Brussels Sprout and Crispy Prosciutto Pizza
Pizza night just got better with this Brussels sprout and crispy prosciutto pizza, taking pizza to a whole different wow-level.
Servings: 1 pizza
Calories:
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.
