Brussels Sprout, Shallot, and Chicken Sausage Sheet Pan Pizza

jenneatsgoood.com

Suzanne Clark

subheading: White garlic sauce:

15 oz can cannellini, great northern, or navy beans, drained and rinsed

2 tbsp olive oil

2 tbsp water, plus additional as needed to thin

1 garlic clove, peeled

1 tsp kosher salt, plus additional to taste

½ tsp black pepper

subheading: Pizza dough:

1 ¾ cups gluten-free 1:1 baking flour, plus additional for shaping and rolling

2 tsp baking powder

1 tsp garlic powder

½ tsp kosher salt

1 ¼ cup full-fat plain Greek yogurt

subheading: Toppings:

1 tbsp olive oil

1 shallot, peeled & thinly sliced

2 ½ cups shaved brussels sprouts (about half of a 12oz bag)

3 garlic cloves, peeled & minced

2 tsp dried thyme

1 tsp kosher salt

12 oz chicken sausage, sliced into ¼-inch pieces (I used apple chicken sausage)

½ cup crumbled feta (optional)

honey or hot honey, for topping (optional)

Directions at jenneatsgoood.com

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