Brussels Sprouts Prosciutto Pizza
Ingredients
Scale
- 2 – 3 small Ciabatta rolls or 1 large loaf
- 25 brussels sprouts, trimmed, thinly sliced
- 2 onions, cut in half and sliced
- 4–6 slices prosciutto
- 1 1/2 C. shredded mozzarella cheese
- 2 Tbls. olive oil (plus additional for brushing on bread)
- 1 Tbls. butter
- 1 clove garlic, peeled and cut in half
- 1 tsp. balsamic vinegar
- goat cheese
- pinch red pepper flakes
- Optional: Balsamic glaze to drizzle over top of each pizza
Instructions
- Preheat oven to 425 F
- In large saute pan, over medium heat, melt butter and 1 tbls. olive oil. Add onions, toss well to coat, then lower heat and cook slowly over low heat, stirring occasionally, to caramelize, about an hour to hour and a half. Alternatively, you can sauté the onions until they become soft, lightly browned and transparent, about 15 minutes but they won’t have that deep caramelized onion flavor (but still good!)
- Add balsamic vinegar, stir and continue to cook a few minutes until absorbed. Remove from heat and set aside.
- While onions are cooking, trim brussels sprouts and thinly slice. Put sprouts in bowl and toss with 1 tbls. olive oil (if you have garlic flavored olive oil you could use that) Add a little salt & pepper to taste.
- Slice ciabatta rolls in half lengthwise. Brush with olive oil. Cut garlic clove in half and rub over bread.
- Top each half of ciabatta with some mozzarella cheese (about 1/4 cup), then evenly distribute some onions and brussels sprouts on top (you may have extra onions and sprouts).
- Tear apart prosciutto into pieces and add to pizzas.
- Dot with a few chunks of goat cheese over each pizza.
- Sprinkle with a pinch of red pepper flakes.
- Bake in oven about 8-10 minutes until bread is crispy, cheese is melted and sprouts begin to brown a bit.
- Opt. drizzle with balsamic glaze.