Brussels Sprouts Pizza with Ricotta Cheese and Caramelized Onions

You root for the underdog, right? Who doesn’t?

Sometimes at night I’m in bed watching Family Feud and that family who is just the worst? I want them to win. Because everyone likes an underdog.

Brussels sprouts are an underdog in the feud of food, and gosh darn it, I’m sticking up for these leafy wonders today (and every day, if I’m being honest). It’s almost like from inception we’re taught that brussels sprouts are nasty and a green that’s only consumed by grannies with no tastebuds. That the bitterness will make you swiftly reach for a glass of water and your toothbrush. That you should stay far away from brussels sprouts because they are the worst green in existence.

I’m here to tell you, my friends, you’ve been lied to. Like, down right dirty lied to. And perhaps those who told you the lie really just had an ulterior motive, which is to say they wanted to keep all the brussels sprouts for themselves (can’t blame them). But we’re going to set the record straight today.

Brussels sprouts are like little green goddesses of the food world. They are these cute bulbs that it’ll sometimes pain you to cut apart. But when you have them, you’ll never turn back.

This pizza recipe today is an ode to the brussel.

So here’s the deal. I am absolutely, positively in love with Stonefire Flatbreads and so when deal day at Publix rolled around and on that list were these flatbreads, I mean, it took everything I had to not just grab the whole stash off the shelf and run home right then and there. But I knew, with some leftover ricotta I had in the fridge, I should stick around a little more and pick up my pizza toppings.

Brussels sprouts (!!! 🙆🏻), onions, lemons. That’s it! Everything else I had at home and you probably do too. This recipe is simple, just like I like my recipes. It’s quick to put together and enjoyed by all. You’ll see. Just scroll on down to the recipe below and, without any kind of hesitation, get started!

Print Recipe

Brussels Sprouts Pizza with Ricotta Cheese and Caramelized Onions

Yield: 2 flatbread pizzas (16 slices total)

Prep Time: 15 minutes

Cook Time: 7-8 minutes

Total Time: 25 minutes

An ode to the brussel, this pizza is creamy and delicate and basically everything you want in a fast, easy, and tasty dish.

Ingredients:

• 1 2-pack of Stonefire Flatbread Pizza (or any other pizza crust you enjoy)
• 2 cups brussels sprouts leaves (I got this from a 16 ounce bag of sprouts at the store)
• 1 tablespoon olive oil, plus more for drizzling
• 1 large white onion, thinly sliced
• Pinch of salt and pepper
• 2 cups whole milk ricotta cheese
• Juice of 1 lemon
• 1/2 tablespoon dried parsley
• Large pinch of red pepper flakes
• 1/2 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 425°F. Prepare the brussels sprouts by chopping off the stems and setting aside the more delicate leaves for use. Discard stems and core sprout leaves.
2. Heat olive oil in a medium skillet over medium heat. Add onion, salt, and pepper. Stir frequently until softened, then reduce to low and stir occasionally until the onions take on a brown tint.
3. In the meantime, in a medium bowl, combine ricotta cheese, lemon juice, parsley, and red pepper flakes. Set aside.
4. To assemble: Drizzle olive oil over the top of the pizzas. Spread mixed ricotta cheese over the pizza, leaving some space around the outside of the crust. Evenly distribute brussels sprouts leaves over top. Top sprout leaves with an even distribution of caramelized onions. Top with mozzarella cheese. Drizzle with additional olive oil.
5. Bake pizzas in oven for 7-8 minutes, or until cheese is melted and brussels sprouts just start to brown.

If you choose a pizza crust other than the Stonefire Flatbread brand, cook time may vary.