Roasted Brussels Sprouts, Prosciutto, and Pesto Pizza

Create this delicious Roasted Brussels Sprouts, Prosciutto, and Pesto Pizza paired to perfection with Pomelo Sauvignon Blanc!

Yield: 10” pizza


For the Pizza Dough:

  • 60 g (1/2 cup) all-purpose flour
  • 60 g (1/2 cup) bread flour
  • 20 g (2 tbsp) semolina flour
  • 1 tsp granulated sugar
  • 1/2 tsp kosher salt 
  • 1/2 tsp yeast
  • 85 g (1/3 cup + 1 tbsp) water, warmed to 110 degrees F
  • 15 g (1 tbsp) olive oil

For the Toppings:

  • 150 g (1 1/2 cups) Brussels sprouts, quartered 
  • 15 g (1 tbsp) olive oil
  • salt & pepper, to taste 
  • 227 g (2 cups) mozzarella
  • 55 g (1/4 cup) basil pesto
  • 1-2 oz prosciutto, torn
  • Fresh basil, for topping


In the bowl of a stand mixer fitted with the dough hook, stir together the flours, sugar, salt, and yeast. Add the water & olive oil and mix on medium speed until a smooth dough forms.

Transfer to a greased bowl. Cover and rise for 1 – 1 ½ hours in a warm environment. 

Meanwhile, roast the Brussels sprouts.  

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. 

Spread the quartered brussels sprouts on the baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Toss to coat. 

Roast the brussels sprouts for about 15 minutes. Set aside to cool. 

Turn the oven temperature up to 500 degrees F. Sprinkle semolina flour on a large baking sheet. 

Once the dough has proofed, slowly &  gently stretch it out to about 10 inches, leaving the edges thicker than the center. Transfer the dough to the prepared baking sheet. 

Add just enough cheese to cover most of the dough, leaving a border along the edge. Spoon the pesto on top, then sprinkle the rest of the cheese all over. Lastly, Add the brussels sprouts and prosciutto. 

Bake the pizza for about 8-10 min until the cheese is melted & bubbly, and the crust is golden. 

Top with fresh basil, and enjoy with a glass of Pomelo Sauvignon Blanc!