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Monday: Prosciutto and Brussels Sprouts Pizza

Serves: 4      Prep: 15      Cooking 30


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


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.
Heat oven to 450° - set bottom rack in the lowest position.
Lightly oil a large rimmed baking sheet.
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.
In a large bowl, toss the sprouts, prosciutto, and mozzarella with 1 tablespoon of olive oil and ½ teaspoon each salt and black pepper.
Place the mixture on the middle of the dough and spread out over it. Shred the remaining prosciutto and scatter over the top.
Bake until the mozzarella has melted and the crust is golden brown,
15 minutes.
Drizzle with 1 tablespoon of the lemon juice and balsamic vinegar.
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.
Serve with the pizza and cracked red pepper, for sprinkling.