Ingredients
Directions
Preheat the oven to 425ºF.
In a large mixing bowl combine the Brussels sprouts, 2 tablespoons of extra virgin olive oil, garlic, and half the lemon zest.
Roast the Brussels sprouts for about 15 minutes or until just tender and beginning to brown. Remove from the oven, allow to cool and reserve.
Stretch each dough ball over a lightly greased 14-inch pizza pan.
Drizzle half of the remaining extra virgin olive oil on top of each pizza crust, then top with half of the mascarpone, half of the parmesan cheese, half of the fontina, half of the roasted Brussels sprouts, half of the salame, and half the crushed red pepper.
Bake the pizzas for about 15 minutes, or until the cheese is bubbly and the crust is golden brown
Remove the pizzas from the oven, garnish each with half of the chopped mint and the remaining lemon zest. Serve hot.
