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

Name: Brussels Sprout, Mushroom Pizza with Prosciutto & Sage - Autumn Pizza Recipe
Total time: 35 min
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.

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A delicious autumn-inspired pizza with caramelized mushrooms, Brussels sprouts, crispy prosciutto, and creamy burrata cheese, topped with apple butter and sage.

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Oven
Baking sheet
Skillet
Mixing bowl
Measuring spoon
Measuring cup
Spatula
Rolling pin
Chef's knife
Cutting board
Spoon
Broad spatula
Kitchen timer
Pastry brush
Parchment paper
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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.