Arranging pizza dough in a hot cast-iron skillet ensures you’ll get a crisp crust and allows you to build a hefty layer of toppings. You might not immediately think of Brussels sprouts as a pizza topping, but they’re wonderful, especially when paired with prosciutto. Look for pre-shredded sprouts to save a few minutes of prep time.

Active time: 15 minutes | Total time: 25 minutes

Brussels Sprouts & Prosciutto Skillet Pizza

Ingredients

• 2/3 cup (168g) part-skim ricotta cheese
• 1/4 cup (28g) shredded Parmesan cheese
• 10 oz (283g) whole-wheat pizza dough
• All-purpose flour, for dusting
• 2 tbsp olive oil, divided
• 3 cups (173g) Brussels sprouts, shredded
• 1/2 cup (50g) onion, thinly sliced
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 oz (28g) prosciutto, thinly sliced and torn into small pieces

Directions

Preheat the oven to 450°F (230ºC). In a medium bowl, combine the ricotta and Parmesan. On a lightly floured work surface, roll the dough into a 10 1/2-inch circle.

Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 tbsp of oil to the pan and swirl to coat. Add the Brussels sprouts, onion, salt and pepper; sauté until the sprouts are crisp-tender, about 4 minutes. Remove the mixture from the pan.

Add the remaining 1 tbsp of oil to the pan and swirl to coat. Remove the pan from heat. Carefully arrange the dough in the pan, slightly extending the edges up the sides of the skillet. Spread the ricotta mixture over the dough; top with the sprouts mixture. Arrange the prosciutto over the sprouts. Bake until the dough is done and the prosciutto is crisp, 10–12 minutes. Cut into 8 wedges.

Serves: 4 | Serving Size: 2 wedges

Nutrition (per serving): Calories: 403; Total Fat: 16g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 3g; Cholesterol: 23mg; Sodium: 749mg; Carbohydrate: 49g; Dietary Fiber: 7g; Sugar: 7g; Protein: 18g

Nutrition Bonus: Potassium: 677mg; Iron: 14%; Vitamin A: 31%; Vitamin C: 176%; Calcium: 23%

Originally published October 16, 2020; Updated July 2026