Roasted Brussels Sprout and Prosciutto Pizza with Dates, Walnuts and Gorgonzola

5 from 1 vote

Roasted Brussels Sprout and Prosciutto Pizza with Dates, Walnuts and Gorgonzola

Roasted Brussels Sprout and Prosciutto Pizza is a sweet-and-savory pizza featuring dates, gorgonzola, walnuts, and a drizzle of honey.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Italian, Universal

Keyword: blue cheese, brussels sprouts, dates, dinner, gorgonzola, honey, pizza, prosciutto, sweet and savory, walnuts

Servings:

Calories: 445kcal

Author: Carissa Serink

Ingredients

1 recipe pizza dough homemade or store bought (approximately 1 pound)
2 cups roasted Brussels sprouts halves leftover is fine - see note
8 slices prosciutto
1 cup crumbled Gorgonzola or other blue cheese
1 cup walnut coarsely chopped
12 dates chopped
liquid honey

Instructions

Move oven rack to lower middle position. Place a baking stone on oven rack and heat oven to 500°F.
Cut pizza dough into two equal pieces. Cover half the dough with a tea towel or plastic wrap and set aside. You will only be working with one piece at a time.
Roll or stretch one piece of the dough as thin as possible. I like to roll it between two sheets of parchment, which makes it easier to transfer to the oven. Dock the dough by poking holes all over the dough with a fork. Transfer the dough (on the bottom piece of parchment, if using) to the preheated baking stone. Partially cook the crust, about 5 minutes.
Carefully slide crust (and parchment, if using) onto a rimless baking sheet or cutting board. Evenly spread half the Brussels sprouts, prosciutto and Gorgonzola over the crust. Slide pizza back onto the baking stone and continue to cook until Gorgonzola begins to melt and crust begins to brown, about 5 more minutes.
Slide pizza back onto the baking sheet or cutting board. Top with half of the walnuts and dates. Return to oven just to warm through the walnuts and dates, 1-2 more minutes. Remove pizza from oven. Allow to cool for 5 minutes. Drizzle pizza with honey, cut and serve.
Repeat with remaining dough and ingredients.

Notes

If you don't have leftover Brussels sprouts, and you don't want to take the time to roast them before preparing the pizza, simply cut the bottoms off of the sprouts, and peel the individual leaves off the sprouts.

Toss the Brussels sprouts leaves with a little olive oil (about 1 teaspoon), and a pinch of salt and pepper and put them on the pizza. The individual leaves will cook quickly.

Nutrition