Pizza with crispy sprout leaves

by AdamB


Brussels sprout leaves are often shamefully thrown out.  You know, you chop sprouts, and throw away the leftovers.   Well they make an awesome pizza topping — brown and crispy, like few things vegetarian.  Smoked mozzarella is great — highly recommend it over the plain stuff.

Makes a 12 inch pizza with a very thin crust — good for 1-2 people.  Michael Phelps could probably eat 3 of these. 



1 cup canned plum tomatoes (or chopped fresh ones), without juice.  I like any tomato imported from Italy.  TJs or Whole Foods house brands are perfectly fine.  Redpack is horrible.

.5 can tomato paste. Ditto on tomatoes.

4 cloves garlic, peeled

About 10 fresh leaves of basil

1t agave

2t balsamic

salt + pepper

hot pepper flakes


.5 bag Trader Joe’s pizza dough (I liked the herbed one.  Any is fine)

1 cup Brussels sprout leaves, well washed and dried

.5 red onion, peeled and sliced

.25 cup Moroccan oil cured olives, chopped + pitted (Sahadi’s are awesome, for you Brooklynites)

.25 cup smoked mozzerella, shredded



Chop garlic and basil in a food processor or mini chopper.  Add all other ingredients.  Pulse a few times (I like to leave a little chunky) and adjust seasonings to taste.   Strain well — a runny sauce makes for soggy pizza (but the juice is delicious.  would be nice for braising the sprouts you may be serving alongside this pizza).


Use half a bag of TJs herbed pizza dough – one bag makes 2 pizzas. Leave dough out of fridge for about 20 minutes before rolling.

Preheat oven to 450.  If using a pizza stone, make sure you put in a cold oven before preheating.  Otherwise, it’s fine to use a cookie sheet topped with foil — just leave it out when preheating.   You’ll just assemble pizza on sheet outside oven.

Prep your toppings.   You probably have a pile of separated Brussels sprout leaves that fell off when chopping sprouts for a side dish.  Wash and dry the leaves well, pit and chop the olives and slice the onions thinly.

Roll out dough on a table dusted with cornmeal.  Dust sheet or stone with cornmeal — this is especially important on the sheet, as without cornmeal your dough will stick (badly) to foil.

Using a wooden pizza tray, drop pizza on sheet or stone and bake.   Check on pizza after 6-8 minutes — you want it to be lightly brown, with room to cook a few more minutes.

Remove pizza and top — spread with a thin layer of sauce.   Sprinkle on onions and olives, grate cheese directly on top and top the whole thing with a nice pile of sprout leaves.    Bake for about 5 more minutes, until leaves are toasted around edges but not blackened to sawdust.

Serve pizza piping hot.  Extra pecorino, a dash of lemon juice and a little olive oil are all nice toppings.