Follow these steps for perfect results
Brussels sprouts
cored, separated leaves
pizza dough
formed into pizza
buffalo mozzarella
torn
garlic clove
sliced thin
diced pancetta
diced
parmigiano-reggiano cheese
grated
salt
olive oil
drizzled
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.
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.
Sprinkle with Parmigiano and salt.
Drizzle with olive oil.
Slide pizza onto hot stone.
Bake 12-14 minutes, check after 7 minutes, turning 180° if baking unevenly.
Expert advice for the best results
Roast the Brussels sprouts slightly before adding to the pizza for a more tender texture.
Use high-quality olive oil for the best flavor.
Everything you need to know before you start
10 minutes
Pizza dough can be made ahead.
Serve warm, sliced into wedges.
Serve with a side salad.
Pair with a glass of Italian red wine.
Pair with the savory and salty flavors.
Discover the story behind this recipe
Pizza is a staple in Italian cuisine.
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