Salami and Brussels Sprouts Pizza

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Photo by Christopher Baker
Salami and Brussels Sprouts Pizza 4.1 40 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 702 calories
    • Fat 39 g
    • Sat Fat 13 g
    • Cholesterol 64 mg
    • Sodium 1,485 mg
    • Protein 28 g
    • Carbohydrate 59 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 310 mg

Heat oven to 450° F with the bottom rack set in the lowest position. Lightly oil a large rimmed baking sheet. Stretch the dough into a large oval and place on the prepared sheet; brush with 1 tablespoon of the oil.In a large bowl, toss the sprouts, salami, and mozzarella with 1 tablespoon of the remaining oil and ½ teaspoon each salt and black pepper; scatter over the dough. Bake until the mozzarella has melted and the crust is golden brown, 12 to 15 minutes. Drizzle with 1 tablespoon of the lemon juice.In a large bowl, toss the greens with the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice and ¼ teaspoon each salt and black pepper. Serve with the pizza and red pepper, for sprinkling.

Ingredients

  1. Check 5 tablespoons olive oil, plus more for the baking sheet
  2. Check 1 pound pizza dough, at room temperature
  3. Check 1/2 pound Brussels sprouts, very thinly sliced
  4. Check 2 ounces sliced salami, cut into quarters
  5. Check 1/2 pound mozzarella, grated (2 cups)
  6. Check kosher salt and black pepper
  7. Check 3 tablespoons fresh lemon juice
  8. Check 4 cups mixed greens (3 ounces)
  9. Check crushed red pepper, for serving

Directions

  1. Heat oven to 450° F with the bottom rack set in the lowest position. Lightly oil a large rimmed baking sheet. Stretch the dough into a large oval and place on the prepared sheet; brush with 1 tablespoon of the oil.
  2. In a large bowl, toss the sprouts, salami, and mozzarella with 1 tablespoon of the remaining oil and ½ teaspoon each salt and black pepper; scatter over the dough. Bake until the mozzarella has melted and the crust is golden brown, 12 to 15 minutes. Drizzle with 1 tablespoon of the lemon juice.
  3. In a large bowl, toss the greens with the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice and ¼ teaspoon each salt and black pepper. Serve with the pizza and red pepper, for sprinkling.