Fall Pancetta Brussels Sprout Pizza
Serves: 4
Ingredients
For the Garlic Cream Sauce
- 1/4 cup Galbani® Parmesan, shredded
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 tsp. red pepper flakes
For the Pancetta and Brussels Sprouts
- 4 oz. pancetta, diced
- 1 cup Brussels sprouts, sliced thin or shaved
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Pizza
- 7 slices Galbani Fresh Mozzarella
- 8 oz. pizza dough
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves
Directions
For the Garlic Cream Sauce
- Melt butter and olive oil on medium heat. Add minced garlic and stir.
- Raise heat to medium-high. Add cream, milk, Parmesan, and red pepper flakes. Stir constantly and bring to a boil. Boil until slightly thickened, about 2–3 minutes. Remove from heat and set aside.
For the Pancetta and Brussels Sprouts
- In a separate pan, cook pancetta over medium heat until lightly crispy but fat is not completely cooked off.
- Turn off heat, then stir in Brussels sprouts and season with salt and pepper.
For the Pizza
- Preheat oven to 450 degrees F.
- Roll out dough to fit a 12-inch, lightly greased pizza pan.
- Place dough onto pan, fitting to edges.
- Spread garlic cream sauce over dough, leaving a 1-inch border.
- Evenly scatter Brussels sprout/pancetta mixture, followed by sliced red onion. Then top with Mozzarella.
- Bake until crust is golden brown, and cheese is bubbling and melted, about 15 minutes.
- Remove from oven and sprinkle with basil.
Fresh tip from the
Mozzarella Experts
Keep your pizza fresh and crisp by placing your Mozzarella slices on a tea towel to absorb any excess moisture for a few minutes before topping your pizza!