Brussels Sprouts Pizza

Loaded with shaved Brussels sprouts, fresh herbs, fig jam, fontina cheese, prosciutto and pomegranate arils, this pizza is the perfect winter pizza.

Course Pizza

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings slices

Calories 372kcal

In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.

Preheat oven to 500°F and add pizza stone. Lightly oil a 10x15 sheet pan. With oiled hands, gently stretch the dough across length and width just past the edge of the baking sheet in an even layer.
Heat medium skillet over medium-high heat and add the olive oil. Once hot, add the Brussels sprouts, salt and pepper. Let sit for one minute and then stir, cooking for another 5. Add fresh herbs and garlic and cook for 1 minute. Remove from heat.
Add the fig butter evenly over the dough, leaving the edges untouched. Add the shaved Brussels sprouts. Top with fontina, Parmesan and prosciutto.
Place in the oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted.
While pizza is baking, melt the butter in a skillet set over medium heat. Once the butter is melted is slightly browned, add the sage and allow the butter to brown more and the sage to fry, about 30 seconds. Remove sage and put on paper towel. Remove pizza from oven and top with fried sage, browned butter and pomegranate arils.

Use Great Dough: Take the time to make your own pizza dough. It is not difficult and you will notice the difference in taste. You can do no-knead or use a food processor.
Use Quality Ingredients: When it comes to pizza, especially cheese, fresh is best. Don't use pre-shredded cheese as it doesn't melt and well and has added chemicals.
Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the sauce evenly. A sauce should complement the pizza, but not be the star. In this case the sauce is the fig jam.
Use a Pizza Stone: Place the pizza stone in the upper third of the oven. Turn the oven to 500°F. You want to place the stone in a cold oven, otherwise it could crack. The stone holds heat which allows you to get a golden brown crust on the bottom.