Brussels Sprout And Pancetta Pizza
- 4 Brussels sprouts
- 1/2 lb pizza dough
- 6 ounces buffalo mozzarella
- 1 garlic clove, sliced thin
- 2 ounces diced pancetta
- grated parmigiano-reggiano cheese
- salt
- olive oil
- Preheat oven to 550u0b0F 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 180u0b0 if baking unevenly.
brussels, pizza dough, buffalo mozzarella, garlic, pancetta, cheese, salt, olive oil
Taken from www.food.com/recipe/brussels-sprout-and-pancetta-pizza-425626 (may not work)