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{Today I am partnering with my good friends over at DeLallo Italian Foods. They are making pizza night SIMPLE and EASY with their New Italian Pizza Dough Kit…which I am obsessed with!}
You guys, this pizza!! Oh this pizza!!
Let me just put it out there that well I have clearly been loving all the pumpkin… BIG TIME. In real life, meaning my not so exciting life, I may be loving pizza twice as much. Especially a charred brussels sprouts pizza, because brussels sprouts truly are one of my favorite foods!
But it’s cool, cause October happens to be national pizza month…meaning eating all pizza, ALL the time is completely acceptable. As if I needed an excuse… sheesh.
So lets talk about this pizza. I’ve done a lot of things with brussels sprouts. Way back in the day I made some crazy awesome fettuccine, and then some Thanksgiving inspired nachos (YUM – these have brie!). I’ve also made: brussels sprout mac + cheese, salad, spaghetti, egg rolls and of course this year’s ramen soup! I told you, I LOVE brussels spouts.
You know what’s weird though? I have yet to put brussels sprouts on a pizza. I have seen it done many times over the years but have yet to actually try it myself. I know, craziness… I mean, what was I thinking?!?
Do you see this pizza?? All pizzas should have charred brussels. No really, I don’t mess around with my pizza, I think you guys know this. You know who else does not mess around with pizza?
DeLallo Italian Foods! One of my all time favorite Italian food brands that I honestly use in my kitchen on a daily basis. In case you where wondering – their olive oil is superb.
Anyway, today I have partnered with DeLallo to bring you this pizza. See DeLallo got all genius on us and created an Italian Pizza Dough Kit that’s so simple, all you need is the kit + water. It really doesn’t get any easier, and the dough tastes like it’s straight from your Italian grandma’s kitchen. Well, I don’t have an Italian grandma, so I cannot say that for sure, BUT I can say that this kit creates one amazing crust and I am so excited to show you guys how to use it today!
Like I said, the dough is so easy to make. You just need water and a bowl. Mix it all up and let it rise…simple, right?
Yes!
And while that dough is rising, you can get to work on your toppings. They’re all pretty easy, you’re really just caramelizing some brussels sprouts in a skillet, grabbing some pesto, provolone + fontina cheese and browning some butter + sage. I have found that pizza doesn’t need a ton of topping to be amazing, just a few key ingredients and you’re good to go!
Then you just throw everything together, let the pizzas bake, brown some butter (I’ll get to this in a minute), drink a glass of wine… and then eat fresh delicious pizza! Relaxing Sunday night, right??
Totally.
Okay, so lets talk about this browned sage butter pizza topping. I know it seems like a bit much, BUT… I’m not asking you to add a whole stick of butter or anything… just a little drizzle goes a LONG way. Trust me, you really want this butter, it adds incredible flavor. And the fried sage… it adds color and seasoning that I know you’ll love!!
Bottom line, don’t skip the butter… or the sage. Mmm, k?!? Cool.
Oh, or the prosciutto…another pizza topping favorite of mine!
And the fun part, another video! You guys have to let me know what you think of these videos. Are you into them? Any suggestions for me? Any videos you’d like me to do? Do you hate them?
What you think?
I personally love this video, because um… it shows you all how to make this delicious pizza!
This pizza is everything your Sunday night needs. Just telling it like it is…
And now, video time!!
DeLallo Pizza! from Half Baked Harvest on Vimeo.
Charred Brussels Sprout Pizza with Browned Sage Butter.
Servings: 6 Servings
Calories Per Serving: 648 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shop ingredients at your local Target store. Learn more
Ingredients
- 1 DeLallo Pizza Dough Kit
- 1 pound brussels sprouts quartered
- 2 tablespoons olive oil
- salt + pepper to taste
- 1 tablespoon brown sugar
- 1/4 cup DeLallo Basil Pesto
- 4 cloves roasted garlic mashed*
- 8 ounces provolone cheese shredded
- 6 ounces fontina cheese shredded
- 3 ounces thinly sliced prosciutto
- 2-3 tablespoons butter
- 6 leaves fresh sage
Instructions
- Prepare the DeLallo Pizza Dough Kit according to the directions on the bag, allowing the dough to rise in a warm place for 30-45 minutes.
