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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 475°F (240°C) and position two racks at equal distances to ensure even heat distribution.
- 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.
- 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.
- 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.
- 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.
- 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