Pesto & Brussel Sprout Pizza

Prep Time: 15 mins.

Cook Time: 25 mins.

Total Time: 40 mins.

Yield: 8-12 portions

Ingredients

Pesto
1/2 cup packed fresh basil
1/4 cup raw pepitas
1/4 cup extra virgin oil
3 tbsp lemon juice
3 garlic cloves
1/2 tsp salt, plus more to taste
Pepper, to taste

Brussel Sprouts
1/2 pound shaved Brussel Sprouts
1 tsp extra virgin oil
1 tsp white balsamic vinegar, optional
1/4 tsp garlic powder
1/4 tsp salt
Pepper, to taste

1 box Simple Mills Pizza Dough Mix
1/3 cup + 2 tbsp water
2 tbsp extra virgin oil
2 tbsp apple cider vinegar

1/3 cup shredded mozzarella cheese (use dairy free if desired)

Parmesan shavings for garnish (optional + use dairy free if desired)
Chili flakes for garnish (optional)

Instructions

PREPARE pesto by adding all of its ingredients into a food processor. Process until pepitas are ground. Aim to have some texture and not making it completely smooth. Set aside.
BOIL 1 liter of water and place shaved Brussel Sprouts into a colander. Pour boiling water on top to blanch. Immediately after, run cold water over the Brussel Sprouts. Drain completely and transfer to a bowl.
SEASON Brussel Sprouts with olive oil, balsamic vinegar (if using), garlic powder, salt and pepper. Toss to combine. Set aside.
PREHEAT oven to 350ºF and line a baking sheet with parchment paper.
PREPARE Simple Mills pizza dough according to instructions on the box, forming a rectangle with the dough. Bake for 10 minutes.
REMOVE from the oven and garnish with pesto, 1/3 cup of shredded mozzarella and Brussel Sprouts. Bake for another 15 minutes.
REMOVE from the oven and garnish with parmesan shavings and chili flakes, if desired.
ENJOY immediately.

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