Brussels sprouts and prosciutto pizza
Shredding the Brussels sprouts helps them cook quickly on top of the pizza, and helps to make some of their edges wonderfully charred and crunchy as they cook. Rolling out the pizza on baking paper makes it easy to slide it from the work surface to the oven - and back again when it's done. Just hold onto the paper to move it back and forth with ease.
Fresh pizza dough
250 g, (1 x 250g dough ball)
2 cup(s), (185g)
1 individual, thinly sliced
Light mozzarella cheese
¾ cup(s), grated, (90g)
Prosciutto fat trimmed
40 g, cut into small pieces
1 tbs, for dusting
- Preheat oven to 220°C. Line a baking tray with baking paper. Prepare dough following packet instructions. Roll out dough to a 35cm-long oval on a lightly floured surface. Transfer to prepared tray.
- Heat oil in a medium non-stick frying pan over medium heat. Cook Brussels sprouts and shallot, covered, stirring occasionally, for 8-10 minutes, until tender. Season with salt and pepper.
- Sprinkle cheese over dough, leaving a 2cm border. Top with Brussels sprouts and prosciutto. Bake for 10-15 minutes, until crust is crisp. Transfer pizza to cutting board. Cut into slices.