- Meanwhile, preheat the oven to 450 degrees F. If you have a pizza stone, stick it in the oven about 30 minutes before you are ready to bake the pizzas.
- Heat a large skillet over medium-high heat. Add the olive oil and the brussels sprouts in a single layer and sprinkle with brown sugar and salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Remove from the heat.
- Once the pizza dough is ready, divide the dough in half. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizza on a piece of parchment paper, then use your hands to gently tug, pull and push the pizza dough into your desired shape. If you don't have a pizza stone, place the pizzas on two cookie sheets.
- In a bowl, mash together the pesto + roasted garlic. Spread the pesto evenly over both pizzas. Add the brussels sprouts, dividing them evenly among the two pizzas. Finally top each pizza with the cheese.
- Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey.
- Meanwhile, melt the butter in a skillet set over medium heat. Once the butter has melted, add the sage and allow the butter to brown and the sage to fry. Once the sage has been cooking for 30 seconds, flip and cook another 30 seconds. Then remove the sage from the skillet to a paper towel lined plate. Keep the browned butter warm.
- When the pizzas come out of the oven, top each with fresh prosciutto, fried sage leaves and just a little drizzle of butter. Slice and EAT!
Notes
*To roast the garlic, preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal the cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.
Making Sunday Pizza a tradition. <–DO IT.
We’re hosting a bougie pizza night tomorrow with our friends (the 1 other family in our quarantine circle), and I’ll be making 4 of your pizzas to try, this one being one of them. I try to prep as much as possible so I’m not frazzled at the end. Once I roll out the dough, do I have to cook it pretty soon after that? Or could I assemble the pizza then refrigerate it until I’m ready to bake it? I’m also planning to make the Potato & Burrata Pizza, Harvest Butternut Squash & Apple Pizza, and Meanest Greenest Pizza 🙂 Your recipes have been so fun and yummy to try, thank you for all the work you put in to sharing your gift with us! Working through your recipes has been my outlet during this crazy season of life and craziness in the world.
Hey Kim,
This sounds like such a fun idea! I think it would be totally fine to assemble the pizza and keep it in the fridge, I would just take it out before you bake so it’s close to room temp! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sorry no photo we were to excited and before you new it the pizza was gone . The best pizza ever. I did a short cut on the pizza dough by using Whole foods pizza dough. Thank you for such a delicious meal. 🙂
No worries! I am so glad you loved this one, Betty! Thank you! xTieghan
I put together a list of pizza recipes I want to make this fall/winter (many HBH recipes on the list) and this was up thanks to Brussels sprouts being on sale. I wasn’t sure how pesto was going to work with Brussels sprouts, but I should never doubt the HBH flavor wisdom. Just plain delicious for a change from the usual pizza flavors.
I am so happy you liked this Rachel! Thank you!
This was so yummy!! The brussel sprouts are a treat in themselves, but then when you add the cheeses and prosciutto it reaches a whole other level!! My only misgiving was that I didn’t have the DelAllo pizza dough kit and had to use a below average dough from my local store. Yummy nonetheless. . .I’m still on the hunt for the pizza dough kit!!
I am SO happy you loved this Connie! Thank you!!
Now they make pizza dough?! AWESOME!! And love this recipe with the Brussels sprouts!
Awesome pizza recipe and loved your video!
I adore brussels sprouts on pizza and I love your kicked up version! Super fun video too. I really enjoy seeing the real life personalities behind the recipes. 🙂
I love the videos! It’s like we are right there in the kitchen with you, getting to experience a moment in the HBH life. You come across as so real in the videos…keep ’em coming! 🙂
This pizza looks amazing! And I just keep loving the videos. It feels like we’re hanging out in your kitchen and you’re just casually teaching me your pro cooking skills.
Woow I love it, I could eat it all, it’s my first brussels sprouts with pizza, you video will help me a lot, thanks