Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage

A Crisp Autumn Evening: Brussels Sprout and Mushroom Pizza

The air is getting crisper, the leaves are starting to turn, and the scent of woodsmoke hangs faintly in the air. It's that magical time of year when the taste of fall finds its way into everything we cook. And for me, nothing says autumn quite like this incredible Brussels sprout and mushroom pizza. It's a symphony of textures and flavors, a perfect blend of earthy mushrooms, slightly sweet and nutty Brussels sprouts, salty prosciutto, and creamy burrata. This isn't your average pizza; this is a celebration of the season, a culinary hug on a chilly evening.

The idea came to me on a crisp afternoon while driving through the countryside. The vibrant reds and golds of the foliage were breathtaking, and I found myself craving something warm, comforting, and a little bit unexpected. I wanted a pizza that was more than just pepperoni and cheese; I craved something that embodied the essence of autumn. The crunchy prosciutto, the earthy mushrooms, and the surprisingly delicious combination of Brussels sprouts and apple butter – it all clicked into place. The subtle sweetness of the apple butter perfectly complements the earthy mushrooms and the slightly bitter Brussels sprouts, creating a flavor profile that’s both unique and deeply satisfying. And the creamy burrata? Oh, my goodness, the creamy burrata! It's the final touch of perfection, adding a luxurious richness that ties everything together.

This recipe is deceptively simple, yet the result is extraordinary. It's a testament to the power of fresh, seasonal ingredients and a little bit of culinary creativity. The crispy prosciutto adds a delightful salty crunch, while the sage adds an aromatic depth that takes the pizza to another level. Each bite is an explosion of flavors and textures: the crisp crust, the earthy mushrooms, the slightly sweet and nutty Brussels sprouts, the salty prosciutto, and the creamy, melting burrata. It's the kind of pizza that will have your family and friends asking for seconds, and maybe even thirds.

I love the way this pizza transforms simple ingredients into something truly special. It's a perfect example of how cooking can be both a creative outlet and a source of comfort and joy. And the best part? It's relatively easy to make, even on a busy weeknight. So gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece that captures the essence of fall in every delicious bite. This pizza is more than just a meal; it's an experience. It's a celebration of the season, a gathering of flavors, and a reminder of the simple joys of good food shared with loved ones.

The beauty of this recipe lies in its adaptability. Feel free to experiment with different types of mushrooms, herbs, or cheeses. You can use different types of apple butter for variations in sweetness or tartness. Perhaps a drizzle of honey after baking would add another layer of sweetness. Let your creativity guide you! This pizza is a canvas for your culinary imagination. The most important thing is to enjoy the process and the delicious results.

So, whether you're a seasoned chef or a kitchen novice, I encourage you to give this Brussels sprout and mushroom pizza a try. It's a recipe that's sure to become a fall favorite. The combination of flavors and textures is simply irresistible, and it's the kind of dish that will leave you feeling warm, satisfied, and ready to embrace the cozy autumn evenings ahead. Enjoy!

Step-by-step

• Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
• Heat 2 tablespoon olive oil in a large skillet over high heat. When the oil shimmers, add the sage, fry 30 seconds. Remove from the skillet and set aside for serving. To the same skillet, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, and herbs. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. Remove from the heat.
• In a medium bowl, toss together the shredded brussels sprouts, the remaining 1 tablespoon olive oil, and a pinch each of salt and pepper.
• On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the baking sheet. Spread the apple butter over the dough. Break the ball of burrata over the dough and then arrange the mushrooms and brussels sprouts over top. Sprinkle on the provolone and the top with prosciutto.
• Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top with fried sage. EAT!