One of my favorite pizzas as of the last few months has been the brussels sprout and pancetta pizza at Motorino in New York City. So, for the sophomore installment of Top This, I asked Motorino owner and chief pizzaman Mathieu Palombino if he show us how to make one. Given that it's a white pie (no sauce), it's a quicker-than-usual affair for doing at home.
What You'll Need (for 2 small pizzas)
For brussels sprouts alone:
• 6 large brussels sprouts, peeled (Palombino recommends 3 per pizza)
• A sharp paring knife
• A medium-size bowl to collect the leaves
For the brussels sprouts and pancetta pie:
The above plus
• 2 or more dough portions (Peter Reinhart's Neapolitan dough recipe works well)
• Buffalo mozzarella or whatever fresh mozzarella you can get at your grocery
• Thinly sliced garlic
• Thick-sliced pancetta that's been diced (about a palmful per pizza)
• Parmigiano-Reggiano, grated
• Olive oil
As always, this is less a "recipe" recipe than a mode of inspiration for you. I'm not going to specify that you use exactly what Palombino uses. I like the philosophy that says just get in there and get to it. So if you don't have buffalo mozzarella, like Palombino uses, don't let that stop you. And I'm going to assume you've got a dough recipe you like or that you can follow the Reinhart recipe linked above.
Anyway, for the step-by-step visuals on prepping the brussels sprouts, peep the gallery above.
Outro: 'Top That!'
About this column: Top This attempts to bring you a topping idea you can use on your pizzas at home. Got a topping or topping combo you'd like to see covered? Shoot me an email: email@example.com. —The Mgmt.