Smoked Mozzarella & Brussels Sprouts Sheet Pan Pizza

with Barilla® Savory Herb Sauce, Shallots & Rosemary

Add to favorites Remove from favorites

Ingredients 12 Servings


  • 3/4     cup Barilla® Savory Herb sauce
  • 1        22-ounce ball store-bought pizza dough, room temperature
  • 3        tablespoons olive oil, divided
  • 2        cups smoked mozzarella, shredded
  • 1        cup Brussels sprouts, thinly sliced
  • 1        shallot, thinly sliced
  • 1        teaspoon chopped rosemary
  • 1/4     cup freshly grated Parmesan cheese, plus shaved for garnish
  • 2        tablespoons chopped chives, for garnish

Share ingredients

You copied text to clipboard:


  • Preheat oven to 450° F.
  • Drizzle a rimmed sheet tray with 2 tablespoons olive oil and evenly spread to coat the surface.


  • Add pizza dough to baking pan and turn to coat. Gently pat and stretch dough into the four corners of the pan to make a rectangle-like shape.

  • Spread sauce evenly over the dough leaving a 1/2-inch crust. Sprinkle evenly with the mozzarella.

  • Add Brussels sprouts, shallots and rosemary.

  • Drizzle with remaining 1-tablespoon olive oil and season with salt and pepper. Top with Parmesan cheese.

  • Bake for 20 to 25 minutes.

  • Garnish with chives. Top with shaved Parmesan. Slice into squares for serving.

Show more