Fresh Tomato & Brussels Sprout Thin Crust Pizza

The following is a guest post by fellow foodie and creator of the Baking Steel, Andris Lagsdin. Read about what inspired him and his creation, here. This is an original recipe, just for you TBB readers!

Pizza can be healthy. I just know it! You’ve got four basic ingredients in the dough-flour, salt, water and yeast. Pair this with farm fresh vegetables and organic cheeses…what better way to throw a meal together? It’s fast, easy to share and most importantly, delicious!

Tomato and Brussels Sprouts Pizza

I personally, prefer my ingredients to go on raw. Since they are going into a very hot oven, a quick flash of heat brings out the most intense flavors of the raw ingredients. I also like to reduce the size of my dough to 150 grams. I grab my rolling pin and roll the living shit out of the air bubbles. This is going to form a very flat or thin-crust pizza.

Tomato and Brussels Sprout Pizza

Of course the secret weapon in all of this pizza-making is the Baking Steel. With this tool, you will see results in 3 or 4 minutes-especially with the broiler going on all cylinders. A pizza stone will suffice but for that wood-fired, pizzeria style, to-die-for pie, you definitely need a Baking Steel! Apologies in advance for the sales pitch, but go get one here: It will change your life.
Tomato and Brussels Sprout Pizza

Typically, when I’m using tomatoes, I like to pair with fresh mozzarella and basil. But everyone uses basil. So, today I’m grabbing some fresh brussels sprouts, shaving them and tossing with a bit of olive oil and sea salt. When that pizza comes out of the oven, we’ll toss on the shaved brussels sprouts to give it a bit of color, texture and surprising deliciousness! You will be blown away!

Tomato and Brussels Sprout Pizza

So grab your ingredients and give this pizza a try! Remember to snap a photo, because that will likely be your only
evidence this pizza was ever made. It’s that good! Enjoy!

Tomato & Brussels Sprout Pizza by Andris Lagsdin


    For the pizza
  • No knead dough or pizza dough (dough recipe below)
  • 3 oz. fresh tomatoes sliced in half
  • 2 oz. fresh mozzarella
  • 1 oz. shredded fontina cheese
  • 4 or 5 brussels sprouts, shaved
  • For the dough (recipe by Jim Lahey):
  • 500 grams (3.75 cups) bread flour
  • 16 grams (2 tsp) fine sea salt
  • 1 gram (1/4 tsp) active dry yeast
  • 350 grams (1.5 cups) water


  1. Using your scale, pour 500 grams (3 3/4 cups) of flour into your mixing bowl.
  2. Next, add 1 gram (1/4 teaspoon) of active dry yeast
  3. Pour in 16 grams (2 teaspoons) of fine sea salt.
  4. Whisk all of the dry ingredients together in your mixing bowl.
  5. Pour in 350 grams (1 1/2 cups) of water.
  6. With either a wooden spoon or your hands, blend all of the ingredients together. Once the ingredients have bonded and your dough looks similar to the pictures above, cover the bowl with a kitchen towel. Wet your towel beforehand and ring out all of the water so that it is slightly damp. This will help prevent the top of your dough from drying out.
  7. Let the dough sit at room temperature for 18 hours, it will have at least doubled in volume. Tiny little air bubbles should be evident.
  8. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 5 160 Gram portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds.
  9. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
  10. *If I am not ready to use my dough, I separate it into equal parts and store them in my fridge in these round cylinders (pro-tip: round pizza starts with round dough). When I am finally ready to
  11. make my pizzas, I pull the dough out of the fridge about an hour before hand and let it sit at room temperature.
  12. Pizza time:
  13. Preheat your oven to 500 F with your Baking Steel on the top rack. If you don’t have one, a pizza stone will somewhat work!
  14. Roll out your pizza dough using a rolling pin, until the dough is 1/8 of an inch thick
  15. Place your dough onto a lightly floured pizza peel. Switch your oven to the broiler setting.
  16. Distribute both cheese on top, the place halved tomatoes on top
  17. Launch onto your hot Baking Steel and bake for 2 minutes, open oven and spin pizza carefully about 180 degrees.
  18. Continue to bake for 2 more minutes until desired doneness.
  19. Remove pizza from oven, distribute shaved Brussels sprouts on top.
  20. Slice and serve

Tomato and Brussels Sprout Pizza

Pin it for later!

Fresh Tomatoes + Brussels Sprout Thin Crust Pizza

Follow Andris on Instagram at @andrislagsdin for the most epic of pizza photography!

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