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+ servings
French Bread Pizza with Brussels Sprouts, Leeks and Mushrooms
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Homemade French bread pizza topped with savory fall vegetables.
Recipe Type: Dinner
Makes: 2 - 4 servings
Author: Brooklyn Supper
For the Sauce
  • 2 tablespoons olive oil
  • 1/2 cup diced red onion (half a medium onion)
  • sea salt
  • 2 cloves garlic, smashed, peeled, and minced
  • 1 (14.5-ounce) can Muir Glen Organic Fire Roasted Crushed Tomatoes
For the Pizzas
  • 1 loaf French or Italian bread (about 14-inches), look for a soft bread – not a baguette, sliced in half lengthwise
  • 4 tablespoons extra virgin olive oil, divided
  • 2 leeks, white and pale green sections only, well rinsed and sliced into thin 4-inch long strips
  • sea salt
  • 1 cup sliced crimini mushrooms, 1/4-inch thick
  • 1 cup thinly sliced Brussels sprouts
  • 8 ounces fresh mozzarella, thinly sliced
  • 1/2 cup shredded Asiago
  • 2 scallions, thinly sliced
  • freshly ground black pepper
  1. Preheat oven to 450 degrees F.
  2. To make sauce, set a large saucepan over medium heat. Add oil and then red onion. Sprinkle with sea salt. Stirring often, cook about 7 minutes or until onions are tender and translucent. Add garlic and cook one minute more. Stir in crushed tomatoes and another pinch sea salt. Turn heat up so mixture begins to bubble gently, stir, and then turn heat to medium-low. Simmer, stirring often, 15 - 20 minutes or until mixture thickens. Add sea salt and pepper to taste.
  3. Meanwhile, prep toppings. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add leeks and a pinch sea salt. Cook over medium heat just until leeks begin to edge golden, turn heat to low and, stirring occasionally, cook until leeks are translucent and sweet, about 20 minutes.
  4. Heat 1 tablespoon olive oil in another medium skillet. Add mushroom slices, sprinkle with sea salt, cook 2 minutes, flip, and then cook 2 minutes more. Remove to a plate. Add another tablespoon oil to the same skillet (still over medium heat) and toss in Brussels sprouts along with a pinch sea salt. Cook until Brussels wilt and brown along edges. Remove to another plate.
  5. Set French bread slices on a rimmed baking sheet. Toast in hot oven 5 minutes, or until edges are golden.
  6. To assemble pizzas, spread several tablespoons sauce on both slices of bread. Top one slice with mushrooms and caramelized leeks, and the other with Brussels sprouts and scallions. Divide mozzarella and Asiago between the two pizzas. Add black pepper to taste. Slide into oven and bake 7 - 10 minutes, or until cheese is melted and just beginning to brown.
  7. Slice and serve immediately.