Instructions

1. Preheat oven to 400F, rack in the middle.
2. On a rimmed baking sheet add the Brussels Sprouts. Drizzle 3 tablespoon olive oil over top then sprinkle on the salt, pepper and garlic powder. Use your hands to gently coat and toss the sprouts on the pan.
3. Place the sprouts cut side down on the pan and roast for 12 minutes, remove from the oven, flip and place the pan back in the oven roasting for another 8-10 minutes or until the sprouts are tender. Remove from the oven and set aside.
4. Thirty minutes before baking (and the dough is ready), place a Pizza Stone on the lower third rack or invert a metal pan and place on the rack. *if using a Pizza Screen , do not preheat the screen!
5. Raise the oven temp to 550F for 30 minutes.
6. Stretch the dough into a round, thin crust (14-16” round), leaving the outer edge slightly thicker. If using the pizza stone or inverted pan, stretch out the dough and place on a flour dusted paddle. If you don’t have a paddle stretch out on a flour/corn meal dusted parchment paper.
7. Drizzle the dough with the remaining 2 tablespoon of olive oil. Top with the prosciutto, roasted sprouts and cheese crumbles. Bake on the lower third rack for 7-8 minutes, open the oven door and move the pizza to the middle rack. Bake for another 3-4 minutes or until the cheese starts to melt slightly. I like my crust a little crispy so I go for the full 4 minutes.
8. While the pizza is baking place the balsamic vinegar and honey in a pan over medium heat. Bring the pan to boil, stirring frequently and reduce the heat to low. Allow to reduce to a syrup (about 10 minutes). The liquid should coat the back of a spoon. Be careful however now to burn this or have the heat up too high. Remove from the heat, place in a glass container and allow to cool.
9. When the pizza is done, remove from the oven and place on a pizza pan or a large cutting board. Cut the pizza and drizzle with the balsamic reduction.