Prosciutto Pizza with Brussels Sprouts

Picture this: it’s pizza night, but you’re ready to give frozen pepperoni a break and show off a little (with basically zero effort). This Prosciutto Pizza with Brussels Sprouts is crispy, creamy, and just the right amount of “fancy” without feeling fussy.

You’re basically taking buttery fontina, punchy provolone, and thinly sliced brussels sprouts, letting them get cozy on a golden, crunchy crust—and then scattering salty prosciutto over the top for that chef’s kiss finish. Even your “Brussels sprouts are weird” skeptics will end up fighting for the last slice.

Why You’ll Love Prosciutto Pizza with Brussels Sprouts

Level Up Your Pizza Game—Without Breaking a Sweat

If you’ve only had brussels sprouts steamed and sad, you’re in for a wild ride. Roasted on a pizza, they get caramelized, nutty, and absolutely irresistible—especially with gooey cheese and crispy bits of prosciutto. This pizza is what you make when you want takeout-level flavor, but still want bragging rights for making it yourself.

• Ready in under 30 minutes (no, really!)
• Picky eaters? Let the cheese do the talking.
• Perfect for weeknight dinner, date night, or showing off at your next friend hang.

How to Make Prosciutto Pizza with Brussels Sprouts (Step-by-Step)

Let’s do this, step by step—minimal stress, maximum pizza joy.

1. Prep Your Brussels Sprouts

Preheat your oven to 425°F (220°C).

Grab a skillet, heat up a tablespoon of olive oil over medium. Toss in garlic and shallot, give them a quick sauté, then add your sliced brussels sprouts and a pinch of salt. Cook for 3–5 minutes, stirring, until they soften up and start to look a little golden. If things get dry, add another splash of olive oil. Set aside.

2. Prep Your Crust

Sprinkle corn meal on the bottom of your cast iron pan, pizza stone, or sheet pan. This is your secret to a sturdy, crisp, restaurant-style crust (and bonus points for flavor). Press out your pizza dough to fit the pan.

3. Assemble Your Pizza

• Lay down a layer of provolone slices right on the dough.
• Spoon on the cooked brussels sprouts, garlic, and shallots.
• Sprinkle with freshly grated fontina cheese.
• Drape prosciutto slices over everything (don’t be shy, go for full coverage).
• Finish with a handful of grated parmesan, and sprinkle a little on the crust edges if you’re feeling fancy.

4. Bake

Slide your pizza into the preheated oven and bake at 425°F for 12–15 minutes, or until the cheese is bubbly, the prosciutto is crispy, and the crust is golden brown.

5. Slice and Serve

Let it cool just enough to handle (if you can wait), then slice it up. If you want to really show off, finish with a drizzle of good olive oil or a pinch of red pepper flakes.

Tips, Tricks, and Variations

• The thinner you slice the brussels sprouts, the better they roast. Mandoline, sharp knife, or even a food processor works!
• Want more veggies? Add a handful of arugula or spinach on top after baking.
• No fontina? Use mozzarella for a milder vibe, or even smoked gouda for a twist.
• Crispier crust? Preheat your pizza stone or use a cast iron pan for those golden edges.
• Make it a meal: Serve with a simple green salad and a glass of whatever makes you happy.

The Story: Why Brussels Sprouts Belong on Pizza

Not gonna lie—I used to be on Team “Brussels Sprouts Are Weird.” Then I tried them on pizza, and it was a game changer. Something about roasting them with cheese and salty prosciutto takes them from “meh” to “more, please.” This is now my go-to for pizza nights when I want something a little extra—grown-up flavor, but still super easy and totally fun.

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