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4.82 from 11 votes

Charred Brussels Sprout Pizza with Browned Sage Butter.

All pizzas should have charred brussels.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Italian
Keyword: brussel sprouts, pizza, sage butter
Servings: 6 Servings
Calories: 361kcal
Author: halfbakedharvest


  • 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


  • 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!


*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.


Calories: 361kcal | Carbohydrates: 42g | Protein: 26g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 79mg | Sodium: 518mg | Potassium: 400mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1485IU | Vitamin C: 64.8mg | Calcium: 494mg | Iron: 3.2mg