Can I tell you about my latest obsession? This salty and savory pizza is topped with all of my favorites. You've got BBQ sauce. You've got cheese. You've got brussels sprouts. And most importantly, you've got crispy pancetta. All piled atop a homemade pizza crust. There really is nothing better than this to me right now. Like I just want to eat this for every meal of every day I buy the store out of brussels. Except I can't. For so many reasons, like, it's completely insane. But most importantly because I need to fit into my wedding dress in 75 days. Stupid pizza and weddings. Why can't they be friends? Don't worry, I still indulge quite regularly. And you should too!
BBQ Brussels Sprout Pizza
- 1 ball pizza dough
- 2 tbsp. olive oil, separated
- 1/4 cup cornmeal
- 1/2 tbsp. pizza seasoning (I love King Arthur)
- 1/2 cup BBQ Sauce
- 1 cup shredded fontina cheese
- 1/2 cup shredded mozzarella
- 1 cup quartered brussels sprouts
- salt and pepper to taste
- crispy proscuttto, for garnish
Allow pizza dough to come to room temperature while you cook the brussels sprouts.
To cook the brussels, heat 1 tbsp. olive oil over medium-high heat, then add the brussels and season with salt and pepper. Cook, tossing occasionally, until browned. Remove from heat.
Heat grill or oven to high, and prepare a pizza stone by sprinkling with cornmeal, to prevent the dough from sticking. Stretch out the dough to create a large circle, big enough to cover the pizza stone. Drizzle with the remaining tbsp. of olive oil and sprinkle the pizza seasoning. Add to the grill, or oven, and cook for 5 minutes until the dough begins to bubble slightly.
Spread the BBQ sauce over the prepared crust, then sprinkle the cheese and the brussels sprouts over the top. Close the lid and cook for another 10 minutes, or until the crust is deep golden brown and the cheese is melted and bubbly.
Remove from heat and sprinkle with the crispy prosciutto. Slice and serve.