Lemony Brussels Sprout Pignoli Pizza

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). 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).

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.

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?

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…

Let’s make some pizza magic, shall we?

Lemony Brussels Sprout Pignoli PIzza

Makes Three Large or Six Individual Pizzas


For the Dough

  • 1 12-ounce bottle of room temperature, light-flavored beer or water
  • 4 teaspoons dry yeast or ¼ cup fresh starter
  • 4 cups all-purpose flour, plus extra for dusting your hands and the dough
  • 3 tablespoons olive oil, plus extra for the bowl
  • 1 1/2 tablespoons honey or granulated sugar
  • 4 teaspoons of sea salt

For the Sauce

  • 15 ounce-can tomato sauce
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons dried oregano
  • 2 teaspoons (or more) of sea salt. Taste the sauce, you’ll know what to do.
  • 1 garlic clove, smashed


  • 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


  1. 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.
  2. In a small glass bowl mix together tomato sauce, olive oil, oregano, sea salt and smashed garlic. Set aside.
  3. 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.
  4. 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.
  5. 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. Enjoy!!!
  6. Thank you for making this beer-crust pizza! Tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous pizza pies!!!

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







  • Laura | Tutti Dolci 2018/07/31 at 4:22 AM

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

  • Erin 2018/07/09 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

    • Rebecca Firth 2018/07/09 at 7:30 PM

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

  • Evan 2018/07/08 at 6:56 PM

    Love this pizza!

  • Beth 2018/07/08 at 6:21 PM

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

    • Rebecca Firth 2018/07/08 at 7:53 PM

      Thanks for being an email subscriber Beth!! ;)

      Best way to make pizza in the summer!! xoxo

  • Morgan 2018/07/08 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!!!!

    • Rebecca Firth 2018/07/08 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! ;)


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