Brussels Sprouts & Prosciutto Pizza
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tsp
Brussels sprouts
2 cup(s), shredded
Shallot
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)
Prosciutto
1½ oz, torn into small pieces
Instructions
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
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