Brussels sprouts & prosciutto pizza
Uncooked Brussels sprouts
2 cup(s), shredded
1 medium, thinly sliced
Whole wheat pizza dough
10 oz, at room temperature
Shredded part-skim mozzarella cheese
1½ oz, torn into small pieces
- Place pizza stone, rimless baking sheet, or inverted rimmed baking sheet on center rack of oven and preheat to 500°F. In medium nonstick skillet, heat oil over medium and swirl to coat pan. Add Brussels sprouts, shallot, salt, and black pepper. Cover and cook, stirring occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
- Place large piece of parchment paper on large cutting board, rimless baking sheet, or inverted rimmed baking sheet. Roll out dough to 13- to 14-inch-long oval. Sprinkle cheese over dough, leaving 3⁄4-inch border. Top with Brussels sprouts and prosciutto. Carefully slide pizza on parchment paper onto preheated pizza stone. Bake until crust is browned and crisp, 8 to 10 minutes. Transfer pizza to cutting board. Cut into 6 slices.
- Serving size: 1 slice