Pizza night is here! Brussels sprout and crispy prosciutto pizza is the ultimate fancy-vegetable-pizza. They are my favorite pizza vegetable, and pair so well with creamy fontina cheese taking pizza to a whole different wow-level.
Brussels Sprouts
If you have never had Brussels sprouts on your pizza, you are truly missing out. I know it’s a cliché to say that you do not like them, but if you cook them correctly, they are so delicious. A favorite vegetable in our house.
It may seem odd to put them on pizza but it works! I can’t explain why but it just does, you will have to trust me on this one!
The Pizza Crust is Important
Homemade pizza crust or store bought pizza crust, the choice is yours. My homemade pizza crust is so easy to make, it rises in an hour or you can make it a couple days ahead of time and it’s simply delicious and holds the toppings without drooping.
Store bought pizza crust is just as good. I love picking up grocery-store brand. If you are buying from the store, make sure to buy the dough-ball in a bag. It can usually be found near the deli area. Skip the frozen, can or tube doughs.
My Favorite “Fancy” Pizza Cheese
Fontina cheese is my favorite secret weapon for homemade fancy pizza. It is a mild, savory nutty white cheese that goes so well with so many toppings including unique vegetables, like Brussels sprouts and crispy cured meats like bacon or prosciutto. Shred it off the block for the most epic melty creamy cheese on your pizza.
Provolone is another favorite cheese I like to use on pizzas that have soft flavors and it provides balance with Fontina cheese. It’s sharper with a more unique punchy flavor. I love these two cheese together on my pizzas.
Cast-Iron Brussels Sprout and Crispy Prosciutto Pizza
It’s just a fun idea. I like to use a cast iron pizza on occasion for a thicker pan-pizza-like crust. It is not necessary for this pizza. You can also make it using a pizza stone or a sheet pan. If you have an outdoor pizza oven, this would be a great recipe for that too!
Pizza is usually baked a high temperature for a quick amount of time. Bake at 425F for 10-12 minutes.
Pizza Stone: A pizza stone bakes the pizza the best It is usually made out of clay and distributes heat evenly. It’s a great investment if you have pizza nights. The key to a pizza stone is that you will need to preheat the stone in the oven. When you preheat the oven, place the cold stone on a rack and let it come up to temperature with the oven. Have the pizza rolled out and ready. Once the stone is pre-heated, sprinkle with corn meal, carefully transfer the dough to the hot stone and then add your toppings and bake.
Sheet Pan: Sheet pans are an easy way to make pizza. They are not required to be pre-heated. Sprinkle down corn meal to help prevent sticking. Add your rolled out pizza dough, add your toppings and bake.
To Get the Ultimate Crust That Holds Up
We’ve all been there, we make pizza and the bottom falls out once the topping are added and we have to eat with a fork and knife. The secret ingredient is corn meal. Using corn meal in place of flour when you roll the dough out makes all of the difference. It also adds that irresistible restaurant pizza-like texture to the bottom of the crust.
Brussels Sprout and Crispy Prosciutto Pizza
Ingredients
- 1-2 TBSPS Olive Oil
- 3 cloves Garlic - minced
- 1 Shallot - thinly sliced
- 16 oz Brussels Sprouts - thinly sliced
- 1 pinch Salt
- Corn Meal
- 1 Pizza Dough at room temperature
- 6-8 Provolone Slices
- 0.5 oz Fontina Cheese - freshly grated off the block
- 4 oz Prosciutto Slices
- ¼ cup Parmesan Cheese - freshly grated off the block
Instructions
- Preheat the oven to 425F
- In a pan over medium heat, add in 1 TBSP of olive oil, the garlic and shallot. Cook until the Brussels sprouts until soft, about 3-5 minutes. Sprinkle a pinch of salt. Add another TBSP of olive oil if needed. Once the Brussels Sprouts are soft, remove from the heat and set aside.1-2 TBSPS Olive Oil, 3 cloves Garlic - minced, 1 Shallot - thinly sliced, 16 oz Brussels Sprouts - thinly sliced, 1 pinch Salt
- In the cast iron pan, sprinkle the bottom with the corn meal and press out the pizza dough.Corn Meal, 1 Pizza Dough at room temperature
- Add a layer of provolone slices.6-8 Provolone Slices
- Add the cooked Brussels Sprouts, garlic and shallots.
- Add on the shredded Fontina Cheese.0.5 oz Fontina Cheese - freshly grated off the block
- Add on the prosciutto slices and grated Parmesan cheese. Sprinkle a little cheese on the crust too!4 oz Prosciutto Slices, ¼ cup Parmesan Cheese - freshly grated off the block
- Bake at 425F for 12-15 minutes.
