Brussels Sprouts and Meyer Lemon Pizza
This pizza is a bit untraditional, but you will be blown away by the explosion of flavor it delivers. The nuttiness of the charred Brussels sprouts are a perfect contrast to the bright flavor of lemon and creamy goat cheese. Topped with thin slices of prosciutto, it’s irresistible!
1 ball of pizza dough, large enough for a 9-inch pizza
3 cups of thinly-sliced Brussels sprouts
1 shallot, sliced into rings
1/2 cup shredded mozzarella cheese
1 Meyer lemon, cut into thin slices
4 ounces goat cheese
1 teaspoon fresh thyme leaves
3-4 slices Prosciutto (optional)
Preheat oven to 550 degrees F with a baking stone inside the oven. If you don’t have a baking stone, you can make your pizza on a heavy duty baking sheet.
Prepare your crust by sprinkling cornmeal on a sheet of parchment paper. Work the dough into a roughly 9”circle. Drizzle dough with olive oil.
Top dough with an even layer of mozzarella; scatter with sliced Brussels sprouts, thyme, lemon slices and shallots. Drizzle with more olive oil, salt and pepper, and then top with hunks of goat cheese. Bake for 15-20 minutes or until crust is golden, cheese is bubbly and sprouts are beginning to caramelize.
Meyer lemons are much sweeter than regular lemons. They are also smaller and more round with thin skin that is a deep yellow-orange in color. Unlike regular lemons, Meyer lemons aren’t in season all year. They are typically available from December to May. Need a quick and simple pizza crust option? Try using our Simple Pizza Dough recipe.