This Brussels Sprouts and Sweet Potato Goat Cheese Pizza is made on a whole wheat crust, flavorful and perfect for those homemade pizza nights!
GUYS. Can we just talk about how much I love this pizza? It pretty much has almost all of my favorite foods on it >>>
Mmhhmmm. And I did top with red onion and feta for some extra flava.
I’m glad I’m finally bringing you another “meal” recipe. Because let me tell you… when you make nothing but snacks and breads and muffins and cookies all weekend long, your belly kind of gets tired from taste-testing everything. But with an actual meal such as this lovely pizza, you can actually just eat the serving and be done with it. Remind me to make meals more often, please, for both our sake’s 😉
So have you made your own pizza dough before? I promise it is super simple. My Pal introduced me to this one a couple years ago, and I am pretty sure it is the only one I’ve used when making a homemade pizza dough. It does call for yeast, but seriously it couldn’t be easier. Promise.
I then decided I should bust out my Inspiralizer again. Because guess what? Remember when I told you using a spiralizer on sweet potatoes was safer than cutting them with a knife? Well I freaking jinxed myself and ended up cutting my thumb while making my sweet potato chili. I kid you not. I was half-joking about it being safer and then I went ahead and sliced through part of my thumbnail. OOPS.
Anyways, I spiralized the sweet potatoes (using the B blade I’m pretty sure…) and broke apart some of the coils and spread them out on the pizza dough. If you have a mandolin slicer, you could also use that to cut really thin slices of the sweet potato.
I then layered the goat cheese, shredded brussels sprouts (lightly pan-fried), red onion, and decided a little sprinkle of feta was also in order.
Put in the oven for 15 minutes and VOILA. Pizza’s here!
A couple more notes…
I started the pizza-making process by first making the dough in my BA food processor. Typically I would use my Kitchenaid mixer with the dough hook attachment, but I was feeling fancy. Actually, I was just wanting to use less appliances and I was planning on using my food processor to shred the brussels sprouts. Which also worked out wonderfully, I might add. I guess I could have shredded the sweet potato in the food processor too, but I was already set on spiralizing 😉
While the dough was resting, I shredded the brussels sprouts, and pan fried them in my cast iron skillet for about 10 minutes. I tossed them with garlic and a bit of olive oil, then drizzled with balsamic vinegar at the end. I let them rest in the pan as I then moved on to the sweet potatoes.
After I was done with the sweet potatoes, that is when I rolled out and prepped the dough, and followed with the other toppings. Making your own pizza can be a little time consuming, but it is totally worth it. And I am obsessed with this combination (which most standard pizza places don’t have…) so I don’t mind the little bit of extra prep. 😉 You could actually prep all of these ingredients the night before and then you just cut your time in half!
- 12 ounces whole wheat pizza dough*
- For the toppings
- 1 lb brussels sprouts, shredded (about 4 cups)
- 1 TBS minced garlic
- 1 TBS olive oil
- 1 TBS balsamic vinegar
- 1/2 medium sweet potato, thinly sliced (I used my Inspiralizer)
- 1/3 cup chopped red onion (about 1/2 medium)
- 4 oz goat cheese, crumbled
- 2 TBS feta, crumbled (optional)
- Prep your pizza dough and let rest while you prepare the toppings. Preheat oven to 475F.
- Trim brussels sprouts and shred in food processor (or use large knife). Toss shredded brussels sprouts in pan with minced garlic and olive oil for about 10 minutes, then finish with drizzle of balsamic vinegar. Let rest in pan.
- Cut thin slices of sweet potato (or use spiralizer) and chop red onion, set aside.
- Roll pizza dough out in desired shape (I chose a circle because of my pizza stone) and create small crust if you wish. Brush crust with olive oil.
- Top pizza dough with sweet potato, crumbled goat cheese (I used fresh and crumbled with fingers), then layer brussels sprouts, chopped red onion, and crumbled feta if using.
- Bake pizza for 12-15 minutes, or until crust is golden and brussels sprouts have crisped. Let pizza rest on stone for 10 minutes before slicing.
*I used Eating Well’s recipe but used all whole wheat white flour (instead of half whole wheat, half all-purpose) and used 1 TBS olive oil (instead of 2 tsp).
*Dough may be prepared in food processor, or a Kitchenaid mixer is also useful.
*Leftovers may be stored in fridge up to 3 days fresh. Or you can wrap slices individually in plastic wrap, and again in foil and store in freezer up to 1 month. Reheat in oven at 350 for 15 minutes or until warm.
- Serving Size: 1 slice
- Calories: 170
- Sugar: 2
- Fat: 6
- Carbohydrates: 21
- Fiber: 5
- Protein: 8
What is your favorite pizza combination?
Did you go Black Friday shopping?? I did some online… 😉
I think we are going to see The Hunger Games later! YAYYY Anyone else a fan? I kind of love Jennifer Lawrence and think she is hilarious. (You should watch her latest interview on Jimmy Fallon if you haven’t seen already)
Hope everyone is enjoying their weekend!
On social media? Let’s stay in touch.
I’d also love to see any FMK creations from you, so be sure to tag #fitmittenkitchen so I can see! 🙂
Facebook: Fit Mitten Kitchen
Pinterest: [Ashley] Fit Mitten Kitchen
Save this recipe for later!