Half Baked Harvest · by Tieghan Gerard★ 4.7 (9)
Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage
NUTRITION · PER SERVING35M COOK
CAL 39%·PRO 80%
CARBS 64G32% OF CAL
9G FIBER0G ADDED0G INTRINSIC45G OTHER10G TOTAL SUGAR
FAT 44G50% OF CAL
19G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pizza topped with sautéed brussels sprouts, mushrooms, crispy prosciutto, sage, and burrata. Earthy, sophisticated, and perfect for fall dinners.
mainitalianpizzapork🍪 sheet pan🍳 skillet🔥 oven
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons extra virgin olive oil
- 8 fresh sage leaves
- 1 pound mixed wild mushrooms or cremini mushrooms, sliced
- kosher salt and pepper
- 2 tablespoons butter
- 1 clove garlic, minced or grated
- 1/2 cup fresh herbs, roughly chopped ((I like basil and thyme))
- 1 pound brussels sprouts, shredded
- 1/2 pound pizza dough, homemade or store-bought
- 2 tablespoons apple butter
- 1 pinch crushed red pepper flakes
- 8 ounces fresh burrata cheese
- 1 1/2 cups shredded provolone cheese
- 3 ounces prosciutto, torn
At a glance
PER SERVING · TIME 35M
CAL 39%·PRO 80%
CARBS 64G32% OF CAL
9G FIBER0G ADDED0G INTRINSIC45G OTHER10G TOTAL SUGAR
FAT 44G50% OF CAL
19G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1544mg
- Total sugar
- 10g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1077mg
- Calcium
- 561mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1544MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.