Crispy Brussels & Pancetta Ricotta Pizzas

1. Preheat the Oven

Preheat your oven to 475°F, placing two racks inside. This high heat is essential for achieving that crispy crust you're aiming for.

2. Prepare the Béchamel Sauce

Bring 1.5 cups of whole milk to a simmer in a small saucepan. While the milk is heating, melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for about 2 minutes, constantly stirring to avoid lumps. Gradually add the simmered milk while whisking continuously. Switch to a wooden spoon and cook the mixture for another 2 to 5 minutes until it thickens enough to leave a trail when you run your finger down the back of the spoon.

3. Finish the Béchamel Sauce

Take the béchamel off the heat and stir in 1 cup of whole milk ricotta, 2 extra-large egg yolks, 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly ground black pepper. Set this mixture aside.

4. Cook the Pancetta

Heat 1 tablespoon of good olive oil in a medium sauté pan over medium heat. Add the diced pancetta and cook for about 4 minutes until it’s crispy. Transfer the pancetta to a plate lined with paper towels to drain the excess oil.

5. Prepare the Pizza Dough

Flip two sheet pans upside down and cover them with parchment paper. Roll and stretch two balls of store-bought pizza dough into 9 or 10-inch circles. Lay them on the parchment-lined pans.

6. Assemble the Pizzas

Spread about 0.5 cup of the béchamel sauce on each dough circle, followed by a sprinkle of 2 tablespoons each of freshly grated Italian Parmesan cheese and Italian Pecorino cheese. Scatter a quarter of the cooked pancetta over each pizza.

7. Add the Brussels Sprouts

In a medium bowl, toss the thinly sliced Brussels sprouts with 3 tablespoons of olive oil until they’re well coated. Sprinkle half of the Brussels sprouts evenly over the two pizzas.

8. Bake the Pizzas

Bake the pizzas in your preheated oven for 15 to 20 minutes, or until the crust is nicely browned and crispy, including the bottom. Once done, cut the pizzas into wedges and serve them hot.

9. Repeat for Remaining Pizzas

Repeat the assembly and baking process for the remaining two balls of dough and ingredients. Enjoy your crispy Brussels & Pancetta Ricotta Pizzas!