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White Pizza with Brussels Sprouts and Chicken

Serves 4
Time 40 min
This is a fabulous recipe for home-cooked pizza that will thrill white pizza fans and Brussels sprouts lovers alike. Try it with diced ham or diced smoked tofu in place of chicken.
Ingredients
  • 4 teaspoons extra-virgin olive oil divided
  • 1 small yellow onion halved and thinly sliced
  • 2 cloves garlic finely chopped
  • 6 ounces (about 8) Brussels sprouts thinly sliced
  • 1 (12-inch) premade whole wheat pizza crust thawed if frozen
  • 6 ounces fresh mozzarella thinly sliced
  • 1 cup diced or shredded grilled or roasted chicken breast
  • 1/2 cup grated Parmigiano Reggiano
  • Crushed red chile flakes to taste
  • 1/4 teaspoon fine sea salt
Method

Preheat the oven to 450°F. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add onion and garlic and cook, stirring frequently, until softened, 3 to 4 minutes. Add Brussels sprouts and salt and cook, stirring occasionally, until vegetables are very soft and begin to brown, 7 to 8 minutes more.

Place the pizza crust on a pizza stone or large baking sheet. Brush crust with remaining 2 teaspoons oil and layer with mozzarella. Top with Brussels sprout mixture and sprinkle with chicken and Parmigiano Reggiano. Bake until crust is crispy on the bottom and toppings begin to brown, 15 to 20 minutes. Cool pizza on the stone or pan for 5 minutes, then cut into slices and serve with red chile flakes on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 teaspoons extra-virgin olive oil divided
  • 1 small yellow onion halved and thinly sliced
  • 2 cloves garlic finely chopped
  • 6 ounces (about 8) Brussels sprouts thinly sliced
  • 1 (12-inch) premade whole wheat pizza crust thawed if frozen
  • 6 ounces fresh mozzarella thinly sliced
  • 1 cup diced or shredded grilled or roasted chicken breast
  • 1/2 cup grated Parmigiano Reggiano
  • Crushed red chile flakes to taste
  • 1/4 teaspoon fine sea salt