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Monday: Prosciutto and Brussels Sprouts Pizza

Serves: 4      Prep: 15      Cooking 30

Ingredients

For the Pizza
2+ tablespoons olive oil, extra for prepping the pan and dough
1  lb  whole wheat pizza dough, at room temp
½  lb Brussels sprouts, sliced thin
4 ounces prosciutto
½ lb mozzarella cheese, firm
kosher salt and black pepper
2 tablespoons fresh lemon juiceCrushed red pepper, for serving
2 tablespoons balsamic vinegar, optional
 
For the Greens
1 small head iceberg lettuce, torn
1 orange sectioned
1 avocado
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
¼ teaspoon each kosher salt and pepper

Instructions

Prep Opportunity
Slice sprouts, I like the food processor fitted with the slicing blade.
Shred the cheese if you bought it whole.
Chop ½ of the prosciutto into 1” square pieces.
Bring dough to room temperature.
1
Heat oven to 450° - set bottom rack in the lowest position.
2
Lightly oil a large rimmed baking sheet.
3
Stretch the dough into a large oval and place on the prepared sheet; brush with 1 tablespoon of the oil. Tip: I like to use a Silpat/silicone mat and a floured rolling pin for rolling out my dough. Once it reaches the desired size, invert onto the baking sheet.
4
In a large bowl, toss the sprouts, prosciutto, and mozzarella with 1 tablespoon of olive oil and ½ teaspoon each salt and black pepper.
5
Place the mixture on the middle of the dough and spread out over it. Shred the remaining prosciutto and scatter over the top.
6
Bake until the mozzarella has melted and the crust is golden brown,
7
15 minutes.
8
Drizzle with 1 tablespoon of the lemon juice and balsamic vinegar.
9
In a large bowl, whisk 3 tablespoons of oil, 2 tablespoons of lemon juice and ¼ teaspoon each salt and black pepper. Add the greens and toss to coat.
10
Serve with the pizza and cracked red pepper, for sprinkling.