About the Recipe
This is a Fall staple and so delicious! Try this brussels sprout mushroom pizza with crispy prosciutto and sage. It's perfect way to celebrate a weekend night or a special occasion!
Ingredients
Cornmeal, for baking sheet
Flour, for surface
1 lb. refrigerated (or thawed from frozen) pizza dough/ cauliflower crust
3 oz. fontina cheese, coarsely grated, divided
4 oz. shiitake mushrooms, stems discarded, torn
1 1/2 tbsp. balsamic vinegar
4 large Brussels sprouts, trimmed, loose leaves separated, remaining thinly sliced
1 small red onion, sliced
4 large Brussels sprouts, trimmed, loose leaves separated, remaining thinly sliced
1 small red onion, sliced
Preparation
Heat oven to 475 F. Sprinkle baking sheet with cornmeal or line with parchment paper. On lightly floured surface, shape pizza dough into large oval. Transfer to prepared sheet and sprinkle with all but 1/2 cup fontina.
In large bowl, toss mushrooms with balsamic vinegar. Add brussels sprouts (whole leaves and slices) and onion, drizzle with oil and season with 1/2 tsp each salt and pepper. Toss to combine and scatter over dough.
Sprinkle with remaining fontina, then crumble goat cheese over top and sprinkle with thyme. Bake until crust is deep golden brown and vegetables are tender, 10-12 mins.