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.
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.