This pizza recipe was heavily inspired by one that Gaby Dalkin of What’s Gaby Cooking posted on her website; we ended up doing our own variation of the general idea based on what we happened to have in our fridge at the time. My husband had just bought some brussels sprouts at our local farmer’s market yesterday so this jumped out at me as a good new way to use them! We had some pancetta and goat cheese based on other recipes we have cooked recently and decided to sub in those elements as replacements. We combined this with our normal peppery garlic pizza oil recipe and my favorite thin crispy crust using homemade dough.
While I love a thin crispy crust, it does make transferring it to a pizza stone a little tricky since it can rip or stretch really easily. I really like pre-cooking my dough on a hot pizza stone, but unfortunately it means you can’t form the dough on the stone. The best trick I have found so far is to get the dough on the edge of a cutting board (make sure its well floured so it slide right off) and then slide it off the board onto the stone.
Brussels Sprout and Pancetta Pizza
Servings: 4 People
- Premade Pizza Dough Recipe on blog
- 1 Leek Cut into thin slices (make sure to wash it first)
- 5-6 Brussels Sprouts cut or shaved into thin slices
- 1/2 Cup Mozzarella Cheese
- 1/4 Cup Goat Cheese
- Pancetta rendered (about 10 minutes over medium heat with some oil), use to top pizza to taste
- 1/4 Cup Olive Oil
- 1/2 Tsp Fennel Seeds
- 1/2 Tsp Red Pepper Flake
- 1/4 Tsp Oregano
- 3 Garlic Cloves smashed
- Salt & Pepper to taste
- Preheat the oven to 450F with the pizza stone in the oven if using one.
- Roll out the dough to the size and shape desired. I roll mine thin. Combine all of the oil ingredients in a small sauce pan and heat on medium for about 10 minutes, but do not allow the garlic to burn.
- When the oven is preheated, transfer the dough to the pizza stone or pan and apply the oil to the top of the dough. Cook the dough for about 5 minutes.
- Remove the dough and cover with all of the toppings. Cook for another 8-10 minutes until the cheese is just browned.