I’ve always had this fantasy in my head where I’d eat pizza everyday of my life and I’d never get bored of it. I don’t think you quite understand just how much I love pizza. How deep my admiration for pizza runs. It’s pretty deep. Deeper than any ocean and higher than any mountain, that’s for sure. In my fantasy, everyday would be an entirely new (and entirely delicious) type of pizza. New toppings, along with new crusts and various different cheeses. That’s 365 days of nothing but fun and exciting pizzas. Can you live with that? I can totally live with that.
Crispy pancetta and earthy Brussels sprouts will make this your new go-to pizza recipe – Brussels Sprout & Pancetta Pizza.
|3/4 c. refrigerated jarred or homemade basil pesto|
|1 recipe Easy Homemade Dough (link in step 1) or one 1 1/2-lb. ball pizzeria dough|
|4 oz. pancetta, finely chopped|
|12 oz. Brussels sprouts, trimmed and sliced|
|1/2 small red onion, thinly sliced|
|2 tsp. olive oil|
|1/4 c. grated Pecorino cheese|
- Preheat oven to 475 degrees F. Spread pesto all over Easy Homemade Dough. Top with pancetta; bake 15 minutes.
- In large bowl, toss Brussels sprouts and onion with oil and 1/4 teaspoon pepper. Sprinkle over pancetta. Top with Pecorino. Bake 20 minutes or until sprouts are golden brown. Grate zest from lemon all over pizza.
About 505 cals, 14 g protein, 48 g carbs, 29 g fat (6 g sat), 4 g fiber, 765 mg sodium.