People seem to fall into one of two camps on brussels sprouts – you either love them or hate them. Though I was only introduced to them within the past few years, I have firmly asserted myself as being in the love camp. This is in large part due to my favorite salad of all time (thanks, Josie!) but I have branched out from there and am always finding more and more ways to enjoy them. As a bonus, I love that they look like tiny baby cabbages. I’ve been considering some form of brussels sprout pizza for a while and finally decided to take a shot at it. This pizza is simple but so fantastic with thinly sliced brussels sprouts, leeks, gouda, a touch of lemon, and red pepper flakes.
I was texting with some girlfriends while I was making this. We enjoy regular pizza + wine nights at least once a month at our favorite pizza place that always has lots of incredible seasonal combinations with unique names. When I told them what I was making, they 1) agreed it sounded amazing, and 2) proposed we call it “The Annie”. I think that has a pretty nice ring to it, but I might be biased. Either way, this is a great dish to bridge the gap between winter and spring. If you are the sort that thinks a pizza requires meat, bacon would be a nice addition here. However, last time I made this, I used smoked gouda instead of regular and found that it had a bacon-esque flavor without the bacon. Total win! As a bonus, the kids love this as leftovers in their lunchbox so I make an extra pizza for that purpose. Enjoy!