Roasted Brussels Sprouts Pizza With Prosciutto And Brown Sugar Balsamic Onions Prep Ahead

Elevate your pizza game with this unique flavor combination! Sweet and savory, this roasted Brussels sprouts pizza is topped with crispy prosciutto, caramelized brown sugar balsamic onions, and a blend of Parmesan and mozzarella cheese, all on a homemade crust.

It’s a match made in heaven!

Ready Time

2 hrs 25 mins

Yields

10 servings

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and halved
2 1/4 cups warm water
2 teaspoons active dry yeast
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon sugar
1/4 cup brown sugar
1 large onion, thinly sliced
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
6 slices prosciutto, thinly sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley
Salt and pepper, to taste
Extra-virgin olive oil, for brushing crust

Instructions

Start by activating the yeast in the warm water, stirring to dissolve, then letting it sit for 5-10 minutes until frothy. In a large mixing bowl, combine the flour, salt, and sugar, whisking to combine.

Add the yeast mixture, olive oil, and mix until a shaggy dough forms.

Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Preheat the oven to 425°F (220°C).

Punch down the dough and roll out into a circle, about 1/4 inch thick. Transfer to a greased pizza pan or baking sheet.

Toss the Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet.

Roast in the oven for 20-25 minutes, or until caramelized and tender. In a large skillet, cook the prosciutto over medium heat until crispy.

Remove from heat and set aside.

In the same skillet, add the sliced onions, brown sugar, balsamic vinegar, Dijon mustard, salt, and pepper. Cook over medium-low heat for 20-25 minutes, stirring occasionally, until the onions are caramelized.

Roll out the dough to a circle, about 1/4 inch thick.

Spread the brown sugar balsamic onions, leaving a 1-inch border around the edges. Top with roasted Brussels sprouts, crispy prosciutto, Parmesan cheese, and mozzarella cheese.

Drizzle the remaining 1 tablespoon olive oil and sprinkle with garlic powder.

Season with salt and pepper to taste. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Remove from the oven and sprinkle with chopped parsley.

Let cool for a few minutes before slicing and serving.

Notes

Make sure to use high-quality ingredients, especially the prosciutto and Parmesan cheese, as they add a lot of flavor to the pizza. For the yeast, use lukewarm water, not hot or cold, and let it sit for the full 5-10 minutes to ensure it activates properly.

When kneading the dough, don’t overwork it, as this can lead to a tough crust.

Let the dough rise for the full hour, or until it’s doubled in size, for a lighter and fluffier crust. To get the Brussels sprouts caramelized, make sure to toss them with enough oil and seasonings, and don’t overcrowd the baking sheet.

For the onions, cook them low and slow to get that sweet and caramelized flavor.

When assembling the pizza, don’t overload it with toppings, as this can make the crust soggy. Pre-bake the crust for a few minutes before adding the toppings to prevent it from getting soggy.

Let the pizza cool for a few minutes before slicing to get clean cuts and to prevent the cheese from oozing out.

This pizza is perfect for a party or gathering, as it serves 10 people and is sure to impress!