Top This: Brussels Pie (à la The Privateer Coal Fire Pizza)

Top This

Learn how to work a new topping onto your pies.

[Photographs: Kelly Bone]

Coal is a different sort of beast. Standing before the red and black embers, awash in the steady, direct heat, Chef Stephen Reyna explains all the intake and exhaust points of the EarthStone oven. His father, Executive Chef Hector Reyna, is behind us, overseeing the kitchen prep and reviewing the night's specials. Since opening 8 month ago, the father-son team behind The Privateer Coal Fire Pizza has served blistered pizzas with modern, chefy toppings in their hometown of Oceanside, CA. Stephen moved down from San Francisco after two years at Pizzeria Delfina to open The Privateer with his father and partners. This may be Stephen's first time at the helm of a coal fire oven, but he is clearly a quick learner.

I approached The Privateer interested in their Red and White pie (an homage to Delfina's Panna) but Stephen insisted on also sharing the current special: the Brussels Pie. I've learned to always trust the chef, and this pie is no exception. The creamy white base is scattered with ribbons of pancetta and finished with a slaw of lemon vinaigrette-tossed Brussels sprouts. This pizza has similar elements to another Top This favorite, but the execution is entirely different—and thoroughly delicious.

What You'll Need

  • 1 portion of dough
  • Brussels sprouts, shredded
  • Fresh Mozzarella
  • Shredded Provolone
  • Cream
  • Pancetta
  • Lemon vinaigrette
The Privateer Coal Fire Pizza

1706 Pacific Coast Hwy, Oceanside, CA 92054 (map) 760-453-2500;