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Tomorrow marks the official start of fall and this brussels sprout mushroom pizza with crispy prosciutto and sage is the perfect way to celebrate!

Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage | halfbakedharvest.com @hbharvest

This pizza! I know I say this about all the recipes I tell you guys about, but I love this pizza. It’s all things cheesy, veggie loaded, and delicious. I mean, really? What could be better on top of a fall pizza than cheese, caramelized mushrooms, brussels sprouts, and crispy prosciutto. It’s the perfect autumn inspired pizza.

Oh, and how about my long as ever recipe title?! As always, I just could not leave anything out.

Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage | halfbakedharvest.com @hbharvest

Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage | halfbakedharvest.com @hbharvest

Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage | halfbakedharvest.com @hbharvest

It seems that for just about every month of the year I like to create a new seasonal pizza recipe. I don’t know if it’s truly normal for people to make pizza every other week, or even once every week, but I honestly do. Pizza is just a meal that I can so easily customize to what I have on hand or what’s in season.

It also helps that it’s warm and gooey, and loaded with cheese. DUH.

So I guess what I’m trying to say here is that this is my September pizza. Loaded with in season brussels sprouts and mushrooms and even a hint of hidden apple flavors.

It’s a combination of savory and salty, with just the slightest amount of sweetness that you don’t expect, but is surprisingly delicious.

Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage | halfbakedharvest.com @hbharvest

So what’s my secret to making this pizza so good?

A light spread of apple butter. I know, I know, weird. I swear though, it is so good. Especially with all the salty cheese and prosciutto. The apple butter adds the sweet element, and it’s what makes this pizza different from any other. I love the pairing with the autumn vegetables and hardy fried sage on top, it’s perfect, and such a great way to end your week… and kick off the start of fall tomorrow.

Meaning Friday night pizza in for the win!

Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage | halfbakedharvest.com @hbharvest

Also, speaking of the official start of things…and celebrations, today is the kick off of the the HBH Retreat Weekend here in Colorado!! Ahh, I am so excited, but also so nervous. It’s going to be such a fun weekend. I’m headed down to Denver later today (with my mom in tow) to meet the group for drinks, dinner, and probably after dinner drinks as well. You know, because we have to kick off this retreat weekend properly!

The festivities will continue on Friday with breakfast in Denver and then the drive up to my little town for hiking, relaxing and dinner at the Breckenridge Distillery. Saturday will consist of horseback riding, some exploring in town and a happy hour hike with award-winning nature photographer, John Fielder. Then we’ll conclude the day with dinner here at the barn, complete with a Colorado craft beer and wine pairing. Everything will get wrapped up on Sunday with a fun brunch here at the barn!

Fingers crossed the weather holds up. It’s supposed to rain all weekend, but I’m trying to think positive thoughts!!

Be sure to follow along on Instagram!

Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage | halfbakedharvest.com @hbharvest

Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage | halfbakedharvest.com @hbharvest

Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories Per Serving: 740 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
    2. Heat 2 tablespoon olive oil in a large skillet over high heat. When the oil shimmers, add the sage, fry 30 seconds. Remove from the skillet and set aside for serving. To the same skillet, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, and herbs. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. Remove from the heat.
    3. In a medium bowl, toss together the shredded brussels sprouts, the remaining 1 tablespoon olive oil, and a pinch each of salt and pepper.
    4. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the baking sheet. Spread the apple butter over the dough. Break the ball of burrata over the dough and then arrange the mushrooms and brussels sprouts over top. Sprinkle on the provolone and the top with prosciutto.
    4. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top with fried sage. EAT!

Brussels Sprout Mushroom Pizza with Crispy Prosciutto and Sage | halfbakedharvest.com @hbharvest

Have a great Thursday! Tomorrow pizza…and the perfect Autumn breakfast!

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Comments

  1. 3 stars
    Well……a bit disappointed with the amount and use of Brussel sprouts. I feel I would like to roast the sprouts first to carmelize them.
    Putting them on raw made them not stand out in flavour.
    Otherwise the rest was good.
    We are huge Friday night pizza builders. Have tried many of your others and had great reviews and repeats.
    Keep cooking. You are good at it and have a great site.
    Stay well!

  2. 4 stars
    First, this tasted AMAZING! in the end I sprinkled a little balsamic vinegar on top, to up the acidity a tad, like another reviewer suggested. But. I think next time I’ll use the full pound of pizza dough – I couldn’t even get half the brussel sprouts on my 12-14″ crust, not all of the prosciutto, and just barely got all the mushrooms on; and it was still an inch thick going into the oven. I’m not disappointed – I’ll make a brussel sprout salad w/ the reserve, and note that this recipe makes enough for company. Just wondering if anyone else had that happen? I also put cornmeal on the baking sheet under the crust, for a little texture. Thanks so much for this recipe – it’s really really good!

    1. Hey JJ,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan

  3. 5 stars
    This is a phenomenal pizza, absolutely phenomenal. I’ve never made a pizza in my life, so this was my first. Could not have been happier with the results. I never did find instructions in either the article or the recipe instructions for how and when to use the red pepper flakes. I noticed in one of the photos tho (the dough with a thin coating of apple butter before all of the ingredients are added) that there appear to be red pepper flakes in/on the apple butter. Hopefully I am right, otherwise I’m hoping that Tieghan will give us a hint at some point in the future.

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