Sprouts and Sausage Pizza
Let 1 pound refrigerated pizza dough stand at room temperature while oven preheats to 425°. In a skillet, cook 8 ounces bulk Italian sausage until no pink remains; drain and set aside. Trim 2 cups Brussels sprouts; slice crosswise ¼-inch thick, reserving any leaves that fall off. Roll out dough on a floured surface to a 12-inch circle. Transfer to a lightly oiled pizza pan. Spread 3 tablespoons
tomato paste over dough to within ½ inch of edge. Sprinkle with ½ teaspoon each kosher salt and crushed dried rosemary. Top with ½ cup grated
mozzarella cheese, the cooked sausage, sliced Brussels sprouts and leaves, 1⁄2 cup coarsely chopped red onion, and another ½ cup mozzarella. Bake until crust is golden, about 15 minutes.