Mushroom & Brussels Sprout Pizza

Name: Mushroom & Brussels Sprout Pizza
Cuisine: European, Italian, Mediterranean
Ingredients: Cornmeal, for baking sheet; flour, for surface; 1 lb pizza dough; 3 oz fontina cheese, coarsely grated; 4 oz shiitake mushrooms, stems discarded; 1 1/2 tbsp balsamic vinegar; 4 large brussels sprouts, trimmed, loose leaves separated, remaining thinly sliced; 1 small red onion, sliced; 2 tbsp olive oil; salt and pepper; 2 oz fresh goat cheese; 6 sprigs fresh thyme

3 steps

Updated at: Sat, 09 Sep 2023 02:58:17 GMT

Nutrition balance score

Good

Glycemic Index

High

Nutrition per serving

Calories2324.1 kcal (116%)

Total Fat89.4 g (128%)

Carbs308 g (118%)

Sugars20.9 g (23%)

Protein78.3 g (157%)

Sodium4467.5 mg (223%)

Fiber19.6 g (70%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 lbpizza dough

3 ozfontina cheese

coarsely grated

4 ozshiitake mushrooms

stems discarded

1 ½ Tbspbalsamic vinegar

4brussels sprouts

large, trimmed, loose leaves separated, remaining thinly sliced

2 Tbspolive oil

2 ozfresh goat cheese

6sprigs fresh thyme

Instructions

Step 1

Heat oven to 475F. Sprinkle baking sheet with cornmeal or line with parchment paper. On lighly floured surface, shape pizza dough into large oval. Transfer to prepared sheet and sprinkle with all but 1/2 cup fontina.

Step 2

In large bowl, toss mushrooms with balsamic vinegar. Add brussels sprouts (whole leaves and slices) and onion, drizzle with oil and season with 1/2 tsp each salt and pepper. Toss to combine and scatter over dough.

Step 3

Sprinkle with remaining fontina, then crumble goat cheese over top and sprinkle with thyme. Bake until crust is deep golden brown and vegetables are tender, 10-12 mins.