Try this Brussels Sprout and Lemon Skillet Pizza recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 500 F. Brush a 12 inch cast-iron skillet with a teaspoon olive oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1 inch border around edge with 1 teaspoon oil.
Scatter mozzarella and half the Pecorino evenly over dough, leaving a 1/2 inch border around the edge.
Toss brussels sprout leaves with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over dough, and top with lemon slices.
Cook over medium-high heat until the bottom is golden brown, 4 to 5 minutes. Transfer to oven; bake until edges of sprouts darken, crust is golden and cooked through, about 10 minutes. Season with pepper and serve.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 278 | ||
Calories from Fat: 77 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 11.1mg | 3 % | |
Sodium 737mg | 25 % | |
Potassium 436.1mg | 11 % | |
Total Carbohydrate 43.6g | 13 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 42.3g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
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