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Sausage, Brussel Sprout and Truffle Pizza

Prep Time
20 min

Cook Time
30 min



Cuisine Type

Cheese Types

Sausage, Brussel Sprout and Truffle Pizza

Recipe Description

Light, fresh and inspiring! Our Wood River Creamery Black Truffle Cheese compliments the flavor in this artisan pizza with a sizzle of Italian sausage and fresh rosemary.



  • 1 3/4 cups all-purpose flour (approx.) 
  • 3/4 cup warm water (approx. 105°F to 115°F)  
  • 1 1/4 tsp instant active dry yeast  
  • 1 tsp granulated sugar  
  • 1 tbsp olive oil (approx.)
  • 1 tsp salt  


  • 1/4 cup olive oil, divided
  • 4 tsp finely chopped fresh rosemary
  • 2 cloves garlic, minced
  • 2 Italian sausages, removed from casing
  • 8 oz shredded Brussels sprouts
  • 3 shallots, thinly sliced
  • 1/4 tsp each salt and pepper
  • 1 1/4 cups (5 oz) Wood River Creamery Black Truffle Cheddar Gruyere, shredded
  • 1 tbsp truffle oil



In a bowl, stir together 1/4 cup flour, warm water, yeast, and sugar; let stand for 5 to 10 minutes or until mixture starts to look bubbly and frothy. Using a wooden spoon, stir in olive oil, remaining flour, and salt to make a loose dough. Transfer to lightly floured surface; knead for 10 to 15 minutes, adding flour as needed, to make a soft, elastic, and slightly sticky dough. 

Form dough into ball; transfer to a lightly greased bowl. Brush the top of the dough lightly with oil; cover with a wet kitchen towel. Let stand in a warm spot for about 2 hours or until doubled in size. Punch down dough; transfer to an airtight container or resealable plastic bag. Refrigerate overnight; let stand at room temperature for 2 hours.  


Preheat oven to 500˚F. Stir together 2 tbsp of the oil, rosemary, and garlic; set aside.

Heat 1 tbsp of the olive oil in a large skillet set over medium heat; cook sausage for 8 to 10 minutes or until lightly browned and cooked through. Transfer to plate and let cool completely.

Add remaining oil to skillet; cook Brussels sprouts, shallots, salt, and pepper. Cook for 5 to 8 minutes or until golden and tender; let cool completely.

On a lightly floured surface, roll out pizza dough into an 8-inch round. Using hands, stretch the dough into a 12-inch round, about 1/4-inch thick. Transfer to lightly greased 12-inch pizza pan.  

Brush pizza dough with rosemary mixture. Scatter Brussels sprouts mixture and cooked sausage over top; sprinkle with cheese.

Bake until crust is golden brown and cheese is bubbling,15 to 20 minutes; drizzle with truffle oil.


• Substitute 1 lb store-bought pizza dough for homemade dough. 

• Substitute thyme for rosemary, if desired.

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