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 this pie.

However, neither the burrata nor the Brussels are 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.

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.

Brussels sprouts

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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: 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″ wide. 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: 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: 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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  • Reply Liz January 23, 2016 at 1:54 am

    Oh, does this look marvelous! I’ve been craving homemade pizza—maybe I can make a quarter of a pizza with Brussels sprouts just for me! The rest will have to be piled with meat 🙂

    • Reply Viviane Bauquet Farre January 25, 2016 at 5:57 pm

      Thank you, Liz! Make that half your pizza! 😉

  • Reply Dee January 22, 2016 at 8:34 pm

    Gorgeous! I have a question about the oven preheating: does it matter whether the broiler is below the oven with a separate entry? I know some ovens have the broiler in the ceiling of the oven enclosure – just want to make sure. I have had great success using the Mozza recipe for dough but it is fairly complex and time consuming and doesn’t permit flexibility of timing. (I cook those on tiles at the bottom of the oven set at 500º.) Also it makes 6 pizzas and the dough doesn’t freeze well so I’m looking forward to trying your technique. As I adore Brussels sprouts, I’m excited about this recipe. Thanks!

    • Reply Viviane Bauquet Farre January 25, 2016 at 5:55 pm

      Hi Dee! Thank you so much for your note. I am excited about you trying this pizza and the dough too! I must say that I never seen an oven with a separate broiler. But this is what I suggest: cook your pizza in your oven (on top of bricks or a pizza stone at 500F) until the dough has risen on the edges and then pop it in your pre-heated broiler for a minute or so to char the top. Keep a close eye on it. It won’t give you as good results because your pizza will cook a bit slower than we want (the oven part), but I think it might work. Let me know how it turns out!

  • Reply Evelyne@cheapethniceatz February 6, 2015 at 5:18 pm

    What an unusual topping Brussels sprouts but I love it. great to add those zesty touches of flavor.

  • Reply lisaiscooking February 5, 2015 at 4:02 pm

    I love burrata with roasted broccoli and now I wonder why I’ve never tried it with Brussels sprouts. This pizza sounds fantastic! The lemon zest is perfect with the toppings.

    • Reply Viviane Bauquet Farre February 5, 2015 at 9:42 pm

      Oh… thank you, Lisa! Burrata with broccoli is indeed a fabulous combination of flavors. Would make a great pizza too!

  • Reply RavieNomNoms February 2, 2015 at 3:26 pm

    This looks awesome! Patrick and I eat a TON of brussel sprouts so this is a perfect pizza for us! Looks amazing Viviane!

    • Reply Viviane Bauquet Farre February 2, 2015 at 10:17 pm

      Thank you so much, Raven! I wish you and Patrick to have great fun making and eating your Brussels pizza!

  • Reply mjskitchen February 2, 2015 at 3:37 am

    This has got to be the first Brussels sprout pizza I have ever seen. 🙂 What a great combo with the pine nuts and mozzarella. Nice finishing touch with the lemon zest.

    • Reply Viviane Bauquet Farre February 2, 2015 at 10:18 pm

      Thank you so much, MJ!

  • Reply EA-The Spicy RD January 30, 2015 at 6:37 pm

    Burrata & Brussels Sprouts are going in to my basket next grocery trip! I have everything else I need, including a gluten-free crust, to make this gorgeous pizza. Yum!!

  • Reply Kiran @ 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!

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