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Brain Food: Brussels and Burrata Pizza

Many moms try to load up on folic acid before getting pregnant because of the many benefits it brings to baby. But a recent study found that dads-to-be should be loading up on folic acid, too. And here’s a tasty way to do it. Make Brussels and Burrata Pizza.

Brussels and Burrata Pizza

Brussels and Burrata Pizza

Photo and Recipe courtesy of The Jungalow


1 batch of your favorite pizza dough
20 Brussels sprouts, leaves separated
Juice of half a lemon
Extra virgin olive oil
1-2 Tbsp minced garlic
Burrata cheese
Grated parmesan
Truffle oil (optional)


Preheat oven according to pizza dough recipe/instructions.

To prepare Brussels sprouts, slice in half lengthwise, then the ends off. Peel the leaves away, slicing more off the end as needed to loosen the leaves. Toss leaves with lemon juice until coated. Set aside in a small bowl. You’ll have the denser centers of the sprouts left over (they’re trickier to get off than the outer leaves), just set them aside and use them in another Brussels sprout recipe.

Roll out your pizza crust. To keep things easy and quick, we love using the pre-made pizza dough. Once dough is rolled into a crust, place it on a pizza screen, pre-heated pizza stone, or an upside down baking sheet.

Brush the crust with olive oil and evenly distribute minced garlic (1 Tbsp will give a mild garlic flavor, use more depending on your preference). Slice burrata into 1/2 inch slices and add to pizza, leaving space between slices and making sure not to place any slice too close to the edge (to avoid cheese melting off the side during baking). Top with Brussels sprout leaves.

Bake according to pizza dough instructions, until cheese is bubbly and Brussels sprouts have started to blacken on the edges.

Sprinkle with shredded parmesan and drizzle with truffle oil (optional) to taste. Enjoy!