Brussels Sprout and Prosciutto Pizza Recipe
User Reviews
5
-
Servings
1 pizza
Brussels Sprout and Prosciutto Pizza Recipe
Description
The Brussels Sprout and Prosciutto Pizza Recipe features thinly peeled brussels sprout leaves, lightly tossed in olive oil and salt, layered atop a mozzarella-tomato sauce base along with slices of prosciutto. The dough is stretched to fit a pizza pan, drizzled lightly with olive oil and sprinkled with salt before being topped. Baking at a high temperature creates a golden crust and melts the cheese while the brussels sprout leaves develop crisp, tender edges. The prosciutto adds a salty richness to balance the slight bitterness and earthiness of the sprouts.
The combination of fresh mozzarella, tangy tomato sauce, delicate brussels leaves, and savory prosciutto results in a balanced pizza that offers different textures: a crisp thin crust, melted cheese, and flavorful, softened greens. The process of peeling only the outer leaves of the sprouts provides a new way to enjoy this vegetable on pizza without overwhelming it.
While the recipe doesn't specify serving suggestions, this pizza goes well as a main course for lunch or dinner alongside a simple salad or light side. It can be shared at small gatherings or served as a seasonal vegetable-focused dish.
Ingredients
- 6 Brussels sprouts large or 8 - 10 smaller ones
- olive oil
- kosher salt
- 1 pizza dough ball
- 10 ounces mozzarella cheese part-skim, grated
- 3/4 cup tomato sauce canned
- 2.5 - 3 ounces prosciutto 5 slices
- black pepper freshly ground
- Parmesan Cheese freshly grated
Instructions
- Trim the stem end of the brussels sprouts and peel off the outer leaves (go about halfway down). Place leaves in a medium bowl and drizzle with olive oil (about 1 teaspoon). Using your hands, toss the leaves in the oil so they are evenly glistening. Season with a sprinkling of kosher salt. Set aside. Save the remaining sprouts for another use.
- Preheat an oven to 500°F, and set an oven rack in the lowest possible position. Lightly coat a pizza pan with nonstick cooking spray.
- Stretch pizza dough into a round large enough to fit the pizza pan. Very lightly drizzle the dough with olive oil, using your hands to evenly spread the oil around. Sprinkle dough with a small pinch of kosher salt. Top pizza evenly with grated mozzarella cheese, then spread the sauce evenly over the cheese. It may seem like it's not enough sauce, but trust me, it is. Season with a sprinkling of kosher salt. Drape prosciutto slices around the surface of the pizza, then scatter brussels sprout leaves over top. Finish with several grinds of black pepper and an even dusting of Parmesan cheese.
- Transfer pizza to the oven on the lowest rack and cook until the crust is golden brown (bottom and crust) and the cheese is nice and bubbly (9 - 11 minutes).
User Reviews
Overall Rating
5
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