Pizza Carbonara with Brussels Sprouts

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Quantity: 4 pizzas

Nutritional value per serving:

Calories 303, total fat 15 G., saturated fats 6 G., proteins 12 G., carbohydrates 30 G., fiber 2 G., cholesterol 52 mg, sodium 528 mg, sugar 2 G.

Who said a delicious pizza has to have tomato sauce and various types of sausage? Try this unique take on white pizza from Ina Garten! Thinly shredded Brussels sprouts pair beautifully with a creamy carbonara sauce and its wonderfully salty pieces of fried pancetta. You can use store-bought dough or make your own using your favorite recipe. This recipe makes four 22cm pizzas.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Béchamel

1.5 cups whole milk
2 tablespoons unsalted butter
2 tbsp. flour
1 cup whole milk ricotta (250 g)
2 large egg yolks
High-quality olive oil
220 g pancetta, cut into 0.3 cm cubes.

Assembling the pizza

4 balls of store-bought pizza dough, 220g each
0.5 cup freshly grated Italian Parmesan
0.5 cup freshly grated Italian pecorino
340 g Brussels sprouts, trimmed and thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, Brussels sprouts, Parmesan cheese, Pecorino Romano cheese, ricotta cheese, eggs, milk, pancetta

Cooking the dish according to the recipe:

Preheat oven to 245°C. Space two oven racks evenly in the oven.
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. Stir the flour into the butter and cook for 2 minutes, whisking constantly.

Stir in the hot milk, use a wooden spoon, and cook, stirring constantly, for 2-5 minutes, until the sauce is thick enough (run the back of a spoon through the sauce – it should leave a trail). Cook for another minute. Remove from heat, add the ricotta, egg yolks, 1 teaspoon of salt, and 1/2 teaspoon of black pepper; set aside.
Heat 1 tablespoon of olive oil in a 25-27 cm skillet, 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.
Turn two baking sheets over and line each with a 12x18-inch sheet of parchment paper. Roll out and stretch two pieces of pizza dough onto the parchment paper into a 9-10-inch circle (they don't have to be perfectly round!). Spread 1/2 cup of béchamel sauce over each pizza, leaving 1 inch (2.5 cm) from the edges, and sprinkle with 2 cups of Parmesan, 2 cups of Pecorino, and a quarter of the pancetta.
In a medium bowl, toss the Brussels sprouts with 3 tablespoons of olive oil. Sprinkle half of the Brussels sprouts evenly over the two pizzas.

Note

You can thinly slice Brussels sprouts in a food processor fitted with a slicing disc.
Bake for 15-20 minutes, until the crust is golden brown. Using a large chef's knife, cut each pizza into 6 wedges and serve hot. Bake the remaining two pizzas in the same manner.