Ingredients

The following ingredients have 4 Servings
  • 1 pizza dough (store-bought or our homemade)
  • 1 small branch of Brussels Sprouts
  • 2 small leeks
  • 1 Tbsp butternut squash olive oil
  • 2 tsp lemon-flavored olive oil
  • salt & pepper
  • 200 g bocconcini
  • grated lemon zest
  • pinch of chili flakes (optional)

Instruction

  • Preheat the oven to 425° F.
  • Wash the Brussel sprouts and leeks, pat them dry. Shave the Brussels sprouts, or cut thin. Slice the leeks, using only the white and light green part, discarding the dark green part. Put in a bowl and dress with lemon flavored oil, salt, and pepper. Set aside.
  • Slice the bocconcini.
  • Stretch out the pizza dough on a round baking pan, previously oiled.
  • Brush the butternut squash olive oil on the stretched dough, spread the sliced bocconcini throughout (reserving some), and top with the shaved Brussels sprouts/leeks.
  • Top with the reserved sliced bocconcini. Grate some lemon zest on top and add a pinch of chili flakes (optional).
  • Place in the middle rack of the preheated oven or on a pizza stone. Bake for 15-20 minutes or until the edges are nice and golden and the top cheese melted and bubbly. We always check the bottom, too, to see if it’s golden.
  • When cooked, remove your pizza from the oven, slice, and serve.