Brussels Sprouts, Butternut Squash and Pancetta Pizza

• 1/2 pounds Brussels Sprouts
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1/4 teaspoons Salt
• 1/2 teaspoons Ground Black Pepper
• 1 Tablespoon Butter
• 10 ounces, weight Butternut Squash, Cubed
• 2 ounces, weight Pancetta
• 1/2 pounds Pizza Dough
• 4 ounces, weight Mozzarella Cheese, Shredded
• 2 ounces, weight Parmesan Cheese, Grated

1. Preheat your oven according to the pizza dough directions (I set mine at 450 F for this pizza).
2. Clean the Brussels sprouts by running them under water, then peeling away the outer leaves from each.
3. Use a sharp knife to cut the bottom stem off each, then peel apart all of the leaves to use for the pizza.
4. Dry the leaves with a paper towel.
5. Add the Brussels sprouts leaves to a bowl and toss them with the olive oil, garlic, salt and ground black pepper.
6. Set them aside.
7. Add the butter into a skillet over medium heat.
8. When melted, add the cubed butternut squash.
9. Cook for several minutes, so the pieces begin to turn color and soften.
10. During the last minute of cooking, add the pancetta to the skillet and carefully stir to mix.
11. Remove from the heat.
12. Form the pizza dough into a circle, according to your preferred pizza size and thickness.
13. Place it on a baking pan.
14. Bake for 3-5 minutes, then remove it from the oven.
15. Sprinkle the pizza dough with the mozzarella cheese, add the butternut squash and pancetta, then top with the Brussels sprouts.
16. Bake for about 10 minutes (or according to the pizza dough directions), or until the dough turns golden and the Brussels sprouts begin to crisp slightly.
17. Remove from the oven and allow the pizza to cool slightly.
18. Sprinkle with the Parmesan cheese, slice and serve.

brussels, olive oil, garlic, salt, ground black pepper, butter, weight butternut, dough, mozzarella cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/brussels-sprouts-butternut-squash-and-pancetta-pizza/ (may not work)