Ina Garten’s Cozy Brussels Sprouts Pizza Carbonara Recipe

Brussels sprouts pizza carbonara transforms ordinary ingredients into a culinary masterpiece that defies traditional expectations.

Little green vegetable gems nestled atop a crispy canvas create unexpected magic in every single bite.

Creamy cheeses and savory pancetta elevate this unconventional dish beyond standard pizza fare.

Rich layers of flavor dance between rustic and sophisticated, challenging typical ingredient combinations.

Comfort meets gourmet in a single slice that promises to surprise and delight the palate.

Quick preparation and simple techniques make this recipe accessible for home cooks seeking something extraordinary.

Each mouthwatering combination promises a delectable journey through inventive Italian-inspired cuisine: prepare to be amazed.

Why You’ll Adore Ina Garten’s Brussels Sprouts Pizza Carbonara

• Elevate Pizza Night: Transform the classic pizza experience with gourmet ingredients like pancetta, Brussels sprouts, and a creamy béchamel sauce that turns an ordinary meal into a restaurant-worthy culinary adventure.
• Quick Fancy Flavor Fusion: Combine Italian carbonara-style elements with pizza, creating a sophisticated dish that blends crispy pancetta, nutty Brussels sprouts, and rich cheeses in under 30 minutes of active cooking time.
• Unexpected Veggie Delight: Reinvent Brussels sprouts by roasting them directly on pizza, which caramelizes their edges and introduces a delightful crispy texture that even veggie-skeptic diners will enjoy.

What Goes Into the Brussels Sprouts Pizza Carbonara

• Pizza Dough: Homemade or store-bought dough perfect for creating crispy, delicious pizza foundation.
• Parchment Paper: Non-stick surface for easy pizza preparation and clean transfer to oven.

• Milk: Creamy base for smooth béchamel sauce with rich texture.
• Butter: Adds richness and helps create smooth roux for béchamel.
• Ricotta Cheese: Soft cheese that provides creamy, mild flavor to sauce.
• Parmesan Cheese, Pecorino Cheese: Classic hard Italian cheeses with sharp, salty notes for depth of flavor.
• Egg Yolks: Enriches sauce and adds luxurious silky texture.

• Pancetta: Traditional Italian cured pork that provides salty, crispy texture.
• Brussels Sprouts: Slightly bitter vegetable that adds nutty flavor and nutritional value.
• Olive Oil: Helps roast Brussels sprouts and adds smooth Mediterranean flavor.

• Salt, Black Pepper: Essential seasonings to enhance overall taste of pizza.
• Flour: Thickening agent for creating smooth béchamel sauce.

How to Bake Ina Garten’s Pizza Carbonara at Home

Step 1: Warm Up The Oven

Crank your oven to a toasty 475°F (240°C). Position two racks evenly inside for perfect heat distribution.

Step 2: Create Creamy Béchamel Sauce

• Heating milk in a small saucepan until it simmers
• Melting butter in a medium saucepan
• Whisking in flour and cooking for 2 minutes
• Slowly incorporating hot milk
• Simmering until sauce thickens
• Stirring in
• Ricotta
• Egg yolks
• Salt
• Pepper

Set sauce aside to cool slightly.

Step 3: Crisp Up Pancetta

• Heat olive oil in a medium sauté pan
• Cook pancetta for 4 minutes until half-crisp
• Transfer to paper towel-lined plate

Step 4: Prepare Pizza Canvas

• Line two sheet pans with parchment paper
• Roll pizza dough into 9-10 inch circles
• Leave a 1-inch border around edges

Step 5: Layer Flavor Foundations

• Spread béchamel sauce on each pizza
• Sprinkle cheeses
• Parmesan
• Pecorino
• Add pancetta pieces
• Toss Brussels sprouts with olive oil
• Distribute sprouts evenly across pizzas

Step 6: Bake To Perfection

• Slide pizzas into preheated oven
• Bake 15-20 minutes until crust turns golden brown
• Check bottom for crispy texture
• Slice into 6 wedges
• Serve piping hot

Enjoy your gourmet dish!

Tips for a Golden Crust & Creamy Topping

• Unleash Dough Potential: Let pizza dough rest at room temperature for 30 minutes, making it pliable and easier to stretch without tearing.
• Master Brussels Sprout Slicing: Use a sharp knife to cut sprouts paper-thin, ensuring quick, even cooking and maximum crispiness on the pizza.
• Craft Silky Béchamel: Whisk the sauce gently over low heat, preventing lumps and burning while creating a smooth, creamy base for your pizza.
• Perfect Pancetta Technique: Sauté pancetta until just lightly golden, preserving its rich flavor and preventing over-charring in the hot oven.
• Boost Crispy Crust Secrets: Preheat baking trays in the oven to create an instant sizzling surface that guarantees a perfectly crisp pizza bottom.

Storing Ina Garten’s Brussels Sprouts Pizza

• Freeze: Flash-freeze individual pizza slices on a baking sheet first. Wrap each slice tightly in plastic wrap, then transfer to a freezer-safe bag to prevent freezer burn. Store up to 2 months for maximum flavor preservation. Thaw overnight in the refrigerator for best texture and taste.
• Refrigerate: Cool pizza completely at room temperature to prevent condensation. Pack slices in an airtight container with parchment paper between layers to maintain crispness. Consume within 3 days for optimal quality and freshness.
• Reheat: Revive pizza slices using a skillet for crispy bottom and melted cheese. Warm on medium-low heat with a lid for 3-4 minutes, allowing even heating without drying out the crust.

