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 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.
ROASTED BRUSSELS SPROUTS PIZZA WITH PROSCIUTTO AND BROWN SUGAR-BALSAMIC ONIONS
A great pizza to surprise your dinner guests with, this a perfect balance of sweet and salty. The caramelized onions give off a tangy, sweet flavor that pairs well with the salty feta and rich roasted Brussels sprouts. The crust is crisp on the edges and the cheese is creamy. This is delicious! Serve it for dinner or cut it into squares for a delicious appetizer.
Provided by NicoleMcmom
Categories Pizza
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Set pizza dough out to come to room temperature while other ingredients are prepared.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
- Toss Brussels sprouts with 1 tablespoon olive oil, and 1/2 teaspoon each salt and pepper. Arrange in a single layer on the prepared baking sheet.
- Roast in the preheated oven until browned and tender, about 12 minutes. Remove from the oven. Increase heat to 450 degrees F (230 degrees C).
- While the Brussels sprouts are roasting, heat 1 tablespoon oil in a medium skillet over medium heat. Cook onion in the hot oil, stirring often, until very soft and golden brown, about 15 minutes. Season with remaining 1/2 teaspoon each salt and pepper; cook for 2 minutes. Add balsamic vinegar and brown sugar and cook, stirring constantly, until slightly thickened and rich in color, about 2 more minutes. Remove from heat and set aside.
- Form dough into a 14-inch wide circle. Brush remaining 1 tablespoon olive oil evenly over the dough. Arrange onions, Brussels sprouts, and prosciutto over top and sprinkle evenly with mozzarella and feta cheeses.
- Bake in the preheated oven until crust is browned and a bit crispy and the cheeses are melted, 13 to 15 minutes.
- Sprinkle with thyme and cut into 8 slices to serve.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 65.6 g, Cholesterol 41.7 mg, Fat 25.9 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 7.9 g, Sodium 1830.4 mg, Sugar 13.2 g
More about "brussels sprout and pancetta pizza recipes"
BRUSSELS SPROUT & PANCETTA PIZZA - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, ItalianCategory Birthday, Dinner Party, Dinner, Main DishServings 8Total Time 50 mins
- Top with pancetta; bake 15 minutes. In large bowl, toss Brussels sprouts and onion with oil and 1/4 teaspoon pepper.
BRUSSELS SPROUTS AND PANCETTA PIZZA | THE CANDID APPETITE
From thecandidappetite.com
Reviews 17Total Time 2 hrs 50 minsEstimated Reading Time 8 mins
- 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.
BRUSSELS SPROUTS AND PANCETTA PIZZA RECIPE | SIDECHEF
From sidechef.com
- In a large bowl, combine the Water (3/4 cup) and Active Dry Yeast (2 1/4 teaspoon). Lightly stir and then rest for about 5 minutes. Then add the Salt (1 teaspoon), Granulated Sugar (2 teaspoon), Olive Oil (1 tablespoon), and All-Purpose Flour (2 cup).
- 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, or a damp kitchen towel. Set in a warm place to double in size, about 1 hour.
BRUSSEL SPROUT AND PANCETTA RECIPE - THERESCIPES.INFO
From therecipes.info
BRUSSELS SPROUTS AND PANCETTA PIZZA | RECIPE | FALL PIZZA RECIPES ...
From pinterest.ca
BACON GARLIC BRUSSEL SPROUTS - THERESCIPES.INFO
From therecipes.info
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BRUSSELS SPROUTS PIZZA RECIPE - COOKIE AND KATE
From cookieandkate.com
BEST BRUSSELS SPROUTS WITH PANCETTA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BRUSSELS SPROUT FLATBREAD PIZZAFIES YOUR THANKSGIVING VEGETABLES
From thetakeout.com
GORDON RAMSAY'S BRUSSELS SPROUTS WITH PANCETTA RECIPE
From goodto.com
ROASTED BRUSSELS SPROUTS WITH PANCETTA - CHRISTINA'S CUCINA
From christinascucina.com
SHAVED BRUSSELS SPROUTS AND PANCETTA PIZZA - COLAVITA RECIPES
From colavitarecipes.com
BRUSSELS SPROUTS AND PANCETTA PIZZA | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
BRUSSELS SPROUTS AND PANCETTA PIZZA - MY CASUAL PANTRY
From mycasualpantry.com
SAUTéED BRUSSELS SPROUTS WITH PANCETTA - CLEAN & DELICIOUS
From cleananddelicious.com
BRUSSELS SPROUTS & PROSCIUTTO SKILLET PIZZA | RECIPES | MYFITNESSPAL
From blog.myfitnesspal.com
PANCETTA AND BRUSSELS SPROUT PIZZA - FOOD NOUVEAU
From foodnouveau.com
BRUSSELS SPROUTS FLATBREAD (WITH PANCETTA) RECIPE - WE ARE NOT …
From wearenotmartha.com
PASTA WITH BRUSSELS SPROUTS AND PANCETTA
From theorganickitchen.org
ROASTED BRUSSEL SPROUTS WITH PANCETTA - THE WOODEN SKILLET
From thewoodenskillet.com
SAUTéED BRUSSELS SPROUTS WITH PANCETTA RECIPE - SKINNYTASTE
From skinnytaste.com
BRUSSELS SPROUTS, PANCETTA, AND RICOTTA PIZZA RECIPE | GOOP
From goop.com
BRUSSELS SPROUTS, BUTTERNUT SQUASH AND PANCETTA PIZZA
From plain.recipes
BRUSSELS SPROUTS-PANCETTA PIZZA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRUSSELS SPROUTS PIZZA | RECIPESTY
From recipesty.com
BRUSSELS SPROUT AND PANCETTA PIZZA RECIPE - WEBETUTORIAL
From webetutorial.com
BRUSSELS SPROUTS, BUTTERNUT SQUASH AND PANCETTA PIZZA
From tastykitchen.com
BRUSSELS SPROUT AND CARAMELIZED RED ONION PIZZA – A DASH OF …
From dashofgingerblog.com
BRUSSELS SPROUTS WITH PANCETTA - A PERFECT DELICIOUS COMBINATION
From recipesformen.com
BRUSSELS SPROUTS, BUTTERNUT SQUASH AND PANCETTA PIZZA
From azgrabaplate.com
SAUTEED FROZEN BRUSSEL SPROUT RECIPES - THERESCIPES.INFO
From therecipes.info
BRUSSELS SPROUTS PIZZA - THE ALMOND EATER
From thealmondeater.com
EASY ROASTED BRUSSELS SPROUTS WITH PANCETTA {SWEET & SAVORY!}
From playswellwithbutter.com
CRISPY PANCETTA, BRUSSELS SPROUT, & PICKLED ONION WHITE PIZZA ...
From tastefullygrace.com
PANCETTA FLATBREAD PIZZAS RECIPE | HELLOFRESH
From hellofresh.com
BRUSSELS SPROUTS & PANCETTA PIZZA | RD IN THE MIDWEST
From rdinthemidwest.com
SAUTéED BRUSSELS SPROUTS WITH PANCETTA - MY ROI LIST
From myroilist.com
BRUSSELS SPROUT, PANCETTA AND PARMESAN FLATBREADS RECIPE
From foodandwine.com
BEST SHAVED BRUSSELS SPROUTS WITH PANCETTA RECIPES - FOOD …
From foodnetwork.ca
THE BEST BRUSSEL SPROUTS AND PANCETTA RECIPE EVER
From extraordinarychaos.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#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
You'll also love