Brussels sprouts and pancetta are a great combination. This duo is everywhere in the culinary world, with good reason… It’s delicious on pasta, crostini, ravioli filling, pizza and even alone as a side.
With pizza, this is a fairly common topping now, which makes me very happy. I loooove it. This pizza is light and fresh tasting with little blasts of salty flavor from the pancetta and cheese. The Brussels sprouts get a slight char along the edges, while still retaining their tenderness. I can eat one of these pizzas by myself, it’s that good and doesn’t weigh you down.
I also like making this when I’m making multiple pies. Having 3-5 different pizzas gives a nice selection for a small group. Brussels sprouts and pancetta is always a crowd pleaser!
Brussels Sprouts & Pancetta Pizza
1 ball fresh pizza dough
1/4 cup whole milk mozzarella, shredded
1/4 cup extra-sharp provolone, shredded
1 1/2 cup2 Brussels sprout leaves
5 oz pancetta, diced
2-3 tablespoons olive oil
1 garlic clove, finely minced
salt + pepper
Remove the pizza dough from the fridge 2 hours before baking. Knead and roll into a ball on a lightly floured surface. Using your hands, gently rub olive oil all over the ball before covering with plastic wrap. Let the dough rest until you are ready to make the pizza.
Mince the garlic and put in a bowl with the olive oil. Clean and trim the Brussels sprouts, gently pulling away the leaves and put them in a bowl. This takes some time, but worth the effort. Shred the provolone and mozzarella, set aside.
Over medium-high heat, cook the pancetta for 2-3 minutes. Drain and remove from the pan. Let the pancetta cool before using.
45 minutes before baking, preheat oven to 550 F with a Baking Steel or pizza stone inside.
When the dough is ready, knead and stretch into a thin round circle. Place on a pizza peel. Brush the garlic olive oil into the pizza crust. Top with the cheese, pancetta and Brussels sprouts leaves. Splash a little more olive oil on top of the sprouts.
Slide the pizza off the peel and onto the Baking Steel. Bake for 5-7 minutes and broil at the end for extra char, if you want. Keep an eye on the pizza if you broil, it will crisp up very fast.
When the pizza is finished, remove from the oven and season with a sprinkle of salt and pepper. Let it rest for 2-3 minutes before cutting.