Lightly toasted walnuts and crunchy brussels sprouts top this cheesy pesto pizza a true treat, especially with a crunchy whole wheat crust.
Course Main Dishes
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 534kcal
Author Aimee
Ingredients
1pizza crust
1teaspooncornmeal
3Tablespoonspesto
1 1/2cupsshredded mozzarellaor cheddar
2cupsbrussels sprout leaves
1/3cupchopped walnuts
2Tablespoonsfreshly grated Parmesan cheese
Instructions
Preheat oven to 425F. Dust a baking sheet or pizza stone with cornmeal. Roll pizza crust into an approximate 9x13 oval. Place on the baking sheet.
Brush pizza crust with 2 tablespoons pesto. Top with shredded cheese. Bake for 10 minutes.
Toss brussels sprout leaves and walnuts with remaining tablespoon of pesto. Remove pizza from the oven and heap the brussels sprouts on top of the bubbling cheese. Sprinkle with grated Parmesan cheese and return to the oven for 4-5 minutes. Keep an eye on the pizza as the greens can blacken quickly.
Remove from the oven. Slice into wedges and eat hot.