Description
Crispy, earthy brussels sprout mushroom pizza with prosciutto and sage elevates home cooking to gourmet heights. Savory ingredients merge into a delightful culinary experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1/2 lb pizza dough, either homemade or store-bought, rolled out to a 10-12 inch circle
- 1 lb Brussels sprouts, shredded
- 1 lb mixed wild mushrooms or cremini mushrooms, sliced
- 3 oz prosciutto, torn into pieces
- 8 oz fresh burrata cheese
- 1 1/2 cups shredded provolone cheese
Cooking Ingredients:
- 3 tablespoons extra virgin olive oil, for sauteing and greasing the baking sheet
- 2 tablespoons butter, used to cook the mushrooms and garlic
- 1 clove garlic, minced or grated
- 8 fresh sage leaves, fried for crispy garnish
- 1/2 cup fresh herbs (basil & thyme), roughly chopped
Seasoning Ingredients:
- 2 tablespoons apple butter, spread over the dough
- 1 pinch crushed red pepper flakes
- Kosher salt and pepper, to taste
Instructions
- Heat the oven to 450°F and lightly coat a large baking sheet with olive oil for optimal pizza preparation.
- Create crispy sage by heating olive oil in a skillet over high heat, quickly frying sage leaves for 30 seconds until they become fragrant and crisp. Remove and set aside.
- Develop deep flavors by caramelizing mushrooms in the same skillet, cooking undisturbed for 5 minutes, then stirring and continuing for another 3-5 minutes until golden brown. Incorporate butter, minced garlic, and herbs, cooking until garlic releases its aroma.
- Prepare Brussels sprouts by shredding and tossing with olive oil, salt, and pepper to ensure even seasoning.
- Shape the pizza dough on a floured surface, stretching to a 10-12 inch circular form and carefully transferring to the prepared baking sheet.
- Layer the pizza by spreading apple butter as a base, then strategically placing burrata, caramelized mushrooms, and seasoned Brussels sprouts. Distribute provolone and prosciutto evenly across the surface.
- Bake for 10-15 minutes, watching for a golden crust and melted cheese. Garnish with the previously fried sage leaves just before serving for a crisp, aromatic finish.
Notes
- Sage Timing Fry sage leaves quickly to preserve their delicate flavor and prevent burning, creating a crispy garnish that adds aromatic depth.
- Mushroom Caramelization Allow mushrooms to cook undisturbed initially to develop rich, golden-brown edges and intense umami flavor without steaming.
- Brussels Sprout Texture Shred Brussels sprouts thinly to ensure even cooking and a delicate, crispy texture that integrates seamlessly with the pizza.
- Prosciutto Crispiness Add prosciutto during the last few minutes of baking to prevent overcooking, maintaining its delicate, crisp texture and preventing burning.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 447 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 63 mg