Brussels sprouts & prosciutto pizza

Brussels Sprouts & Prosciutto Pizza

Total Time
30 min
10 min
20 min
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. Since you’ll be crisping the prosciutto on top of the pizza, there’s no need to seek out the highest-quality, most-expensive imported kind; domestic prosciutto will work just fine. 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.


Olive oil

1 tsp

Brussels sprouts

2 cup(s), shredded


1 medium, thinly sliced

Kosher salt

¼ tsp

Black pepper

¼ tsp

Whole wheat pizza dough

10 oz, at room temperature

Shredded part skim mozzarella cheese

¾ cup(s)


1½ oz, torn into small pieces


  1. 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.
  2. 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.
  3. Serving size: 1 slice