Food: Brussel Sprouts, Mushroom, Sage Pizza

Over the weekend I walked into Rise Pizza restaurant in Burlingame, California only because I was craving pizza. Although the decor was inviting, I noticed my favorite and normal all inclusive wasn’t offered on their menu. I was hesitant, until I realized while  making my way down the line that I could actually add a few toppings  and create my very own pizza. The place was rustic, inviting and the staff very friendly. Which made my first-experience less stressful when they worked with me in creating  the perfect artisan pizza with the most freshest of ingredients and the tastiest crust. I was in pizza-heaven.

In light of my experience, I decided to search for a pizza to make at home and here’s one that stood out for me this time around:


  • 3 tablespoons extra virgin olive oil
  • 8 fresh sage leaves
  • 1 pound mixed wild mushrooms or cremini mushrooms, sliced
  • kosher salt and pepper
  • 2 tablespoons butter
  • 1 clove garlic, minced or grated
  • 1/2 cup fresh herbs, roughly chopped (I like basil and thyme)
  • 1 pound brussels sprouts, shredded
  • 1/2 pound pizza dough, homemade or store-bought
  • 2 tablespoons apple butter
  • 1 pinch crushed red pepper flakes
  • 8 ounces fresh burrata cheese
  • 1 1/2 cups shredded provolone cheese
  • 3 ounces prosciutto, torn

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