This white pizza has a mixture of ricotta and mozzarella topped with sauteed Brussels sprouts and crispy pancetta.
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Brussels Sprouts
Brussels sprouts are one of those vegetables that I despised as a kid, but I have developed a love for them as an adult. I like them raw, shaved, or shredded in salads. I also love them roasted or sautéed, like this gnocchi Brussels sprouts dish. The caramelization gives them a nutty flavor.
Brussels sprouts are also delicious on pizza. I love the combination of Brussels and pancetta. The saltiness of the pancetta goes perfectly with the Brussels sprouts. The diced pancetta is crispy yet chewy, which is a nice contrast of texture.
Assembling the Pizza
Slice the Brussels sprouts thinly and sautee before layering on the pizza. I often prepare an entire package of Brussels and keep what I don't use on the pizza for salads or rice bowls.
For the "white" sauce, I use a mixture of ricotta cheese and shredded mozzarella. This mixture can be spread evenly over the pizza dough, but I like to leave dollops scattered over the dough for a rustic presentation. As the pizza bakes, the cheese melts and spreads.
This pizza will be a new favorite for Brussels sprouts fans. Even if you don't love Brussels sprouts, it will convert you.
Try This Pizza Next
📖 Recipe Card
Brussels Sprouts and Pancetta Pizza
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
- pizza dough for one pizza (store-bought or homemade)
- ⅓ - ½ pound Brussels sprouts (thinly sliced)
- 4 ounces pancetta (diced)
- ½ cup ricotta cheese
- 1 ¼ cup shredded mozzarella cheese (divided)
- black pepper (to taste)
- ⅛ cup grated Parmesan cheese
Instructions
- Preheat oven to 500℉.
- In a large skillet, saute the pancetta until brown. Transfer to a paper towel-lined plate. Drain the excess grease, leaving 1-2 teaspoons in the skillet. Add the brussels sprouts to the skillet and saute until softened and slightly caramelized. Set aside.
- Meanwhile, in a small bowl, add the ricotta cheese and 1 cup of the shredded mozzarella. Stir to combine. Season with black pepper to taste. Set aside.
- Lightly brush a sheet pan with oil. Place the pizza dough on the pan and shape the dough into a rectangle about the size of the sheet pan. Add spoonfuls of the cheese mixture randomly over the top of the dough. Leave the spoonfuls of cheese scattered for a more rustic look. Alternatively, spread the cheese mixture evenly over the dough. Sprinkle the remaining ¼ cup mozzarella cheese over the top. Arrange the sauteed brussels sprouts and pancetta over the cheese. Sprinkle with the parmesan cheese.
- Bake for 10-15 minutes until crust is golden brown and the cheese is melted.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Comments
No Comments