Brussels Sprouts Flatbread with Prosciutto and Sage

Try this Brussels Sprouts Flatbread with Prosciutto and Sage for a savory lunch, dinner or appetizer with friends.

Brussels Sprouts Flatbread with Prosciutto and Sage

Brussels Sprouts Flatbread with Prosciutto and Sage

Cook Time 35 mins (+2 hours for dough) | Servings 4


Dough Ingredients
1 ½ cups all-purpose or bread flour
1 teaspoon rapid-rise or instant yeast
1 teaspoon kosher salt
1 tablespoon olive oil, plus more as necessary
½ cup water

Filling Ingredients
3 tablespoon extra virgin olive oil
Handful of fresh sage leaves (8-10)
1 lb. cremini mushrooms, sliced or halved
Salt and pepper to taste
2 tablespoons salted butter
½ cup fresh basil, roughly chopped
1 clove garlic, minced
1 lb. brussels sprouts, shredded
2 tablespoons apple butter
A pinch of crushed red pepper flakes
8 oz fresh burrata cheese
1 ½ cups shredded provolone cheese
1 tablespoon pine nuts, toasted
3 oz prosciutto, torn

How to Make It

For the Dough:

In the bowl of a food process combine flour, yeast, kosher salt. Pulse to combine. Turn the machine on and pour olive oil and water through the feed tube. Process until the mixture becomes a slightly sticky ball, about 30 seconds.

If the dough seems too dry add more water 1 tablespoon at a time and process for 5 to 10 seconds after each addition.

Coat a large bowl with a teaspoon of olive oil. Remove the dough from the food processor and put into bowl. Cover with plastic wrap.

Let the dough rest at room temperature until it doubles in size, 1 to 2 hours. Or you can refrigerate for several hours, even overnight, before using. If refrigerated, allow the dough to return to room temperature before continuing. Shape into a ball and let rest for 20 minutes.

For the Toppings:

Preheat oven to 450 degrees and prepare a large sheet pan or baking stone.

Heat 2 tablespoons olive oil on high heat in a large cast iron pan. When hot, add sage leaves and fry for 30 seconds. Remove and set aside.

Add mushrooms and season with salt and pepper. Let them cook undisturbed for 5 minutes until golden, then stir and continue cooking for 3-5 minutes, until the mushrooms have caramelized. Reduce heat and add the butter, basil, and garlic. Stir occasionally until the garlic is fragrant, 3-4 minutes. Remove from heat.

Toss shredded sprouts in a medium bowl with remaining olive oil and a bit of salt and pepper.

Press or roll the dough ball into a 1/2-inch-thick flat round, adding flour or oil to the work surface as necessary so the dough doesn't stick. Transfer to sheet pan or baking stone. To make transfer easier, try pressing out your dough on a piece of parchment paper.

Spread apple butter over the dough and sprinkle with red pepper flakes. Break the ball of burrata over the dough, then place the mushrooms and brussels sprouts over top. Sprinkle on the provolone and the pine nuts, then top with prosciutto.

Bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top with fried sage and serve.