Brussels Sprout and Prosciutto Pizza with Mustard and Gruyere

A shmear of Dijon mustard and a drizzle of heavy cream transform this Brussels sprout and prosciutto pizza into the perfect autumn meal.

The Toppings

Here's what you need (in addition to pizza dough, of course):

• Dijon mustard
• Extra-virgin olive oil
• Thinly sliced prosciutto, torn into bite-size pieces
• Very thinly sliced (a.k.a. shaved) Brussels sprouts
• Shredded Gruyère cheese
• Salt and pepper
• Heavy cream

Tips for Making Brussels Sprout and Prosciutto Pizza

1. Tear up the prosciutto. Big pieces of prosciutto are difficult to eat on pizza. A bunch of evenly dispersed little pieces, on the other hand, means just enough in every bite.
2. Sliver those sprouts. To ensure they they cook up nice and tender on the pizza, slice the Brussels sprouts as thinly as you can with a chef's knife or shred them in the food processor.
3. Trust the process. Fresh cream drizzled right on the pizza?!?! Believe it or not, this technique creates a light-yet-decadent white sauce that might change your life. If you need a visual, check out the step-by-step video tutorial in this post.

Love Brussels sprouts? Try these pizza recipes next:

• Old Bay Brussels Sprout Pizza with Cream and Sriracha
• Brussels Sprout and Red Grape Pizza

Print Recipe

4 from 1 vote

Brussels Sprout and Prosciutto Pizza with Mustard and Gruyere Cheese

Sink into the coziest fall vibes with this perfect balance of Dijon mustard, crisp-tender Brussels sprout leaves, torn prosciutto, Dijon mustard, and Gruyère—all tied together with a drizzle of heavy cream.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: American, Italian, Mediterranean

Keyword: Brussels sprouts, Fall Pizza, prosciutto, white pizza

Makes: 1 (12 to 14-inch) pizza

Cost: $10

Equipment

• Large rimmed baking sheet or baking stone/steel
• Pizza peel (optional)
• Rolling pin (optional)
• pastry brush
• Cutting board and knife
• Pizza Cutter

Ingredients

• 1 (14 to 16-ounce) ball pizza dough
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 3 to 4 thin slices prosciutto (about 2 ounces), torn into bite-size pieces
• 1 heaping cup shaved (very thinly sliced) Brussels sprouts
• ¾ cup shredded Gruyère cheese
• Kosher salt
• Freshly ground black pepper
• ¼ cup heavy cream, divided

Instructions

• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the middle or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
• Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
• Drizzle the dough with the olive oil and use a pastry brush to spread it out all the way to the edges in a thin, even layer (add a little more if you need it). Next, plop the mustard onto the dough and spread it out evenly with the pastry brush. Top with the torn prosciutto and shaved Brussels sprouts, sprinkle on the cheese, and season with a big pinch of salt and a few grinds of black pepper. Slowly drizzle half of the cream over all the toppings in a spiral or zig-zag pattern.
• Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom and the cheese and toppings have browned in spots—8 or 9 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
• Take the pizza out of the oven and immediately drizzle with the remaining cream. Let it rest until the cream congeals, 2 or 3 minutes, then slice and serve.