This holiday pizza is the perfect crowd pleaser. I love that it uses leftover scraps of holiday ingredients like hazelnuts, brussels sprouts, and cranberry sauce. The best part is the recipe starts with a delicious Amy’s frozen pizza as the base, which makes it super fast and super easy. (I always have 1 or 2 as a backup in the freezer!) It’s the perfect solution for serving to family or guests when people are hungry and you need something quick. Feel me? The brussels sprouts are tenderized and infused with flavor before placing on top of the pizza from a splash of vinegar, sprinkling of nutritional yeast, orange zest and orange juice. This really elevates their flavor which pairs beautifully with toasted hazelnuts and cranberry sauce. I like to add dollops of any store-bought vegan nut cheese, but you could totally skip that. This recipe is all about using what you have and being super easy. After the pizza is baked in the oven, I love adding fresh oregano for a pop of color and fresh flavor. Do note that I’ve made this pizza multiple times now and I can honestly say that I love it and I think you will to.
Serves 4 to 6
¼ cup hazelnuts, peeled
1 ½ cups quartered brussels sprouts (white bottoms removed)
½ cup filtered water
1 teaspoon vinegar (plain, rice, or cider)
2 teaspoons nutritional yeast
½ teaspoon orange zest
2 tablespoons orange juice
2 teaspoons olive oil
Salt and pepper, to taste
Amy’s Roasted Vegetable Pizza
2 to 3 tablespoons desired vegan nut cheese (optional)
2 to 3 tablespoons cranberry sauce
Fresh oregano, to garnish
1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Spread the hazelnuts on the baking sheet and bake them for 10 minutes, until fragrant and lightly toasted. Remove them from the oven and set aside to cool.* Once cooled, using the side of your knife, gently press down on them until they break in half or into smaller pieces. Set aside.
3. Add the brussels sprouts to a skillet, along with the water, vinegar, nutritional yeast, orange zest, orange juice, olive oil, salt, and pepper. Bring to medium heat, stirring every so often. Cook until liquid has evaporated and the brussels sprouts are tender to fork. Remove from heat and let cool.
4. Using the same parchment-lined baking sheet as the hazelnuts, remove the Amy’s frozen from the box and place in the middle of the pan. Artfully add the brussels sprouts. Then add ½ teaspoon dollops of the cranberry sauce scattered across the top (to make sure each slice gets some). If using cheese, repeat this step, scattering small dollops across the top. Bake in the oven for 14 minutes.
5. Once baked, remove from oven and sprinkle on the hazelnuts. Garnish with fresh oregano leaves, slice, and serve.
If you cannot find hazelnuts already peeled, you can do so at home. After they are roasted carefully transfer them to a paper towel and wrap up the edges. Rub them around until the peels flake off. It’s ok if they are not completely peeled. Don’t beat yourself up about it.
You can use whatever store-bought vegan nut cheese you desire: almond ricotta, cashew herb, etc.
This pizza is delicious cold! I tried some the next day and I was surprised at how much I enjoyed it.
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