Pancetta and Brussels Sprout Pizza

We’ve polished off an entire cake, a whole batch of brownies, and 2-3 pints of gelato in the last week. It’s been like that around here.

I’d like to think it’s preparing me for the BBQ binge that’s happening in a few days [it’s not].

In an effort to bring some balance, I bring pizza! With greenery on it! That totally counts as a vegetable even if it’s so roasted that it’s not green anymore.

I went the lazy route and picked up dough at the fridge for $3 instead of waiting for my own to be made. The flour in my pantry is much better suited for cake and brownies instead of pizza dough. I went the pancetta route mostly because I can’t stand the bacon in the meat department, and I didn’t want a whole package. It is much, much saltier than bacon, remember. I liked it, but if you don’t like super salty, I’d go with a few less pieces. Brussels! All the brussels. I actually could have gone for more than the 1/2lb I grabbed. Shredding them up means they actually break apart when you take a big bite. There isn’t anything more annoying than taking a bite of pizza and half your toppings sliding off.

I went lighter on the cheese because I wanted to taste every salty morsel of pancetta. I nixed any sort of pizza sauce because it’d overwhelm the pizza.

It’s a seriously delicious combination. I hear it pairs well with brownies.

Inspiration: How Sweet It Is

Ingredients

• 1 pizza dough
• 6 slices pancetta, diced
• 1/2lb brussels sprouts, shredded
• 4oz fontina cheese, shredded
• 1 shallot, diced
• 2 gloves of garlic, minced
• olive oil for brushing
• Dried Italian herbs [basil, oregano, rosemary, thyme, sage]

Preparation

Preheat an oven to 375° and spray a pizza pan with olive oil or other nonstick spray. If the dough was being kept cool, let it come to room temperature while you prepare the toppings.

In a skillet on medium high heat, cook the pancetta until the edges are crispy. Remove to a paper towel with a slotted spoon and leave the grease. Turn the heat down to medium low and add the shallot, cooking for 3-5 minutes until soft. Add the brussels and garlic, stirring to coat in the pancetta grease. Cook for another 5-6 minutes until they’re soft and fragrant. Remove from heat and set aside. Mix the pancetta in with the brussels.

Stretch or roll out the pizza dough to fit on your pizza pan. Brush the dough with olive oil, sprinkling liberally with your Italian herb mixture. Sprinkle the brussels mixture evenly over the dough. Try not to lick your fingers. Cover with the cheese.

Bake for 25-30 minutes until the cheese melted and the crust starts to turn golden brown. Allow to cool for a few minutes before cutting with a pizza cutter and devouring.