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  • Prep
    15 min
  • Total
    25 min
  • Servings

Leek and Brussels Sprout Naan Pizza


  • 30 mL (2 tbsp) extra virgin olive oil
  • 1 clove of garlic, minced
  • 1 shallot, thinly sliced
  • 6-8 Brussels sprouts, trimmed & thinly sliced
  • 1 large leek, ends removed & thinly sliced
  • Salt & pepper, to taste
  • 5 mL (1 tsp) balsamic reduction
  • 4 plain naan breads
  • 480 mL (2 cups) shredded Saputo Mozzarellissima cheese
  • 240 mL (1 cup) cooked bacon, roughly chopped
  • 60 mL (1/4 cup) Saputo Parmesan cheese Petals


  1. In a skillet over medium heat add the olive oil, garlic & shallot. Cook until the shallot begins to turn translucent, about 2 minutes.
  2. Add the Brussels sprouts, leek, salt & pepper. Cook until vegetables soften, about 5 minutes. 
  3. Stir in the balsamic reduction, remove from heat & set aside until ready to use
  4. Brush each naan bread with olive oil. Scatter Mozzarellissima cheese generously over naan bread.
  5. Top with vegetable mixture, bacon & a pinch of chili flakes.
  6. Bake at 375 degrees for 10 to 15 minutes, until the edges begin to brown.
  7. Garnish with Parmesan cheese Petals & a drizzle of balsamic reduction. 

A recipe created by our foodie influencer @modestmarce