Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage
Ingredients
The toppings
-
1
pound
mixed wild mushrooms or cremini mushrooms, sliced
-
1
pound
brussels sprouts, shredded
-
8
ounces
fresh burrata cheese
-
1 ½
cups
shredded provolone cheese
-
3
ounces
prosciutto, torn
-
8
leaves
fresh sage
The base
-
½
pound
pizza dough, homemade or store-bought
-
2
tablespoons
apple butter
The seasoning
-
3
tablespoons
extra virgin olive oil
-
2
tablespoons
butter
-
1
clove
garlic, minced or grated
-
½
cup
fresh herbs, roughly chopped (basil and thyme recommended)
-
1
pinch
crushed red pepper flakes
-
to taste
kosher salt and pepper
Instructions
- Preheat the oven to 450°F and grease a large baking sheet with olive oil.
- In a skillet, heat 2 tablespoons of olive oil over high heat, add sage leaves and fry for 30 seconds. Remove and set aside.
- Add mushrooms to the skillet, season with salt and pepper, and cook until golden, then add butter, garlic, and herbs, cooking until fragrant.
- In a bowl, mix shredded brussels sprouts with remaining olive oil, salt, and pepper.
- Roll out the pizza dough and spread apple butter over it, then layer with burrata, mushrooms, brussels sprouts, provolone, and prosciutto.
- Bake in the oven for 10-15 minutes until the crust is golden and cheese is melted. Top with fried sage before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
776
Total fat
45g
Total carbohydrates
60g
Total protein
30g
Sodium
800mg
Cholesterol
50mg
You might also like