Shaved Brussels sprout pizza with burrata and dried lemon zest A gourmet white pizza. Artisanal brick-oven taste from your home oven!

Shaved Brussels sprout pizza with burrata and dried lemon zest

A perfect balance of flavors and textures, on a light and airy homemade crust

Brussels sprouts and Italian burrata (the extra-soft cheese made with mozzarella and cream) are perfect partners for pizza. Indeed, the light burrata melts all over the Brussels, bringing a most luxurious texture to the pie.

However, both the burrata and Brussels are not exactly strongly flavored on their own, so they’re spiked with dried lemon zest and salty Pecorino Romano shavings – a marvelous contrast to the soft, mellow cheese and the crunchy Brussels.

Prep the dough ahead of time, and this pizza comes together in a flash

The best part, though, is that once the dough is made (watch this video to learn how to make a perfect pizza dough and shape it by hand!), it’ll only take a few minutes to prepare the toppings – making this mouthwatering pizza a Friday night favorite in our household.


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Brussels sprouts


Food & wine pairing: Greece, Robola or Assyrtiko with Brussels sprout pizza

White wine icon
A white wine with citrus notes is de rigueur here. A Sauvignon Blanc is right at home, of course. But a Robola, from Cephalonia in Greece, or an Assyrtiko, from the island of Santorini, are also marvelous with this pizza.


Shaved Brussels sprout pizza with burrata and dried lemon zest

makes 2 large pizzas
active time: 45 min

For the dough

  1. 1 recipe pizza dough

For the dried lemon zest

  1. 1 lemon

For the pizza

  1. 12 oz (340 g) Brussels sprouts – trimmed, halved and cut lengthwise in 1/8″ slices (5 cups)
  2. 1/4 teaspoon sea salt
  3. freshly ground black pepper to taste
  4. 1 tablespoon lemon juice
  5. 2 tablespoons extra virgin olive oil
  6. 1/4 cup pine nuts
  7. 12 oz (340 g) Italian burrata or buffalo mozzarella – drained and cut in 1/4″ slices
  8. sea salt to taste
  9. freshly ground pink peppercorn or black pepper to taste
  10. 1/2 cup Pecorino Romano or Parmesan shavings (use a vegetable hand-peeler)
  11. extra virgin olive oil for drizzling
  1. bread flour for shaping the dough
  2. fine cornmeal or bread flour to dust the pizza peel
  3. large pizza peel (16″ x 18″ paddle)
  4. large pizza stone

  1. Step 1: Prepare the dough (as per steps 1 and 2 of this pizza dough recipe) at least 4 1/2 hours (up to 36 hours) before baking the pizzas.
  2. Step 2:camera icon To make the dried lemon zest – Preheat oven to 200°F (90°C). Peel the lemon in small strips using a vegetable hand-peeler. Then cut the strips in julienned slices, about 1/16″. Place the lemon zest on a baking sheet and bake for about 20 minutes until dry and curled up. Transfer to a bowl and set aside.
  3. Step 3:camera icon Trim the bottom part of the Brussels sprouts. Using a mandoline, cut lengthwise in 1/8” slices. Place the shaved Brussels sprouts in a large bowl. Sprinkle with the salt and pepper. Drizzle with the lemon juice and olive oil and toss well with your hands until the Brussels are well coated with the oil. Set aside.
  4. Step 4:camera icon Place the pizza stone in the oven, on a rack located at the bottom third of the oven. (The stone should be about 9” from the roof of the oven.) Set the oven to 500°F (260°C) and preheat for 30 minutes. Then, without opening the oven, turn it off and turn on the broiler to high heat. Preheat broiler for 10 minutes. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and shape the dough as per step 3 of this recipe. When the dough is stretched into a 16″ circle, place on the prepared pizza peel. Sprinkle dough with the shaved Brussels sprouts. Top with the pine nuts and burrata. Season with the salt and pepper. (Use only half the ingredients for the 1st pizza; save the other half to make the 2nd pizza.) Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. Bake for 3 to 4 minutes until the crust is browned on the edges. Slide the pizza back onto the peel and place on a cutting board. Sprinkle with half the lemon zest and Pecorino shavings. Drizzle with a little olive oil and serve immediately. Keep the broiler on and make the 2nd pizza.

Shaved Brussels sprout pizza with burrata and dried lemon zest

pizza, brussels sprouts, burrata, dried lemon zest

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4 Comments

  • Reply Kiran @ KiranTarun.com January 30, 2014 at 3:22 pm

    You can never go wrong with brussels sprout on pizza. Especially with burrata :)

  • Reply Becca @ Amuse Your Bouche January 30, 2014 at 2:06 pm

    Love this!! I think brussels sprouts often don’t get the respect they deserve! This cheesy pizza would definitely convince any sprouts haters! :)

    • Reply Viviane January 30, 2014 at 8:56 pm

      Thank you, Becca… And I hope you’re right! I can’t imagine not loving Brussels!

    Question or comment? I'd love to hear from you!

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