. Crumble mozzarella and sprinkle pieces over top. Sprinkle with a little sea salt and fresh ground pepper. Place pizza, keeping it on the parchment as it will easily slide on and off your pizza stone, onto the pizza stone. Check at 6 minutes, the crust should start to be golden brown and slightly blackened on the outer edges like a traditional Neapolitan pizza. If using your own crust bake per your crusts instructions. Remove pizza, sliding a baking sheet under the parchment paper. Top with coconut bacon and a drizzle of truffle oil. Serve with balsamic vinegar, optional. Enjoy!

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It’s Friday so I’m linking up with fellow bloggers Farrah, Annmarie, Esther, and Jess for Foodie Friday! As well as Vegan Friday with Mary Ellen and Kimmy! Check them out for more recipe inspiration!