Pizza with Brussels Sprouts and Pancetta

I had some brussels sprouts to use up and adding it to a pizza seemed like the natural thing to do. With some bacon of course. I took the basic premise from one of my favorite fall meals – roasted brussels and pancetta over creamy polenta and decided to make pizza out of it. YUM. In addition, I wanted to use up some of the 12,000 string cheeses I bought a costco a while back so I stuffed the crust with cheese. Win.

Pizza with Brussels Sprouts and Pancetta
Just the Tip

What I used:

  • 1 pound whole wheat pizza dough (I like the frozen kind from whole foods)
  • 1 1/2-2 cups part-skim shredded mozzarella
  • 1/2 cup grated parmesan
  • 1/2 cup cubed pancetta
  • 6-10 brussels sprouts, leaves removed
  • freshly ground black pepper, red pepper flakes
  • 2 small garlic cloves, sliced
  • olive oil

What I did:

  1. Preheat oven to 450. If you have a pizza stone, place the pizza stone in the oven and pre-heat that as well.
  2. Roll out the dough to a large thin circle on a floured surface. Once the oven/pizza stone is pre-heated, transfer the dough to the stone (or other pan). If you’re going to do the stuffed crust thing (win), decorate the perimeter of your dough with string cheese and fold over to make a crust. Sprinkle the mozzarella over the dough, then add the brussels, pancetta, garlic, and a sprinkle of crushed red pepper and black pepper. Grate some parmesan over top and bake for 12-15 minutes until the cheese is bubbly and browned.

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