Crispy Brussels Sprouts & Pancetta Pizzas

1. Preheat Oven

Begin by preheating your oven to 475°F. This ensures a hot, even cooking environment, perfect for achieving a crispy crust and well-cooked toppings.

2. Prepare Béchamel Sauce

In a small saucepan, heat 1.5 cups of whole milk until steaming but not boiling. In a separate medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour and continue to whisk for about 2 minutes until the mixture is smooth and bubbling. Gradually add the heated milk, whisking constantly. Let the mixture simmer and thicken for 2-5 minutes, stirring occasionally with a wooden spoon until it reaches a creamy consistency.

3. Combine Ingredients for Sauce

Once your béchamel sauce is ready, 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. Combine these ingredients thoroughly until the mixture is smooth and well combined. This step is crucial as it ensures your sauce has the perfect texture and richness.

4. Cook Pancetta

While the sauce cools slightly, heat 1 tablespoon of good olive oil in a medium sauté pan over medium heat. Add the diced pancetta and cook it for about 4 minutes, stirring occasionally, until it is half-cooked and has rendered some of its fat.

5. Prepare Pizza Dough

Now, take your pizza dough and roll or stretch it out into four 9-inch rounds. Place each round on a parchment-lined sheet pan.

6. Assemble Pizzas

Spread about 0.25 cup of the béchamel sauce evenly over each dough round, ensuring you leave a small border around the edges. Sprinkle 2 tablespoons each of freshly grated Italian Parmesan cheese and Italian Pecorino cheese over the sauce. Distribute the half-cooked pancetta evenly over the pizzas, followed by the thinly sliced Brussels sprouts. Drizzle each pizza with a small amount of olive oil to help the toppings crisp up nicely.

7. Bake Pizzas

Bake the pizzas in your preheated oven for 15 to 20 minutes, or until the crust is nicely browned and the toppings are crisp and golden. Keep an eye on them to ensure they don’t burn.

8. Cool and Serve

Once baked, remove the pizzas from the oven and let them cool for a minute before cutting them into 6 wedges each. Serve your crispy Brussels sprouts and pancetta pizzas hot, and enjoy the delicious blend of flavors and textures.