Meyer Lemon Brussels Sprouts Pizza – my favorite savory way to use meyer lemons! Pizza with mozzarella, romano cheese, shredded brussels sprouts, and sliced meyer lemons.
Wanna do pizza every Sunday this year?
And maybe instead of being super recipe focused, we can talk more about books and TV and life stuff and puppies?
I start every year saying that I’m going to do more personal posts but then I feel lame doing it without a recipe so we’re gonna do pizza and talk about things we’d talk about while we stuffed our faces with pizza. And maybe sometimes I’ll just link to whatever recipe I used because it’s Sunday and typing up a recipe feels like a lot of work.
And also? I’m terrible at making pizza so I’m hoping by the end of the year, I’ll be as good as Rachel. I even bought a pizza stone and if you know me at all, you know that I hate kitchen gadgets so this is a big commitment for me.
(a few snowflakes on the husky earlier this week, pretty latte from my favorite coffee shop)
So. Like we talked about in my New Years post, I want more books in my life.
I read a book this week and listened to a book this week which is kind of huge because I gave up on books when the you-know-what hit the fan last year. I kind of gave up on everything but that’s a story for years from now.
I also got really into Oprah’s podcast and binge listened to, like, 10 of them. Highly recommend the Brene Brown and Shonda Rhimes ones. And I always thought Tony Robbins was kind of a wackadoo but I really enjoyed his, too.
Are you guys still watching The Bachelor? My only opinion so far is that all the blonde girls look the same and it will take me most of the season to remember any of their names. And omg, did you watch Truth and Lies: Waco? I love anything about cults so I have watched it twice already and will probably watch a few more times.
Big news, y’all. For the first time ever in my life, I took nailpolish off and put the exact same color on. It’s Dulce de Leche by OPI and it’s a nude pink color and I don’t even know who I am.
I wish I had fun food stuff to share but it was kind of a boring week. I did have my favorite truffle fries at Hopdoddy while running errands in Austin with the boyfriend. And I had pho at least a couple times because IT SNOWED TWICE LAST WEEK in central Texas and there is nothing better in snowy weather than pho.
Okay, Meyer Lemon Brussels Sprouts Pizza! I love winter citrus season so of course I grabbed meyer lemons and blood oranges as soon as they showed up at HEB even though I had no plans for either one.
I used this Martha Stewart recipe for the pizza except I used meyer lemons instead of regular lemons and used the pizza stone instead of a cast iron pan.
One of the things I wanna figure out with this project is how to use fresh mozzarella on pizza. Because everyone just says slice it and lay it on the crust but doesn’t that make the crust soggy for you guys? Like, I always slice it, roll it up in paper towels and squeeze the heck out of it and my crust still gets a little soggy right undeneath the mozzarella.
What am I doing wrong?!
I mean, this was still a delicious pizza and the lemon and the sprouts and all the cheeeeese went together so well and I’ll 100% make it again but still. Help me with my mozzarella issues! I don’t want soggy crust anymore!
More Homemade Pizza Recipes
- Barbecue Chicken Pizza
- Breakfast Pizza
- BBQ Pulled Pork Pizza
- Chicken Alfredo French Bread Pizza
- Spinach Artichoke Pizza
- Bacon Alfredo Pizza
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- 1 batch pizza dough
- 3 teaspoons olive oil, divided
- 4 ounces fresh mozzarella, thinly sliced
- ⅔ cup pecorino romano cheese, grated
- 3 cups thinly sliced brussels sprouts
- salt and pepper
- ½ meyer lemon, cut into thin slices and then cut into moon shaped slices
- Preheat oven with pizza stone in it to 500F. Allow to preheat for at least 30 minutes, preferably an hour.
- Working on a cornmeal dusted pizza peel or flat baking sheet, shape pizza into desired shape and thickness. Brush 1-inch border around edge with 1 teaspoon olive oil. Lay mozzarella slices on top of dough, followed by ⅓ cup pecorino romano.
- Toss the rest of the pecorino romano with the brussels sprouts, remaining 2 teaspoons oil, and salt and pepper. Scatter over the cheeses and top with lemon slices. Carefully transfer to the preheated pizza stone and bake for about 10 minutes, until bottom is crispy and crust is browned.
(You can totally use a sheet pan to bake your pizza. It may need a few more minutes in the oven though.)
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 230mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 6g