Arranging pizza dough in a hot cast-iron skillet ensures you’ll get a crisp crust and allows you to build a hefty layer of toppings. You might not immediately think of Brussels sprouts as a pizza topping, but they’re wonderful, especially when paired with prosciutto. Look for pre-shredded sprouts to save a few minutes of prep time.
Active time: 14 minutes Total time: 26 minutes
Brussels Sprouts & Prosciutto Skillet Pizza
Ingredients
- 2/3 cup (168g) part-skim ricotta
- 1/4 cup (28g) shredded Parmesan
- 10 ounces (283f) whole-wheat pizza dough
- 2 tablespoons olive oil, divided
- 3 cups (173g) Brussels sprouts, shredded
- 1/2 cup (50g) onion, thinly sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 ounce (28g) prosciutto, thinly sliced and torn into small pieces
Directions
Preheat the oven to 450°F (230ºC). In a medium bowl, combine ricotta and Parmesan. On a lightly floured work surface, roll the dough into a 10 1/2-inch circle.
Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 tablespoon of oil to the pan and swirl to coat. Add the Brussels sprouts, onion, salt and pepper; sauté until sprouts are crisp-tender, about 4 minutes. Remove the mixture from the pan.
Add remaining 1 tablespoon of oil to the pan and swirl to coat. Remove the pan from heat. Carefully arrange the dough in the pan, slightly extending the edges up the sides of the skillet. Spread ricotta mixture over the dough; top with sprouts mixture. Arrange prosciutto over sprouts. Bake until the dough is done and prosciutto is crisp, 10–12 minutes. Cut into 8 wedges.
Serves: 4 | Serving Size: 2 wedges
Nutrition (per serving):Calories: 352; Total Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Cholesterol: 25mg; Sodium: 658mg; Carbohydrate: 39g; Dietary Fiber: 8g; Sugar: 3g; Protein 16g
Nutrition Bonus:Potassium: 319mg; Iron: 17%; Vitamin A: 16%; Vitamin C: 102%; Calcium: 25%
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