Brussels sprouts, pancetta and crispy shallot pizza
  • 1 pound Brussels sprouts
  • 1⅓ cups shredded Parmesan
  • 1 shallot, sliced into thin rings
  • 4 ounces pancetta, chopped
  • pizza dough
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons extra-virgin olive oil, with a bit extra for brushing the crust
  1. Preheat oven to 450°.
  2. Lightly flour a baking sheet and shape pizza dough.
  3. Brush pizza dough with olive oil, then sprinkle with kosher salt and pepper. Set dough aside.
  4. Rinse and drain the Brussels sprouts. Cut about ¼ inch off the stem end of each sprout and peel off the leaves. When they become difficult to peel, trim off another ¼ inch and continue removing leaves. Repeat the process until you have peeled off all the leaves; discard cores.
  5. Set leaves aside.
  6. Heat oil in a large nonstick skillet over low heat. Add shallots; cook, stirring often, until golden brown, about 12 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate and season lightly with kosher salt.
  7. Increase the heat to medium high and add Brussels sprout leaves. Saute until the leaves are bright green and slightly wilted but still crunchy, roughly 3 minutes.
  8. Transfer leaves to a paper towel.
  9. Meanwhile, heat a small pan over medium low and sauté pancetta until crispy, approximately 5 minutes.
  10. Transfer to a paper towel to drain.
  11. Sprinkle pizza dough with ⅓ cup Parmesan.
  12. Top dough with Brussels sprout leaves, pancetta and shallots.
  13. Cook for 8-10 minutes.
  14. Remove pizza from the oven and sprinkle with remaining parmesan cheese.
  15. Serve!
Recipe by in these small moments at