Make this sweet and savory pizza with your leftovers!
2-10” Organic Sprouted Spelt Crusts
Honey Ham (thinly sliced, about 8 slices)
Sweet Potato Casserole (enough to spread thinly on 2 crusts)
Crispy Brussel Sprout leaves (about 8 Brussel Sprouts)
Honey (drizzle)
2 Tbsp. Olive Oil (separated)
2 Tbsp. Whipping Cream (optional)
Salt (to taste)
Pepper (to taste)
Preheat oven to 375 degrees. Take your 10” crusts and bake for 3-5 minutes until it’s slightly crispy, take it out of the oven and set aside to cool.
Crispy Brussel Sprout Leaves Recipe:
Clean your Brussel Sprouts and cut the ends off so that the leaves fall off, you can also pull them off. Place the leaves on wire rack or paper towel and let them dry for 5-10 minutes. Toss them in olive oil and salt and pepper, line a baking sheet with parchment paper and lay the leaves out in a single layer on a baking sheet and cook until they are nice and crispy, about 3-5 minutes, all ovens are not the same so watch them to make sure you don’t burn the leaves. Set them aside.
Use leftover sweet potato casserole, mash the sweet potatoes then whisk until smooth. You can also place them in a saucepan with 2 Tbsp. of whipping cream, stirring until sweet potatoes are creamy. This will be the base of your pizza. Set it aside. Take your thinly sliced ham and fry it lightly in a little olive oil in a frying pan at medium heat. Take it out of the pan and put it on a paper towel lined plate to soak up any grease.
Building your pizza:
Heat mashed sweet potatoes thoroughly then spread a thin layer on the base of the crust all the way to the edges, take the ham and lay on top of the sweet potatoes. Take the crispy Brussel Sprouts and sprinkle on top of the ham and lightly drizzle the honey on top. Cut into slices and enjoy this Christmas dinner leftover treat.
