Prepare the DeLallo Pizza Dough Kit according to the directions on the bag, allowing the dough to rise in a warm place for 30-45 minutes.
Meanwhile, preheat the oven to 450 degrees F. If you have a pizza stone, stick it in the oven about 30 minutes before you are ready to bake the pizzas.
Heat a large skillet over medium-high heat. Add the olive oil and the brussels sprouts in a single layer and sprinkle with brown sugar and salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Remove from the heat.
Once the pizza dough is ready, divide the dough in half. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizza on a piece of parchment paper, then use your hands to gently tug, pull and push the pizza dough into your desired shape. If you don't have a pizza stone, place the pizzas on two cookie sheets.
In a bowl, mash together the pesto + roasted garlic. Spread the pesto evenly over both pizzas. Add the brussels sprouts, dividing them evenly among the two pizzas. Finally top each pizza with the cheese.
Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey.
Meanwhile, melt the butter in a skillet set over medium heat. Once the butter has melted, add the sage and allow the butter to brown and the sage to fry. Once the sage has been cooking for 30 seconds, flip and cook another 30 seconds. Then remove the sage from the skillet to a paper towel lined plate. Keep the browned butter warm.
When the pizzas come out of the oven, top each with fresh prosciutto, fried sage leaves and just a little drizzle of butter. Slice and EAT!