Description
This Prosciutto Pizza with Brussels Sprouts is a crispy, cheesy, veggie-packed twist on pizza night—featuring buttery fontina, provolone, caramelized brussels sprouts, and salty prosciutto on a golden crust. Fancy flavor, zero fuss.
Ingredients
Scale
- 1–2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 16 oz brussels sprouts, thinly sliced
- 1 pinch salt
- Corn meal (for dusting)
- 1 pizza dough (room temperature)
- 6–8 slices provolone cheese
- 0.5 oz fontina cheese, freshly grated
- 4 oz prosciutto slices
- ¼ cup parmesan cheese, freshly grated
Instructions
- Preheat oven to 425°F (220°C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and shallot, sauté until fragrant (about 1 minute). Add brussels sprouts and a pinch of salt. Cook, stirring, until just softened (3–5 minutes). Add more olive oil if needed.
- Sprinkle corn meal over your baking pan, pizza stone, or cast iron pan. Press out pizza dough to fit.
- Lay provolone slices over dough. Top with brussels sprouts mixture. Sprinkle with grated fontina. Add prosciutto slices, then sprinkle with parmesan (don’t forget the edges).
- Bake for 12–15 minutes, or until cheese is bubbly and crust is golden.
- Cool slightly, slice, and dig in!
Notes
Use deli-style dough or let homemade dough rise for at least 1 hour. Preheat your pan for a crispier crust. Leftovers reheat best in a toaster oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 slices
- Calories: 520
- Sugar: 3g
- Sodium: 760mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg