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Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage
halfbakedharvest.com · 2017 · Original
Style not identified
DietNot vegetarian: prosciutto.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
450°F / 232°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilextra virgin olive oil3 tbsp · 40.8g
- saltkosher salt and peppern/a
- sauce tomato1 pinch crushed red pepper flakesn/a
- cheese otherfresh burrata cheese8 oz · 227g
- cheese othershredded provolone cheese1 1/2 cup · 170g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese8 fresh sage leaves
- over cheesemixed wild mushrooms or cremini mushrooms1 lb · 454g
- over cheesebutter2 tbsp · 28.4g
- over cheese1 clove garlic
- over cheesefresh herbs1/2 cup · 12g
- over cheesebrussels sprouts1 lb · 454g
- over cheeseapple butter2 tbsp · 28.4g
- over cheeseprosciutto3 oz · 85g
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