BRUSSELS SPROUT AND PANCETTA PIZZA
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
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
BRUSSELS SPROUTS WITH PANCETTA
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
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
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Fill a medium saucepan with several inches of salted water and bring to a boil. Add the sprouts and cook 2 to 3 minutes. Drain in a colander and rinse immediately under cold water. Drain well.
- Heat the oil in a large saute pan (not nonstick) over medium-low heat. Add the pancetta and saute until browned in spots, about 8 minutes. Increase the heat to medium-high. Add the sprouts, spreading them out so that they are, for the most part, in a single layer. Season with salt and pepper. Cook, turning occasionally, until the sprouts are nicely golden in spots and fork tender, about 12 minutes. If the sprouts begin to brown all over and stick to the pan, add a splash of vinegar to the pan to help loosen the browned bits.
- Transfer to a serving dish and serve.
BRUSSELS SPROUTS PIZZA CARBONARA
"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
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.
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BRUSSELS SPROUTS AND PANCETTA PIZZA - MY CASUAL PANTRY
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5/5 (1)Total Time 45 minsCategory Main DishCalories 1226 per serving
- In a large skillet, saute the pancetta until brown. Transfer to a paper towel-lined plate. Drain the excess grease, leaving 1-2 teaspoons in the skillet. Add the brussels sprouts to the skillet and saute until softened and slightly caramelized. Set aside.
- Meanwhile, in a small bowl, add the ricotta cheese and 1 cup of the shredded mozzarella. Stir to combine. Season with black pepper to taste. Set aside.
- Lightly brush a sheet pan with oil. Place the pizza dough on the pan and shape the dough into a rectangle about the size of the sheet pan. Add spoonfuls of the cheese mixture randomly over the top of the dough. Leave the spoonfuls of cheese scattered for a more rustic look. Alternatively, spread the cheese mixture evenly over the dough. Sprinkle the remaining 1/4 cup mozzarella cheese over the top. Arrange the sauteed brussels sprouts and pancetta over the cheese. Sprinkle with the parmesan cheese.
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- In a large bowl combine the warm water and yeast. Lightly stir and allow to rest for about 5 minutes. Add the salt, sugar, 1 tablespoon olive oil and flour. Mix with a wooden spoon until it comes together into a shaggy dough. Add a bit more water, a little at a time, if the dough is too dry. Turn out onto a lightly floured work surface and knead for about 5 to 7 minutes until it is smooth and elastic. Return the dough to the mixing bowl, that has been greased and turn it over to coat both sides. Cover with plastic wrap, loosely, and a damp kitchen towel. Set in a warm place to double in size, about 1 hour.
- In the meantime, prepare the other toppings. Separate the Brussels sprout leaves and throw them onto a baking sheet. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and ½ teaspoon black pepper. Toss to evenly coat and roast in the oven for about 10 to 15 minutes, or until the leaves are crispy. Remove from oven and allow to cool.
- Sauté the diced red onion in 1 tablespoon olive oil and season with remaining ½ teaspoon salt and ½ teaspoon black pepper, for about 5 minutes, or until translucent and slightly browned. Allow to cool down.
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#15-minutes-or-less #time-to-make #course #preparation #occasion #for-1-or-2 #main-dish #oven #pizza #taste-mood #savory #equipment #number-of-servings #presentation #served-hot
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