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Old Bay Brussels Sprout Pizza
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5 from 3 votes

Old Bay Brussels Sprout Pizza with Cheddar, Cream, and Sriracha

Old Bay seasoning, Sriracha, and Dijon mustard may seem like an odd flavor trio to pair with Brussels sprouts, but just trust me on this one. If you love Brussels sprouts and spicy foods, then this pizza is 100% for you.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Italian, Mediterranean
Keyword: Brussels sprouts, cheddar cheese, cream, Old Bay seasoning, vegetarian, white pizza
Makes: 1 (12- to 14-inch) pizza
Cost: $10

Equipment

  • large rimmed baking sheet
  • parchment paper
  • Rolling pin (optional)
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)

Ingredients

  • 1 pound Brussels sprouts, trimmed and quartered, dark outer leaves removed
  • 1 tablespoon extra-virgin olive oil, plus more for brushing the dough
  • 2 teaspoons Old Bay seasoning
  • 1 (14- to 16-ounce) ball pizza dough
  • 1 teaspoon Dijon mustard
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup heavy (whipping) cream
  • Sriracha sauce
  • 1 lemon wedge

Instructions

  • Preheat the oven to 450°F. If you're using a baking stone/steel, place the stone/steel in the bottom third of the oven before you start preheating. Line a large rimmed baking sheet with parchment paper.
  • In a medium bowl, toss together the Brussels sprouts, olive oil, and Old Bay seasoning. Dump the sprouts onto the prepared baking sheet and spread them out in a single layer, cut-sides down. Roast for 10 to 15 minutes, until the Brussels sprouts are browned but not charred. (Remember: they'll cook more on the pizza!) Remove the sprouts from the oven and set them aside to cool slightly.
  • Increase the oven temperature to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel). If you’re using a baking stone or steel, switch the oven to Broil on high as soon as it reaches the higher temperature.
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Brush the dough lightly with olive oil, then use a pastry brush to spread the Dijon mustard evenly over top, making sure to get it all the way to the edges of the dough. Arrange the roasted Brussels sprouts on top in a single layer, sprinkle with the cheese, and drizzle with half of the cream.
  • Transfer the pizza to the oven and bake until the crust is golden and the cheese is browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven.
  • As soon as the pizza comes out of the oven, drizzle the remaining cream over top. Wait a few minutes for the cream to congeal, then dot with Sriracha to taste and squeeze the lemon juice over top. Slice and serve.