Lemony Brussels Sprout Pignoli Pizza

This combination of flavors has been my current go-to: bright bursts of lemon zest, slightly charred and crispy Brussels sprouts, bitter radicchio and toasted bits of pignolis (aka Diamond of California pine nuts). Sometimes I'll add prosciutto (which is heaven) and other times sun-dried Kalamata olives (which I can't get enough of).
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Man oh MAN have I had some pizza cravings lately. And this combination of flavors has been my current go-to: bright bursts of lemon zest, slightly charred and crispy Brussels sprouts, bitter radicchio and toasted bits of pignolis (aka Diamond of California pine nuts).

Sometimes I’ll add prosciutto (which is heaven) and other times sun-dried Kalamata olives (which I can’t get enough of).

pizza toppings and pizza slices

You can make this dough below in the course of an afternoon, or you can plan several days (ideally three or more) in advance, and make my Pour Me A Martini Pizza Dough, which is easily thrown together on a Wednesday and ready for the weekend (or thrown together on the weekend and ready for mid-week pizza).

Ingredients | Lemony Brussels Sprouts & Pie Nut Pizza | DisplacedHousewife

My kids have been on vacation with their dad (so far they’ve been to Taipei, Shanghai, Hong Kong and Seoul…doesn’t that sound fun!?!?!), so I have had most of the summer to myself. To work, to play and to take random naps any time of the day.

The hammock is up and I’ve been taking full advantage of hammock season. Shaded by trees with an adjacent, cut-off, hammock-height tree trunk that’s perfect for holding water, wine, kombucha (or whatever I’m feeling at the moment) while I sway away the late afternoon when the heat feels it’s most oppressive and it’s a struggle to even think.

The chickens are doing their best to lay plenty of eggs and George (our latest addition to the ranchette…have we talked about George?), thinks they’re his best friends. They don’t reciprocate that love…in the slightest.

Toasted Pine Nuts in a Cast Iron Skillet | DisplacedHousewife

Trying to take things slow but get work done fast and realize this thing called balance that I hear people speak of but have never quite experienced myself. It’s a myth, right?

How has your summer been? Is the sun burning down on you too? Are you getting in some hammock time? Naps? Being good to yourself?

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Lemony Brussels Sprouts & Pie Nut Pizza | DisplacedHousewife

Before We Get Started:

  • BEER. I love to add beer to my dough which amplifies the yeastiness. I recommend a pretty mild beer, with Corona being my favorite. Don’t waste your money on a full-bodied, more expensive beer–those tend to give an off flavor to the dough.
  • SHAPING. When shaping your pizza, handle it gently. If it seems to be bouncing back when stretched, let it rest another 10-15 minutes and then try again. Let it rest until it holds its shape when stretched. I prefer to shape my pizzas by hand, rather than use a rolling pin as I feel the latter presses out beautiful dough bubbles. Just my preference.
  • PIGNOLIS. Or pine nuts as we know them stateside (but they sound better in the title with their Italian name, right??) and put in a dry skillet and lightly toasted over low heat. Keep an eye on them as they’ll burn in a pinch.
  • CHEESE. I used fresh mozzarella in the photos, but in a pinch I would happily use burrata.
  • TOPPINGS. The Brussels sprouts and lemon zest are key to this pizza, so don’t omit them. However, feel free to omit the radicchio and add in other ingredients as mentioned above. Add enough veggies and you get to skip a side salad. Just saying…
Lemony Brussels Sprouts & Pie Nut Pizza | DisplacedHousewife

More Citrus Recipes

Mega Delish Lemon Olive Oil Cake

Fresh Lemon Cake

Perfect French Meringues with Blood Orange Curd

Foolproof Vanilla Orange Madeleines

Chocolate Orange Meringue Cookies

Chocolate Lemon Tart

Let’s make some lemony brussels sprout pignoli pizza magic, shall we?

Rebecca Firth

Lemony Brussels Sprout Pignoli Pizza

This combination of flavors has been my current go-to: bright bursts of lemon zest, slightly charred and crispy Brussels sprouts, bitter radicchio and toasted bits of pignolis (aka Diamond of California pine nuts). Sometimes I'll add prosciutto (which is heaven) and other times sun-dried Kalamata olives (which I can't get enough of).
5 from 1 review
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Course: Dinner, lunch
Cuisine: Italian, Pizza
Keyword: Pizza, Italian, Dinner, Pizza Dough, Pine Nuts, Pignoli, Brussels Sprouts
Servings: 3 large or 6 small pizzas

Ingredients

For the Pizza Dough

  • 12 ounces (340 g) light-flavored beer or water ( see note)
  • 4 teaspoons (12 g) dry yeast
  • 4 cups (540 g) all-purpose or bread flour (plus extra for dusting your hands and the dough)
  • 3 tablespoons (42 g) olive oil (plus extra for the bowl)
  • 1 1/2 tablespoons (31.5 g) honey
  • 1 tablespoon (18 g) sea salt

