Brussels sprouts & prosciutto pizza
Shredding the Brussels sprouts helps them cook quickly on top of the pizza, making them wonderfully charred and crunchy as they cook.
Brussels Sprouts, Raw
80 g, shredded
1 medium, thinly sliced
The Northern Dough Co. Pizza Dough Wholemeal
6 slice(s), torn
- Preheat the oven to 240°C, fan 220°C, gas mark 9 and place a rimless baking tray or pizza stone in the centre of the oven.
- Heat the oil in a medium nonstick pan over a medium-high heat. Add the Brussels sprouts, shallot, salt and pepper and cook for 8-10 minutes, until browned and starting to crisp.
- Place a large piece of parchment paper on a flat surface and roll the dough out to a large oval. Sprinkle the cheese over the dough and top with the brussels sprouts and prosciutto. Carefully slide the pizza on paper onto the preheated baking tray. Bake for 8-10 minutes until the crust is browned and crisp. Transfer to a chopping board, then cut into 4 slices to serve.
Rolling out the pizza on parchment 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.