I think I’m officially addicted to brussel sprouts. I originally found this recipe on Pinterest and had to try it out. I’ve never had egg on a pizza before. Plus, this pizza has no sauce on it whatsoever. Sounds odd, I know. But once we sliced it up, the egg melted in with the crispy brussel sprouts and prosciutto beautifully!
Also, for a shortcut, we used Betty Crocker’s pizza crust mix opposed to making the dough from scratch. I mixed the dough, spread it into a 12-inch disc, rubbed a bit of olive oil and rosemary into the dough and pre-baked the crust for 4-5 minutes. Pre-baking the crust helps prevent the brussel sprouts and eggs from overcooking.
It’s not your typical pizza and it’s definitely not for those who prefer their eggs over hard or scrambled. But, if you love brussel sprouts as much as I do, I’d recommend giving this one a shot.
- 1 Betty Crocker pizza crust mix packet
- 1 tsp dried rosemary
- 2 tbsp olive oil
- 7-8 brussel sprouts
- 3 slices of prosciutto
- 2 eggs
- 1/2 cup of mozzarella
- salt & pepper to taste
- Pre-heat oven to 425 degrees.
- Peel off the leaves of the brussel sprouts, mix them with 1 tbsp of olive oil and a pinch of salt.
- Follow the instructions on the pizza crust mix packet and roll the dough out into a 12 inch disc. Sprinkle the disc with the dried rosemary and olive oil.
- Bake the pizza crust for 4-5 minutes and remove once the pizza begins to brown.
- Sprinkle the pizza crust with the mozzarella cheese and the brussel sprout leaves. Add the slices of prosciutto to the pizza crust and crack the 2 eggs near the center of the pizza crust.
- Bake for another 7 minutes or until the pizza is browned on the edges and the egg whites turn opaque.
- Remove the pizza from the oven and let it cool for another 5 minutes. If the eggs look a bit under done, that's okay. They will continue to cook as the pizza cools. However, we want the eggs to still be slightly runny.
- Once the pizza is cooled, slice it up and serve.
Adapted from The Candid Appetite