Brussels Sprouts & Pepperoni Pizza

• Meat

  • 1/3 cup Pepperoni, slices

• Produce

  • 4 cups Brussels sprouts
  • 1 tbsp Garlic
  • 2 tsp Lemon, zest
  • 3/4 cup Shallots

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1 lb Pizza dough
  • 1/4 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cups Fontina cheese

Found on eatingwell.com

Description

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 4 cups thinly sliced Brussels sprouts
• ¾ cup sliced shallots
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 pound pizza dough, preferably whole-wheat
• 1 tablespoon minced garlic
• 1½ cups shredded fontina cheese
• ⅓ cup pepperoni slices (1 ounce)
• 2 teaspoons lemon zest

Directions

• Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray. Heat 2 tablespoons oil in a large skillet over medium heat. Add Brussels sprouts, shallots, salt and pepper and cook, stirring, until softened, 5 to 8 minutes. Remove from heat. Roll out dough to the size of the baking sheet, then transfer to the baking sheet. Combine the remaining 2 tablespoons oil and garlic and brush over the dough. Top with the vegetables, cheese and pepperoni. Bake the pizza until golden, 18 to 20 minutes. Sprinkle with lemon zest.

Nutrition