Roman-Inspired Individual Pizzas with Pancetta, Ricotta, and Brussels Sprouts

1. Preheat Oven

Begin by preheating your oven to 475 degrees, positioning two racks evenly apart for optimal heat distribution.

2. Simmer Milk

Pour 1.5 cups of whole milk into a small saucepan and set it over medium heat to simmer.

3. Make Roux

In a medium saucepan over medium-low heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour, continuing to whisk for 2 minutes to form a roux.

4. Prepare Béchamel

Gradually incorporate the hot milk into the roux, switching from a whisk to a wooden spoon as the mixture thickens. Stir for about 2-5 minutes until the béchamel is thick enough to leave a trail. Off the heat, stir in 1 cup of whole milk ricotta and 2 extra-large egg yolks. Season with kosher salt and freshly ground black pepper.

5. Cook Pancetta

In a medium sauté pan, add a splash of olive oil and cook 8 ounces of diced pancetta over medium heat for about 4 minutes until it's crispy and golden.

6. Prepare Pizza Dough

Roll out 4 (8-ounce) balls of store-bought pizza dough on parchment-lined sheet pans into 9 or 10-inch circles.

7. Assemble Pizzas

Spread about ½ cup of the béchamel sauce over each dough circle, leaving a 1-inch border. Sprinkle 2 tablespoons each of freshly grated Italian Parmesan and Pecorino cheeses over the béchamel, followed by the cooked pancetta.

8. Add Brussels Sprouts

Toss 12 ounces of thinly sliced Brussels sprouts with a bit of olive oil and evenly distribute half of the Brussels sprouts over the topped pizzas.

9. Bake Pizzas

Bake the pizzas for 15-20 minutes until the crust is nicely browned, including the bottom, and the toppings are well-cooked.

10. Serve

Once baked, use a large chef's knife to cut each pizza into 6 wedges, and serve them hot. Repeat the topping and baking process for the remaining two pizzas.