Brussels Sprouts Prosciutto Pizza

Brussels Sprouts with Prosciutto and Caramelized Onions on Ciabatta Bread


  • 23 small Ciabatta rolls or 1 large loaf
  • 25 brussels sprouts, trimmed, thinly sliced
  • 2 onions, cut in half and sliced
  • 46 slices prosciutto
  • 1 1/2 C. shredded mozzarella cheese
  • 2 Tbls. olive oil (plus additional for brushing on bread)
  • 1 Tbls. butter
  • 1 clove garlic, peeled and cut in half
  • 1 tsp. balsamic vinegar
  • goat cheese
  • pinch red pepper flakes
  • Optional: Balsamic glaze to drizzle over top of each pizza


  1. Preheat oven to 425 F
  2. In large saute pan, over medium heat, melt butter and 1 tbls. olive oil. Add onions, toss well to coat, then lower heat and cook slowly over low heat, stirring occasionally, to caramelize, about an hour to hour and a half. Alternatively, you can sauté the onions until they become soft, lightly browned and transparent, about 15 minutes but they won’t have that deep caramelized onion flavor (but still good!)
  3. Add balsamic vinegar, stir and continue to cook a few minutes until absorbed. Remove from heat and set aside.
  4. While onions are cooking, trim brussels sprouts and thinly slice. Put sprouts in bowl and toss with 1 tbls. olive oil (if you have garlic flavored olive oil you could use that) Add a little salt & pepper to taste.
  5. Slice ciabatta rolls in half lengthwise. Brush with olive oil. Cut garlic clove in half and rub over bread.
  6. Top each half of ciabatta with some mozzarella cheese (about 1/4 cup), then evenly distribute some onions and brussels sprouts on top (you may have extra onions and sprouts).
  7. Tear apart prosciutto into pieces and add to pizzas.
  8. Dot with a few chunks of goat cheese over each pizza.
  9. Sprinkle with a pinch of red pepper flakes.
  10. Bake in oven about 8-10 minutes until bread is crispy, cheese is melted and sprouts begin to brown a bit.
  11. Opt. drizzle with balsamic glaze.