Brussels sprout pizza is the fall treat you never knew you were missing. Add some sliced red grapes and melty Gruyère cheese, and you've got a salty-sweet-and-sour meal you'll be craving all season.
My two-and-a-half-year-old son, Jack, declared last week that Brussels sprouts are his new favorite veggie. And since toddler tastes and opinions are about as predictable as good hair days, I've been doing my best to capitalize on this new (likely fleeting) development. Obviously, a kid-friendly Brussels sprout pizza was top priority. (I wasn't about to push his limits with Sriracha sauce, at least not for now.)
Enter: this au gratin recipe from Taste of Home, which combines the mini brassicas with sweet red grapes and melty alpine cheese. For extra depth, I added whole-grain Dijon mustard to my pizza adaptation, and opted for Gruyère instead of Swiss cheese. Jack was too busy devouring his slice to give me the thumbs up, so I took that as a win.
Feel free to play around with this recipe, based on the fall flavors you (or your kids) prefer. Use Cheddar cheese instead of Gruyère. Leave out the grapes for an all-savory flavor profile, or swap in sliced apples or pears.
Brussels Sprout Pizza with Grapes and Gruyere
- 8 to 10 Brussels sprouts trimmed and thinly sliced (a.k.a. shaved)
- 1 heaping cup halved seedless red grapes
- 1 shallot thinly sliced
- salt and freshly ground black pepper
- extra-virgin olive oil
- 1 (14 to 16-ounce) ball pizza dough
- 2 tablespoons whole-grain Dijon mustard
- 4 ounces Gruyère cheese shredded (1 heaping cup)
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
- In a large bowl, combine the shaved Brussels sprouts, halved grapes, and sliced shallot. Drizzle with olive oil, season with salt and pepper, and toss well so everything is coated lightly with oil.
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a floured pizza peel (if using a baking stone/steel).
- Spread the mustard on the dough, making sure to get it all the way to the edges. Top with the Brussels sprout–grape mixture, spreading it out evenly, then the cheese.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Take the pizza out of the oven. Drizzle with a little olive oil and season with a pinch of salt and a grind or two of black pepper. Slice and serve.
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