Brussels Sprouts and Prosciutto Flatbread

Roll the dough: Sprinkle some flour on your counter. Using a rolling pin, or a long glass bottle (like a wine bottle!) roll out the dough into a rough ¼-inch thick rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until the crust is lightly golden, 10-12 min. (If you’re making pizza for 4 people, use 2 baking sheets - one for each pizza dough.)

Prep: Meanwhile, wash and dry all produce. Slice the tomatoes into ¼-inch slices.

Cook the Brussels sprouts: Heat a large pan over medium-high heat. Add a drizzle of oil, then the Brussels sprouts. Cook, stirring occasionally, until just golden and the mixture is dry, 4-5 min.

Assemble the flatbread: Spread the pesto over the par-baked dough. Sprinkle with mozzarella, then layer on the tomato slices and Brussels sprouts mixture. Return to the oven and bake until the cheese melts, 5-7 min.