Mushroom, Leek and Brussels Sprouts Pizza (Plant Paradox friendly)

Ingredients

• 1 Cappello’s Naked Crust
• 1 tablespoon butter
• 1 clove garlic, minced
• 1/2 cup sliced mushrooms (we used cremini and shitake)
• ¼ cup sliced leeks
• ¼ teaspoon sea salt
• Pinch of freshly ground black pepper
• 2 tablespoons fresh basil, chopped
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 cup shredded Brussels sprouts
• 2 tablespoons fig jam
• 1/2 cup shredded gruyere cheese
• 5 fresh sage leaves
• 1/8 teaspoon red pepper flakes
• 1 tablespoon chopped walnuts

Instructions

• Preheat oven to 425ºF.
• In a large skillet, melt butter over medium heat. Add garlic, mushrooms, and leeks. Sprinkle with salt and pepper and sauté 5-7 minutes. Stir in basil.
• Toss together 1 tablespoon of olive and Brussels sprouts in a large bowl.
• Spread fig jam evenly over the pizza crust, and sprinkle with half of the gruyere.
• Top with the mushroom mixture and Brussels sprouts. Sprinkle on remaining cheese.
• Bake 14-16 minutes, or until crust is crispy and golden brown.
• Meanwhile, heat 2 tablespoons of olive oil over medium-high heat in the same skillet used for the mushrooms. Fry sage leaves about 2 minutes per side, or until crispy. Remove and drain on a paper towel.
• Once pizza is cooked, remove from oven and top with red pepper flakes, walnuts, and crispy sage leaves.

Additional Info

• Prep time: 10 minutes
• Total time: 40 minutes