Flavor Swaps for Ina Garten’s Pizza Carbonara

• Rustic Sprout Carbonara Flatbread: Replace pizza dough with homemade rustic flatbread, using whole wheat flour for a nutty flavor and additional texture.
• Vegetarian Green Delight Pizza: Swap pancetta with roasted golden mushrooms and add crispy kale chips for a plant-based alternative that maintains rich umami notes.
• Spicy Mediterranean Pizza Remix: Incorporate crumbled feta cheese, red pepper flakes, and add thin slices of kalamata olives to create a Mediterranean-inspired version with bold, zesty flavors.
• Autumn Harvest Pizza Edition: Substitute Brussels sprouts with roasted butternut squash cubes and add crispy sage leaves for a seasonal interpretation that highlights fall ingredients.

Concluding Bite for Ina Garten’s Pizza Carbonara

Culinary creativity meets comfort in Ina Garten’s Brussels Sprouts Pizza Carbonara, a delightful twist on classic Italian fare.

Gourmet ingredients dance together, transforming simple components into an extraordinary meal.

Pancetta’s salty crunch harmonizes with creamy béchamel, creating complex flavor profiles.

Crispy Brussels sprouts add unexpected texture and depth to each slice.

Pizza lovers will appreciate this sophisticated yet approachable dish that elevates weeknight dining.

Slice, savor, share this masterpiece – you’ll want friends experiencing these irresistible flavors alongside you.

Snap a photo, tag #InaGartenPizza, drop a comment celebrating culinary magic, and spread deliciousness across social media.

Ina Garten Brussels Sprouts Pizza Carbonara Recipe

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4.8 from 38 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Ina Garten’s Brussels Sprouts Pizza Carbonara brings Italian comfort to your kitchen with a delightful twist. Crispy pancetta, creamy cheese, and roasted brussels sprouts create a luxurious pizza experience that promises to elevate your next meal.

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Ingredients

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Main Ingredients:

• 4 8-ounce (226 grams) store-bought pizza dough balls
• 12 ounces (340 grams) Brussels sprouts, trimmed and thinly sliced
• 8 ounces (226 grams) pancetta, ⅛-inch diced

Dairy and Cheese Ingredients:

• 1½ cups (360 milliliters) whole milk
• 1 cup (226 grams) whole milk ricotta
• ½ cup (50 grams) freshly grated Italian Parmesan cheese
• ½ cup (50 grams) freshly grated Italian Pecorino cheese
• 2 tablespoons (28 grams) unsalted butter
• 2 extra-large egg yolks

Seasoning and Finishing Ingredients:

• 2 tablespoons (16 grams) all-purpose flour
• Kosher salt
• Freshly ground black pepper
• Good olive oil

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Instructions

1. Preheat the oven to 475°F (240°C) and position two racks at equal distances to ensure even heat distribution.
2. Create the creamy béchamel sauce by gently warming milk in a small saucepan until it reaches a subtle simmer. In a separate medium saucepan, melt butter over medium-low heat, then whisk in flour, cooking for approximately 2 minutes while stirring continuously. Gradually incorporate the heated milk, switching to a wooden spoon and simmering for 2-5 minutes until the mixture thickens. Remove from heat and blend in ricotta, egg yolks, salt, and pepper, then set aside.
3. Render the pancetta by heating olive oil in a medium sauté pan over medium heat. Cook pancetta for 4 minutes, stirring occasionally, until partially cooked. Transfer to a paper towel-lined plate to drain excess fat.
4. Prepare the pizza foundation by laying 12 × 18-inch parchment paper on two inverted sheet pans. Carefully stretch and roll pizza dough into 9-10 inch circular shapes, maintaining a 1-inch border around the edges.
5. Layer the pizzas by spreading of béchamel sauce on each dough circle. Sprinkle each of Parmesan and Pecorino cheeses, followed by a quarter portion of pancetta. Toss Brussels sprouts with of olive oil, then distribute evenly across the pizzas.
6. Bake the pizzas for 15-20 minutes until the crust achieves a rich golden-brown color, ensuring the bottom is equally crisp. Slice each pizza into 6 wedges and serve immediately. Repeat the process for the remaining two pizzas.

Notes

• Gently warm refrigerated dough to room temperature for easier handling and stretching.
• Shave Brussels sprouts into paper-thin slices to ensure quick, even roasting and maximum crispiness.
• Create silky béchamel by whisking constantly over low heat, preventing lumps and scorching.
• Render pancetta to a delicate golden color, preserving its rich flavor and preventing bitter burnt edges.
• Heat baking sheets inside the oven during preheating to guarantee a perfectly crisp pizza crust foundation.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 of 4 slices
• Calories: 1227.25
• Sugar: 5.98g
• Sodium: 1575.5mg
• Fat: 65.75g
• Saturated Fat: 25.83g
• Carbohydrates: 113.9g
• Fiber: 5.95g
• Protein: 47g
• Cholesterol: 241mg