Brussels Sprout and Pancetta Pizza
Elevate your pizza night with this irresistible Brussels Sprout and Pancetta Pizza, a gourmet twist sure to delight your taste buds. Featuring a crispy, golden crust topped with creamy mozzarella, fragrant sautéed garlic, caramelized Brussels sprouts, and crispy pancetta, this creation strikes the perfect balance of savory, smoky, and fresh flavors. A sprinkle of Parmesan cheese and optional red pepper flakes adds an extra layer of depth and heat, making each bite unforgettable. Easy to prepare with just 15 minutes of prep time, this recipe is ideal for weeknight dinners or casual gatherings. Perfect for veggie lovers and pizza enthusiasts alike, this sophisticated pie will have everyone asking for seconds. With simple ingredients and a quick bake time, it's a must-try for fans of creative homemade pizzas!
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Recipe Information
Ingredients
- 1 ball (approximately 12-14 oz) Pizza dough
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 cup Brussels sprouts, thinly sliced
- 4 oz Pancetta, diced
- 1 cup Mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Red pepper flakes (optional)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Cornmeal (for dusting)
Instructions
Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet in the oven to heat up.
Lightly dust a clean surface with flour and stretch or roll out the pizza dough into a 12-inch circle.
Transfer the dough to a sheet of parchment paper sprinkled with cornmeal. This will make it easier to transfer the pizza to the oven.
Brush the surface of the dough with 1 tablespoon of olive oil, leaving about a 1-inch border around the edges.
In a skillet over medium heat, cook the diced pancetta for 5-6 minutes until crispy. Remove from the skillet and set aside.
Using the same skillet, add 1 tablespoon of olive oil and sauté the minced garlic for 30 seconds until fragrant. Add the sliced Brussels sprouts, season with salt and pepper, and cook for 2-3 minutes until slightly softened.
Spread the shredded mozzarella evenly over the pizza dough. Top with the sautéed Brussels sprouts, crispy pancetta, and grated Parmesan cheese. Sprinkle red pepper flakes if desired.
Carefully slide the pizza with the parchment paper onto the preheated pizza stone or baking sheet in the oven. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for 2-3 minutes. Slice and serve immediately.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 1.6 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
