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Sheet Pan Pizza with Fontina, Lemon + Brussels

Active Time: 15 minutes
Total Time: 60 minutes
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Why we love it:

I love this combo of white pie, lemon and brussels. I definitely eat this for breakfast leftovers. Good quality pizza dough is readily available at most grocery stores and it freezes well, so if you have one on hand you can make this with whatever is in your fridge. Do try to defrost the dough if frozen for at least 24 hours though - you can’t rush that part. I serve it with nothing else. Why bother? Of course a salad or some carrot sticks round out the meal if needed.
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Ingredients

  • 1 pound Prepared Pizza Dough
  • 6 Tablespoons Extra Virgin Olive Oil (divided)
  • 1 teaspoon Dried Oregano
  • 1⁄2 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt
  • 1⁄4 cup Parmesan Cheese (grated, optional and to taste)
  • 8 ounces Fontina Cheese (shredded)
  • 4 ounces Mozzarella (shredded)
  • 1 Lemon (Meyer lemons if you can find them)
  • 1⁄2 pound Brussels Sprouts
  • 1⁄2 teaspoon Red Pepper Flakes (optional and to taste)

Cooking Instructions

  • 1. HEAT THE OVEN TO 450 DEGREES

    Place a rack in the bottom 3rd and another near the top 3rd of the oven.

  • 2. DOUGH

    Remove defrosted dough from the refrigerator and remove any wrapping. Pour ½ of the olive oil in the center of a rimmed, heavy baking sheet and place the dough on top. Turn gently to coat and place on top of the preheating oven or in another warm space for 20 minutes.

  • 3. SPICES

    In a small bowl stir together the oregano, garlic powder, and salt. Add the other ½ of the olive oil. Set aside.

  • 4. CHEESE

    Grate any of the cheeses if needed. Keep parmesan separate but you can mix the fontina and mozzarella. Set aside.

  • 5. LEMON

    If you have a Meyer lemon, slice a thin slice and taste it. If it’s appetizingly bitter (or if you have regular yellow lemons), zest the whole thing and set that aside. Then, slice off the rind and slice the inside of the fruit into thin rounds. Pluck out any seeds.

    If the Meyer lemon tastes ok, slice the entire thing into rounds without zesting it. Some, but not all, Meyers are sweet enough to do this!

  • 6. BRUSSELS

    Trim the bottom slice off the brussels and discard, then turn it so the bottom cut is on the cutting board. Slice each sprout into 4 - 6 slices. Repeat with the rest. Set aside.

  • 7. SHAPE DOUGH

    Use all of your (clean) fingers and press straight down into the dough moving them apart to help stretch it without tearing. When it’s flattened, you can carefully pick it up holding by the edges and turning around in a circle, like holding a steering wheel at 11 and 1. Move slowly and let gravity pull the bottom edge of the dough down. When it’s big enough, lay it back down and use your fingers again to press into the corners of the pan. If your pan is too large, just press out to a shape you like, aiming for the dough to be about 1/3 inch thick and even.

  • 8. TROUBLESHOOTING

    If your dough keeps snapping back into shape, it needs to rest longer. Leave it alone in a warm place for another 5 - 10 minutes and try again.

  • 9. ASSEMBLE

    Top the dough with the spiced olive oil. Add a thin sprinkle of the fontina and mozzarella cheese. Add the lemon (and zest if needed), top with brussels, and the rest of the cheese. Keep parmesan separate still.

  • 10. BAKE

    Bake on the bottom 3rd of the oven for about 15 minutes. Then rotate and move to the top for another 10 - 15 minutes or until the dough is very golden underneath and cheese is nicely browned.

    Remove and sprinkle with the parmesan cheese and pepper flakes if using.

  • 11. SERVING

    Let it cool for about 1 - 4 minutes. Use a spatula to transfer to a large cutting board and cut with a knife or pizza wheel. Serve nice and hot.

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Substitutions

  • GLUTEN FREE:
    use a GF dough or crust
  • DAIRY FREE:
    omit cheese or use your favorite dairy free cheese. I like to add mushrooms or olives or sliced onions if omitting all cheese
  • COW DAIRY FREE:
    pecorino, and melty goat or sheep cheese works. Buffalo mozzarella works but can be very watery so proceed with caution
  • SAUCE:
    add tomato sauce if you prefer something more traditional
  • LEMONS:
    Meyer lemons can sometimes be used whole, so they’re great here but regular will be ok. Omit if you dislike
  • BRUSSELS:
    I mean, it’s pizza. Put what you like on it! But, if it’s peppers, mushrooms, or watery produce you may prefer to sauté them for a few minutes first to remove some water, otherwise you’ll end up with soggy pizza
  • KIDS CORNER:
    top it as they prefer! Serve with carrot sticks or fruit for a more well rounded meal if that’s a concern

Prep Ahead & Use It Up

  1. Be sure to defrost the dough
  2. Grate cheese
  3. Shave brussels ahead, store in a tupperware for up to 2 days
  4. You can make and bake the whole pizza, too – reheat at 400 for about 10 minutes to serve
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