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

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


  • 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


  • 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