Crispy Pancetta, Brussels Sprout, & Pickled Onion White Pizza

“-Zaaaaaa” is one of my favorite foods on the planet. How in the world could you not love a good hot slice? Instead of reaching for DiGiorno or ordering from the local pizza place, try to make your own! You’d be surprised how fun it is — flippin’ the dough and then watching your masterpiece crisp up in the oven. Yum!

Here’s an idea for your homemade pizza: crispy pancetta and shaved brussel sprouts blended with the tanginess of pickled red onion and the velvetiness of béchamel, all on top of crispy, doughy crust. It’s simple, but it’s so darn good.

 

 

Makes: about 6 large slices

Prep time: 30 minutes

Cook time: 30 minutes 

Total time: 1 hour

The Ingredients

8 ounces diced pancetta, sautéed until just cooked (about 5 minutes)

~9 ounces shaved brussel sprouts (you can typically get them preshaved in the grocery store!)

1 small red onion, cut into paper-thin rings

1 bag (~1.5 cups) shredded Italian cheese blend (such as provolone, asiago, parm, mozz)

1 good-quality whole wheat pizza dough (or regular!)

½ cup water

¼ cup red wine vinegar

1 ¼ cup whole milk

2 tablespoons all-purpose flour

2 tablespoons butter

Black pepper to taste

 

 

 

The Steps

Stretch dough according to instructions on package. Set on a pizza board or cookie sheet.

For pickled onions: in a small bowl, mix together vinegar and water with onions. Let onions pickle for 30 minutes. Drain and pat dry with paper towels. Set aside.

For béchamel (white sauce): in a sauce pan, melt butter over low heat. Turn heat off and add flour. Use a wooden spoon to combine (I find it’s easiest to use a wooden spoon but no problem if you don’t have one). Turn heat to medium and add milk. Stirring every 30 seconds, let milk thicken. In 3-5 minutes, do the “back of spoon test.” Use your finger to swipe the back of the spoon covered in milk. If there’s a clean, defined mark where your finger swiped, your béchamel is thick enough. If not, keep going! Remove from heat immediately when sauce has thickened.

To assemble: add a thin layer of béchamel to pizza dough. Top generously with cheese, leaving about a ½ cup leftover. Add brussel sprouts, pancetta, and onion. Top with leftover cheese and black pepper.

Bake according to dough package instructions or until golden brown (about 20 minutes).

Use a pizza wheel to cut pizza. Serve hot!

 

 

 

The Steps with Pictures

Stretch dough according to instructions on package. Set on a pizza board or cookie sheet.

For pickled onions: in a small bowl, mix together vinegar and water with onions. Let onions pickle for 30 minutes. Drain and pat dry with paper towels. Set aside.

For béchamel (white sauce): in a sauce pan, melt butter over low heat. Turn heat off and add flour. Use a wooden spoon to combine (I find it’s easiest to use a wooden spoon but no problem if you don’t have one). Turn heat to medium and add milk. Stirring every 30 seconds, let milk thicken. In 3-5 minutes, do the “back of spoon test.” Use your finger to swipe the back of the spoon covered in milk. If there’s a clean, defined mark where your finger swiped, your béchamel is thick enough. If not, keep going! Remove from heat immediately when sauce has thickened.

To assemble: add a thin layer of béchamel to pizza dough. Top generously with cheese, leaving about a ½ cup leftover. Add brussel sprouts, pancetta, and onion. Top with leftover cheese and black pepper.

Bake according to dough package instructions or until golden brown, about 20 minutes.

Use a pizza wheel to cut pizza. Serve hot!

close

Never Miss A Recipe?

FREE SUBSCRIPTION: SIGN UP TO RECEIVE THE LATEST RECIPES FROM GRACE, PLUS SOME EXCLUSIVE UPDATES ONLY SHARED WITH SUBSCRIBERS!

We don’t spam! Read our privacy policy for more info.

Follow:
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *


Looking for Something?