I live for a Brussels sprouts and pistachio pizza!
It’s been a long time since I shared a pizza recipe — and I have missed it. Pizza is one of my favorite things to make, and I’m always experimenting with new toppings and combinations. This Brussels sprouts, caramelized onion and pistachio version is extra delicious.
A few years ago I developed a Brussels + pistachio tart that I absolutely loved, so I wanted to recreate those flavors on a true pizza crust instead of on puff pastry. That tart was so flavorful that it felt natural to translate it into a larger, chewier pizza.
I do use puff pastry sometimes as my quick “cheater” crust when I’m short on time — it makes a flaky, almost restaurant-style crust and is a great shortcut — but for this recipe I went with a traditional dough for a more classic pizza bite.
The flavors here are fantastic. The base starts with sweet, slow-cooked caramelized onions, followed by sharp white cheddar and grated parmesan for richness. Thinly sliced Brussels sprouts add a tender chew and bright green flavor, and chopped roasted pistachios sprinkle a nutty crunch over the top. The pistachios bring an unexpected texture and depth that lifts the whole pizza.
It’s all just so good!
P.S. baby bump alert — it’s making some of my photos a little trickier lately!
On pizza nights (we do them a lot in spring, summer and fall when I can use the grill or our outdoor oven), I usually make two pizzas. One is a familiar classic — cheese, pepperoni or roasted red pepper — so everyone gets a taste of something “regular.” The other is a fancier, less traditional pie: buffalo chicken, mushroom and fontina, lemon and hot honey, or a Brussels sprouts variety in winter. Brussels-and-bacon pizzas are popular, but this Brussels, caramelized onion and pistachio pizza might just be my new favorite.
This pizza really has everything: sweet-salty caramelized onions, lots of melty cheese, tender shredded Brussels sprouts and the crunch and nuttiness of pistachios. Every bite offers a balance of texture and flavor — cheesy, nutty, slightly sweet and savory all at once.
It’s a pizza dream.
Brussels Sprouts Pistachio Pizza
Brussels, Caramelized Onion and Pistachio Pizza
4 people
2 hrs
20 mins
2 hrs 20 mins
Pin Recipe
Ingredients
Crust
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- Flour and coarse cornmeal for dusting
Topping
- 3 tablespoons unsalted butter
- 2 large sweet onions, thinly sliced
- Kosher salt and pepper
- 1 pound Brussels sprouts, stems removed and thinly sliced
- 1 tablespoon olive oil
- 1 cup freshly grated sharp white cheddar
- 1/2 cup freshly grated parmesan, plus more for topping
- 1/4 cup chopped roasted pistachios
- Fresh herbs like parsley or basil for topping, if desired
Instructions
- In a large bowl, combine the warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add the flour and salt, stir until the dough starts to come together but remains slightly sticky. Use your hands to form the dough into a ball, then work in up to an additional 1/2 cup flour while kneading on a floured surface for a few minutes.
- Rub the bowl with a little olive oil, place the dough inside turning to coat, cover with a towel and let rise in a warm place for about 1 to 1.5 hours, until doubled.
- While the dough rises, heat 2 tablespoons of butter in a skillet over medium heat. Add the sliced onions with a big pinch of salt and pepper. Cook, stirring often, for about 10 minutes until softened, then reduce heat to low and continue to cook, stirring frequently, until golden and caramelized, about 20–25 more minutes. They don’t need to be fully dark — they’ll finish in the oven.
- Preheat the oven to 450°F (230°C). Lightly dust a 10×15-inch baking sheet with flour or coarse cornmeal.
- Remove the onions from the skillet and set aside. Add the remaining tablespoon of butter to the skillet over medium heat, then add the Brussels sprouts and garlic with another pinch of salt and pepper. Cook, stirring often, until the sprouts are softened and bright green, about 6–8 minutes.
- After the dough has risen, punch it down and place it on a floured surface. Roll or stretch it to fit the 10×15-inch baking sheet.
- Brush the dough all over with a tablespoon of olive oil. Sprinkle with some of the shredded cheddar, then add the caramelized onions and the cooked Brussels sprouts. Top with the remaining cheddar and the parmesan, then scatter the chopped pistachios over everything.
- Bake on the prepared sheet in the preheated oven for 15–20 minutes. Check at 15 minutes — if the crust and cheese aren’t deeply golden and bubbly, give it another 5 minutes. Remove when golden and let cool slightly before slicing.
- Finish with extra grated parmesan and some fresh herbs if you like.
Did you make this recipe?
If you try it, tag your photos and share — it’s so rewarding to see variations and your personal touches.
Obsessed.