Best 5 Brussels Sprout And Pancetta Pizza Recipes

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Craving a unique and flavorful pizza experience? Look no further than the Brussels Sprout and Pancetta Pizza, a culinary delight that combines the best of both worlds. This delectable dish features a crispy, golden crust topped with a savory blend of roasted Brussels sprouts, smoky pancetta, creamy mozzarella cheese, and a hint of garlic. The slightly bitter notes of the Brussels sprouts are perfectly balanced by the salty, fatty richness of the pancetta, creating a symphony of flavors in every bite. Paired with the gooey, melted mozzarella and the aromatic garlic, this pizza is a feast for the senses.

But that's not all! This versatile Brussels Sprout and Pancetta Pizza can be customized to suit your preferences. If you're a fan of spicy heat, feel free to add a sprinkle of chili flakes or top it with slices of jalapeños. For a tangy twist, drizzle some balsamic glaze over the cooked pizza before serving. Experiment with different types of cheese, such as sharp cheddar or crumbled goat cheese, to create unique flavor combinations. The possibilities are endless, so get creative and enjoy the culinary journey!

Here are our top 5 tried and tested recipes!

BRUSSELS SPROUTS PIZZA CARBONARA



Brussels Sprouts Pizza Carbonara image

"Remember when almost every pizza had Italian red sauce on it, and toppings like meatballs and peppers? You could get a whole pie from your local pizzeria, or just grab a slice at the counter. It was delicious - but very predictable. Oh my, has pizza changed over the past 40 years! The beginning of the evolution was in the early 1980s, when Alice Waters started making California pizzas in the café above her Berkeley restaurant Chez Panisse. She would put anything on them, as long as the ingredients were fresh, local and organic: tomato sauce, homemade fennel sausage and black olives; or chanterelle mushrooms, roasted onions and mozzarella. Her combinations were surprising and so delicious! In 1982, Wolfgang Puck, the genius chef/owner of Spago in L.A., also started making California pizzas, and soon people were traveling across the country to try Spago's pies. You can still order the most famous one, topped with dill crème fraîche, smoked salmon and caviar. One of my favorite places to have pizza (at least before the pandemic) was at Marta, a wonderful trattoria in New York City. I ordered a Brussels sprouts pizza there a while back, and it was so good that I came right home and made my own version with thinly shaved Brussels sprouts and lots of carbonara sauce. I think you'll love it!" says Ina.

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield Four 9-inch individual pizzas

Number Of Ingredients 12

1 1/2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk ricotta (9 ounces)
2 extra-large egg yolks
Kosher salt and freshly ground black pepper
Good olive oil
8 ounces pancetta, 1/8-inch diced
4 8-ounce balls store-bought pizza dough
1/2 cup freshly grated Italian Parmesan cheese
1/2 cup freshly grated Italian Pecorino cheese
12 ounces Brussels sprouts, trimmed and thinly sliced (see Cook's Notes)

Steps:

  • Preheat the oven to 475˚ F. Arrange two racks evenly spaced in the oven.
  • For the béchamel, pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of a spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
  • Heat 1 tablespoon olive oil in a medium (10- to 11-inch) sauté pan, add the pancetta and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.
  • Flip over two sheet pans and put 12-by-18-inch pieces of parchment paper on each pan. Roll and stretch 2 of the pizza doughs into a 9- or 10-inch circle (they don't want to be perfect!) on the parchment papers. Leaving a 1-inch border, spread 1/2 cup of the béchamel on each pizza and sprinkle with 2 tablespoons of the Parmesan, 2 tablespoons of the Pecorino and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tablespoons olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza into 6 wedges with a large chef's knife and serve hot. Repeat for the remaining two pizzas.

ROASTED BRUSSELS SPROUTS WITH PANCETTA



Roasted Brussels Sprouts with Pancetta image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1/2 pound sliced pancetta, diced
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
8 baby Yukon gold potatoes, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced

Steps:

  • Preheat oven to 425 degrees F.
  • Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.

BRUSSELS SPROUTS WITH PANCETTA



Brussels Sprouts with Pancetta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Steps:

  • Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
  • Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

BRUSSELS SPROUTS WITH PANCETTA



Brussels Sprouts With Pancetta image

This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.

Provided by Amanda Hesser

Categories     quick, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1/2 cup veal stock or rich chicken broth, more if needed
2 tablespoons chopped parsley

Steps:

  • Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
  • Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
  • Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 26 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 488 milligrams, Sugar 7 grams, TransFat 0 grams

BRUSSELS SPROUT AND PANCETTA PIZZA



Brussels Sprout and Pancetta Pizza image

Make and share this Brussels Sprout and Pancetta Pizza recipe from Food.com.

Provided by DrGaellon

Categories     Savory

Time 14m

Yield 2 serving(s)

Number Of Ingredients 8

4 Brussels sprouts
1/2 lb pizza dough
6 ounces buffalo mozzarella
1 garlic clove, sliced thin
2 ounces diced pancetta
grated parmigiano-reggiano cheese
salt
olive oil

Steps:

  • Preheat oven to 550°F with a pizza stone on the lowest rack.
  • Cut 1/4" off the stem end of each Brussels sprout, then cut out the core. Discard any bruised or damaged outer leaves, then separate the remaining leaves.
  • Sprinkle pizza peel with cornmeal, then form dough into a pizza. Tear mozzarella into 10-12 pieces and scatter over dough. Distribute Brussels sprout leaves over the pizza. Scatter garlic and pancetta over dough as well. Sprinkle with Parmigiano and salt, then drizzle with olive oil.
  • Slide pizza onto hot stone. Bake 12-14 minutes; check after 7 minutes, turning 180° if baking unevenly.

Nutrition Facts : Calories 273, Fat 19.3, SaturatedFat 11.2, Cholesterol 67.3, Sodium 543.3, Carbohydrate 5.3, Fiber 1.1, Sugar 1.6, Protein 20.1

Tips:

  • Choose the right Brussels sprouts: Select firm, deep green Brussels sprouts with tightly closed leaves. Avoid any sprouts that are yellowing or have brown spots.
  • Trim the Brussels sprouts: Cut off the stem end of each Brussels sprout and remove any wilted or damaged outer leaves.
  • Slice the Brussels sprouts thinly: Use a sharp knife or a mandoline to slice the Brussels sprouts thinly. This will help them cook evenly.
  • Cook the Brussels sprouts until tender: You can cook the Brussels sprouts in a variety of ways, such as roasting, sautéing, or steaming. Make sure to cook them until they are tender but still have a slight crunch.
  • Use high-quality pancetta: Pancetta is a type of Italian bacon that is cured with salt, pepper, and herbs. It has a slightly smoky and salty flavor. Look for pancetta that is thinly sliced and has a good amount of fat.
  • Don't overcrowd the pizza: When assembling the pizza, make sure not to overcrowd it with toppings. This will prevent the pizza from cooking evenly.
  • Bake the pizza at a high temperature: Pizza is best cooked at a high temperature. This will help to create a crispy crust and prevent the toppings from becoming soggy.

Conclusion:

Brussels sprout and pancetta pizza is a delicious and unique way to enjoy these two ingredients. The Brussels sprouts provide a slightly bitter and nutty flavor, while the pancetta adds a smoky and salty flavor. The combination of the two is simply irresistible. This pizza is perfect for a quick and easy weeknight meal or for a fun party appetizer. So next time you're looking for a new and exciting pizza recipe, give Brussels sprout and pancetta pizza a try. You won't be disappointed!

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