Dinner

Brussels & Blue Cheese Pizza Recipe

ByEthan Lark November 23, 2025November 23, 2025

Introduction

This Brussels & blue cheese pizza combines the nutty sweetness of shredded Brussels sprouts with the creamy tang of blue cheese and mascarpone. It’s a flavorful twist on traditional pizza that’s perfect for adventurous home cooks seeking something unique and satisfying.

A sliced pizza arranged on a wooden cutting board with six pieces visible. The pizza has a thin golden-brown crust with a light, creamy white sauce spread on top. It is layered with thin slices of green vegetables like leeks or green onions, and spots of melted white cheese scattered across the surface. The cheese has a soft texture with slightly browned edges in some areas. Small dark green bits, possibly herbs or mushrooms, are evenly spread underneath the cheese. A pizza cutter with a metal round blade and black handle lies next to the pizza on the cutting board. The board itself contrasts with the white marbled textured surface underneath, visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp semolina, or plain or strong flour
300g ‘00’ flour or use strong bread flour, plus extra for kneading
1 tsp fast-action dried yeast
2 tbsp extra virgin olive oil, plus extra for greasing
2 garlic cloves, crushed
140g Brussels sprouts, shredded
3 tbsp mascarpone
75g soft blue cheese, such as Gorgonzola (or vegetarian alternative)

Instructions

Step 1: Mix the flour, yeast, and ½ tsp salt in a large bowl. Pour in 200ml warm water and 2 tbsp olive oil, then stir to form a rough dough. Let it rest for 5 minutes until the dough feels damp but not sticky.
Step 2: Flour your work surface and hands, then knead the dough for 5-10 minutes until smooth. Place the dough in an oiled bowl, cover with oiled cling film, and leave it to rise until doubled, about 1 hour at room temperature or overnight in the fridge.
Step 3: Divide the dough in half and shape into rounds. Allow to rest for 15 minutes (longer if chilled). To freeze, place dough in an oiled bag, remove air, and seal. Defrost in the fridge before use.
Step 4: Preheat the oven to 240°C (220°C fan/gas mark 9) and place a baking sheet on the top shelf. Dust another baking sheet with some semolina or flour.
Step 5: Lightly dust your work surface with semolina, then roll the dough into a rough 30cm oblong. Transfer it to the prepared baking sheet and reshape if needed.
Step 6: Combine the crushed garlic with a little olive oil and seasoning, then toss with the shredded Brussels sprouts. Spread 2 tablespoons of mascarpone evenly over the dough, leaving a border around the edges.
Step 7: Scatter the Brussels sprouts over the mascarpone, then dot with the blue cheese and remaining mascarpone. Grind some black pepper over the top and let the pizza rise for 10 minutes at room temperature.
Step 8: Slide the pizza, on its baking sheet, onto the hot baking sheet in the oven. Bake for 10-12 minutes until the crust is golden and the cheese is bubbling.

Tips & Variations

For deeper flavor, let the dough rise overnight in the fridge before using. This also makes for quicker prep the next day.
Try swapping blue cheese for goat cheese or feta if you prefer a milder taste.
Add a sprinkle of chili flakes with the sprouts for a spicy kick.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to keep the crust crisp. The dough can be frozen for up to 1 month before baking; thaw it in the fridge overnight before shaping.

How to Serve

The image shows a pizza cut into six large slices on a wooden board, with a pizza cutter placed on the right side. The pizza has a thin, golden-brown crust with a slightly crispy edge. The top layer is covered with melted white cheese, with visible patches of creamy white sauce underneath. Thinly sliced green vegetables, likely leeks or scallions, are evenly spread across the pizza, adding a fresh green color and delicate texture. Small bits of black or dark green herbs or seasoning are scattered on top, adding contrast to the light toppings. The wooden board rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of ‘00’ flour?

Yes, strong bread flour works well as a substitute and will give a good crust texture. Plain flour can be used but may produce a softer base.

How do I know when the pizza dough has risen enough?

The dough should roughly double in size and feel light and airy when you press it gently with a finger. If it springs back slowly, it’s ready to shape.