Brussels Sprout and Prosciutto Pizza with Mustard and Gruyere Cheese
Sink into the coziest fall vibes with this good steadiness of Dijon mustard, crisp-tender Brussels sprout leaves, torn prosciutto, Dijon mustard, and Gruyère—all tied along with a drizzle of heavy cream.
Makes: 1 (12 to 14-inch) pizza
Price: $10
Substances
- 1 (14 to 16-ounce) ball pizza dough
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 3 to 4 skinny slices prosciutto (about 2 ounces), torn into bite-size items
- 1 heaping cup shaved (very thinly sliced) Brussels sprouts
- ¾ cup shredded Gruyère cheese
- Kosher salt
- Freshly floor black pepper
- ¼ cup heavy cream, divided
Directions
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Preheat the oven to 500°F (if utilizing a baking sheet) or as excessive as it’ll go (if utilizing a baking stone/metal; place the stone within the center or place the metal within the backside third of the oven earlier than you begin preheating). Let the oven preheat for a minimum of half-hour. Then, for those who’re utilizing a baking stone or metal, change the oven to Broil on excessive.
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Stretch or roll out your dough to a 12- to 14-inch circle, then switch it to a baking sheet / pizza pan or a frivolously floured pizza peel (if utilizing a baking stone/metal).
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Drizzle the dough with the olive oil and use a pastry brush to unfold it out all the way in which to the perimeters in a skinny, even layer (add a little bit extra for those who want it). Subsequent, plop the mustard onto the dough and unfold it out evenly with the pastry brush. High with the torn prosciutto and shaved Brussels sprouts, sprinkle on the cheese, and season with an enormous pinch of salt and some grinds of black pepper. Slowly drizzle half of the cream over all of the toppings in a spiral or zig-zag sample.
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Switch the pizza to the oven and bake till the crust is evenly browned on the underside and the cheese and toppings have browned in spots—8 or 9 minutes on the baking sheet, 5 to eight minutes on the baking stone/metal.
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Take the pizza out of the oven and instantly drizzle with the remaining cream. Let it relaxation till the cream congeals, 2 or 3 minutes, then slice and serve.
