BRUSSELS SPROUT, SHALLOT, AND CHICKEN SAUSAGE SHEET PAN PIZZA

Step 1

Preheat the oven to 425F and line a 15”x10” sheet pan with parchment paper.

Step 2

Add all of the garlic sauce ingredients to a blender or food processor and blend on high speed until smooth. If needed to thin, add additional water 1 tbsp at a time and continue blending until smooth but thick. Set aside.

Step 3

In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Add the Greek yogurt and use a rubber spatula to mix it into the dry ingredients. Once you’ve mixed as much as you can with the spatula, use clean hands with a dusting of flour to gently knead the dough. Continue kneading until the yogurt is fully incorporated into the flour and you’re left with a soft, but not sticky, dough. If needed, add additional flour one tablespoon at a time to remove any stickiness.

Step 4

Transfer the ball of dough to the sheet pan and sprinkle lightly with flour. Use clean hands to press the dough into a thin rectangle, about 13 inches by 10 inches, and about 1/4-inch or less in thickness. If desired, you can also use a circle pizza stone and roll into a thin circle using a rolling pin. Place the sheet pan on the bottom rack of the oven and bake until slightly browned on top, 15 to 17 minutes.

Step 5

While the pizza dough bakes, heat the olive oil in a large skillet over medium heat. Add the shallot and brussels and cook until the shallot is translucent and beginning to caramelize, 4 to 5 minutes. Stir in the garlic, thyme, and salt, and continue cooking until fragrant, 1 to 2 minutes.

Step 6

Top the baked pizza crust with the garlic sauce in one even layer. Evenly distribute the vegetable mix and the sliced chicken sausage over the crust, then sprinkle the feta on top. Bake on the bottom rack of the oven until the cheese has melted and the sausage has browned, 10 to 12 minutes.

Step 7

Cool the pizza completely before cutting into 4 even rectangles. Enjoy immediately for best results with honey drizzled on top.