Brussel Sprout Mushroom Pizza with Crispy Prosciutto & Sage
Course: DinnerDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
15
minutesIngredients
3 Tbsp AOOC Mushroom & Sage Olive Oil
8 fresh sage leaves
1 pound cremona mushrooms, sliced
salt and pepper
1 Tbsp butter or 2 Tbsp AOOC Butter Olive Oil
1 clove garlic, minced
1/2 cup fresh herbs, roughly chopped (I recommend basil and thyme)
1 lb brussel sprouts, shredded
1/2 lb pizza dough
2 Tbsp apple butter
1 pinch crushed red pepper flakes
8 oz fresh burrata cheese (or Mozzarella)
1 1/2 cups shredded provolone cheese
3 oz prosciutto, torn
AOOC Black Mission Fig Balsamic
Directions
- Preheat the oven to 450 degrees. Grease large baking sheet with olive oil.
- Heat 2 Tbsp olive oil in a large skillet over high heat. When the oil shimmer, add the sage, fry 30 seconds. Remove from the skillet and set aside for serving.
- To the same skillet, add mushrooms and season with salt and pepper. Cook about 5 minutes, undisturbed, until golden. Stir and continue cooking until mushrooms have caramelized, 3-5 minutes. Reduce heat to medium. Add the butter, garlic and herbs. Cook until garlic is caramelized and fragrant, about 5 minutes then remove from heat.
- In a bowl, toss together shredded brussel sprouts, 1-2 Tbsp olive oil and a pinch of salt and pepper.
- On a lightly floured surface, roll dough out until thin. Transfer the dough to the baking sheet. Spread the apple butter over the dough. Break the cheese over the dough and then arrange the mushrooms and Brussel sprouts over the top. Sprinkle with provolone and top with prosciutto.
- Transfer to the oven and bake for 10-15 minutes or until crust is golden and cheese has melted. Top with fried sage and drizzle with AOOC Black Mission Fig Balsamic.
Notes
- Original Recipe & Photo: Half-Baked Harvest