For the Pizza Sauce

  • 15 ounces (425 g) tomato sauce
  • 3 tablespoons (54 g) olive oil
  • 1 1/2 tablespoons (9 g) dried oregano
  • 2 teaspoons (12 g) sea salt
  • 1 garlic clove (smashed)

To Garnish

  • 8 to 12 ounces fresh mozzarella
  • 1 ½ cups Brussels sprouts (thinly sliced)
  • 1/3 cup radicchio (coarsely chopped)
  • ¼ cup lemon zest (thinly sliced)
  • 2 ounces parmesan (finely shredded)
  • 1/3 cup pignolis (pine nuts, lightly toasted)
  • Olive oil to drizzle over the top
  • Parsley or other fresh herbs to sprinkle of the top
  • Dried chili pepper flakes

Instructions

For the Pizza Dough

  • In an electric stand mixer fitted with the dough attachment add the beer and yeast and let sit for 15 minutes until it’s foamy and frothy. Add in your flour, olive oil, honey and salt and knead on medium-high for about 15 minutes. In the beginning the dough will stick to the bottom of the mixer…as it continues to knead it will start to form a smooth and elastic dough ball.
  • When you’re ready to get it out of the bowl, lightly flour your hands and sprinkle the dough with flour to help get it out. It will be a bit oozy. That’s ok. Lightly oil a large bowl with olive oil, set the dough inside, turning to coat with the oil. Cover the bowl lightly with plastic wrap or a damp kitchen towel and set in a warm spot for 1 1/2 to 2 hours or until double in size.

For the Pizza Sauce

  • In a small glass bowl mix together tomato sauce, olive oil, oregano, sea salt and smashed garlic. Set aside.
  • Once your dough has doubled in size, separate it into three or six equal-size dough balls (whichever you prefer, depending on how many pizzas you want to make) and set on parchment paper that’s been lightly dusted in flour. Lightly dust the top of the dough balls with flour as well. Loosely cover with plastic wrap or a damp kitchen towel and let sit for 1 1/2 to 2 hours or until double in size. Once they’ve doubled in size, shape each ball into a disc…gently stretching into a round shape…don’t go for perfect, that’s part of the charm of homemade pizza. You may need to use a wee bit of flour to keep it from sticking. Set the shaped pizza dough on a baking sheet covered in parchment paper.
  • Preheat your oven to 500 degrees F and make sure you have a rack in the top third of the oven, at least 6-inches from the heat source.

To Assemble

  • Put about three tablespoons of pizza sauce on each pizza, leaving a 1-inch gutter around the edge that is sauce free. Sprinkle with some mozzarella (don’t overdo it), add the brussels sprouts, raddichio, lemon zest, sprinkle with some parmesan, pignolis and drizzle with a bit of olive oil. Bake the pizza on the parchment-covered baking sheet on the top rack of the oven for 13-15 minutes until bronzed and charred in spots. Let sit for at least five minutes before cutting into the pizzas…you want the cheese to firm up a bit. Sprinkle with some fresh herbs and/or dried chili pepper flakes and eat.

Notes

**Set the unopened beer bottle in a bowl of very warm water for about 10 minutes before mixing with the yeast. The water should feel very warm to the touch. This should make it the perfect temp to activate the yeast.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

This recipe was created in partnership with Diamond of California, but all opinions and ideas are my own. Thank you for supporting the brands that keep DisplacedHousewife in the kitchen! xo

Comments

Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating




10 Comments

  • Laura | Tutti Dolci July 31, 2018 at 4:22 AM

    Dream pizza, right here! :) I love that beer crust too!

    Reply
    • Rebecca Firth August 4, 2018 at 9:39 PM

      Thanks love!!! It’s my new favorite!! xox

      Reply
  • Erin July 9, 2018 at 12:37 PM

    Yummmmmm Becky this looks so so good! I love Pizza so much! I wish we had a bbq! Or chickens! One day! Or maybe ill just have to come stay! haha xx

    Reply
    • Rebecca Firth July 9, 2018 at 7:30 PM

      I think you’ll have to come stay!!! Thanks Erin!! xoxo

      Reply
  • Evan July 8, 2018 at 6:56 PM

    Love this pizza!

    Reply
  • Beth July 8, 2018 at 6:21 PM

    The pizza looks amazing! The BBQ,what agreat idea to beat the heat.

    Reply
    • Rebecca Firth July 8, 2018 at 7:53 PM

      Thanks for being an email subscriber Beth!! ;)

      Best way to make pizza in the summer!! xoxo

      Reply
  • Morgan July 8, 2018 at 5:51 PM

    This is such an amazing combination of flavors!!! I can’t wait to make it on the BBQ this week while trying to beat this heat!!! ❤️ I just love your recipes and reading your always hilarious posts!!!!

    Reply
    • Rebecca Firth July 8, 2018 at 5:52 PM

      Thank you so much Morgan!! I hope you love the pizza and using your BBQ — I’m ready for fall already! ;)

      Reply