BRUSSELS SPROUTS AND FENNEL SAUSAGE PIZZA

prep 35 minutes bake 25 minutes at 425°F stand 15 minutes

These are not conventional pizza toppings, but they work together deliciously. The DIY Italian sausage is layered with nutty Gruyère cheese and healthful Brussels sprouts.

•   1 lb. purchased pizza dough
•   3 Tbsp. olive oil
•   2 Tbsp. cornmeal
•  12 oz. uncooked ground pork
•   1 tsp. fennel seeds
•  ½ to 1 tsp. crushed red pepper
•  ½ tsp. salt
•   8 oz. Gruyère cheese, shredded (2 cups)
•   8 oz. Brussels sprouts, trimmed and sliced
•   1 small red onion, thinly sliced and separated into rings
•   4 cloves garlic, minced

1. Preheat oven to 425°F. On a lightly floured surface roll dough to a 14×10-inch rectangle. Brush the bottom and sides of a 13×9-inch baking pan with 2 Tbsp of the olive oil. Sprinkle bottom of pan with cornmeal. Place dough in pan, pressing dough ½ inch up sides of pan. Cover and let rest 10 minutes.

2. Meanwhile, in a bowl combine pork, fennel seeds, crushed red pepper, and salt. In a large skillet cook pork mixture over medium-high heat until no longer pink. Drain off fat.

3. Press crust up sides of pan if it has fallen. Top with cheese, cooked pork, Brussels sprouts, onion, and garlic. Drizzle with the remaining 1 Tbsp. oil. Bake 25 to 30 minutes or until crust and filling have browned. Let stand 15 minutes. Loosen crust and slide pizza out of pan. Cut into eight squares.

number of servings 8

per square 439 cal., 24 g fat (9 g sat. fat), 65 mg chol., 647 mg sodium, 32 g carb., 2 g fiber, 3 g sugars, 24 g pro.