Brussels sprouts have quite a reputation. Any word used to describe a disliked food has been used for them: they’ve been called odd, smelly, slimy, flavorless, and flavorful in all the wrong ways. These poor, maligned little leafy greens are probably the most misunderstood and therefore the most improperly prepared. 

We think these teeny cabbage-like spheres are best when roasted. Brussels sprouts have slightly tangy, surprisingly sweet flavor that complements both sweeter and more savory roasting companions extremely well.

Our brussels party begins with mozzarella cheese and mildly sweet, creamy white sauce. Then we chop up a bunch of sprouts to maximize their oven-roasting surface area and pile them on. Over that, we sprinkle a layer of savory bacon, caramelized onions, and pockets of melty goat’s cheese. Once that’s all said and done, we finish up with maple sesame dijon sauce. 

For this slice, as with any, the real magic happens inside our stone oven. While the dough is cooking, the sprouts start to sizzle, and the bacon crisps up. The goat’s cheese softens in the valleys around other ingredients. And when that pie is out of the oven and piping hot, the maple sesame dijon sauce brings balance and sweetness to the whole thing. 

These aren’t your childhood brussels sprouts. Taste it to believe it at either of our locations, or make us do the work at dimospizza.com/menu.