Brussels Sprout and Butternut Squash Pizza

This recipe and video are sponsored by our brand partner Ocean Mist Farms

Makes 2 pizzas, Serves 6
Start by making your favorite Pizza Dough, or use two store-bought crusts

Like this one from Displaced Housewife


1 large winter squash, halved and seeds removed
1 onion, quartered
1 1/2 cups Ocean Mist Farms Season & Steam Quick Cook Brussels Sprout Halves, or 1 1/2 cups halved Brussels Sprouts
1/2 cup dried cranberries
1 lb fresh, salted mozzarella, thinly sliced

1/2 cup fresh ricotta cheese
handful toasted pine nuts
Parmigiano-Reggiano, grated (or grated cheese of choice)
red pepper flakes, to taste
olive oil, as needed
sea salt, to taste


For the Brussels Sprout Topping:

1 1/2 cups Ocean Mist Farms Season & Steam Supershreds Superfood, or 1 cup Brussels Sprouts, chiffonade

1 tbsp lemon juice

2 tbsp olive oil

1 tsp honey

salt and pepper to taste 



Preheat oven to 425 degrees F.

Place squash and onions on large baking sheet and drizzle with olive oil and sprinkle with salt. Roast until cooked through and edges of onions and squash are slightly caramelized with a nice brown color. Remove from oven and set aside to cool a bit.

Season the Ocean Mist Season & Steam Quick Cook Brussels Sprouts Halves with salt and pepper and cook in the microwave, according to package directions. Save leftover sprouts for another use or a side dish. (If not using the ocean mist variety, on a separate sheet add the Brussels sprouts, drizzle with olive oil and sprinkle with salt. Then roast at 425˚F for 10 minutes. Remove from oven and set aside to cool a bit.)

Increase the oven temperature to 500 degrees F.

When cool enough to handle, scoop squash flesh from skins. Discard skin and place flesh in a food processor or blender with onions, oil, and any liquid that has collected on the baking sheet. Season with salt and red pepper flakes and puree until smooth (add additional oil or a bit of water if needed).

Roll out both pieces of pizza dough to desired thickness on parchment paper sprinkled with flour then transfer to a baking sheet or baking steel. Spread the squash puree over the prepared dough and top with mozzarella slices and dollops of ricotta. Scatter the Brussels sprouts halves and pine nuts on top and bake for 15 minutes or until cooked through. 


For the Brussels Sprout topping; whisk the lemon juice, olive oil and honey in a medium bowl. Season to taste with salt and pepper. Toss in the shredded brussels sprouts until will coated. 

Top the cooked pizzas with the dressed shredded Brussels Sprouts and dried cranberries and enjoy!