Brussels Sprout, Mushroom Pizza with Prosciutto & Sage - Autumn Pizza Recipe - Recipes by Clare

Ingredients

• Extra virgin olive oil: 3 tbsp, for sautéing and greasing the baking sheet.
• Fresh sage leaves: 8, fried for crispy garnish.
• Mixed wild mushrooms or cremini mushrooms: 1 lb, sliced, caramelized in a skillet.
• Kosher salt and pepper: To taste, for seasoning.
• Butter: 2 tbsp, used to cook the mushrooms and garlic.
• Garlic: 1 clove, minced or grated, added to the mushrooms for flavor.
• Fresh herbs (basil & thyme): 1/2 cup, roughly chopped, used for flavoring the mushrooms.
• Brussels sprouts: 1 lb, shredded, mixed with olive oil and seasoning.
• Pizza dough: 1/2 lb, either homemade or store-bought, rolled out to a 10-12 inch circle.
• Apple butter: 2 tbsp, spread over the dough for a hint of sweetness.
• Crushed red pepper flakes: 1 pinch, for a slight spicy kick.
• Fresh burrata cheese: 8 oz, used for creamy texture.
• Shredded provolone cheese: 1 1/2 cups, for melting and topping.
• Prosciutto: 3 oz, torn into pieces, for crispy texture and flavor.