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For the Garlic Cream Sauce
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¼ cup Galbani® Parmesan, shredded
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1 Tbsp. unsalted butter
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1 Tbsp. extra virgin olive oil
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2 cloves garlic, minced
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½ cup heavy cream
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¼ cup whole milk
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¼ tsp. red pepper flakes
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For the Pancetta and Brussels Sprouts
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4 oz. pancetta, diced
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1 cup Brussels sprouts, sliced thin or shaved
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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For the Pizza
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7 slices Galbani Fresh Mozzarella
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8 oz. pizza dough
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½ cup red onion, thinly sliced
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¼ cup fresh basil leaves
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.
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!