Brussels Sprout & Pancetta Pizza

Mike Garten

Yields:

Active Time:

20 mins

Total Time:

50 mins

Crispy pancetta and earthy Brussels sprouts will make this your new go-to pizza recipe.

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Ingredients

3/4 cup 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 cup grated Pecorino cheese
1 lemon

1. Step 1Preheat oven to 475 degrees F. Spread pesto all over Easy Homemade Dough. Top with pancetta; bake 15 minutes.
2. Step 2In 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.

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