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Brussels Sprout and Prosciutto Pizza Recipe
5 from 12 votes

Brussels Sprout and Prosciutto Pizza Recipe

This Brussels Sprout and Prosciutto Pizza combines the crispy, slightly caramelized leaves of brussels sprouts with salty prosciutto over a mozzarella and tomato sauce base. The thin leaves roasted with olive oil deliver a tender, flavorful topping that complements the savory meat. The pizza dough is stretched thin and baked at high heat for a crisp crust. This pizza offers an interesting take on traditional toppings by using vegetable leaves instead of the full sprout, resulting in a unique texture and taste.

Servings: 1 pizza

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).