Brussels Pie Beauty Shot
The creamy white base and ribbons of pancetta hide beneath a fistful of lemony Brussels sprouts. This is a light-handed approach that still embraces bold flavors.
Work the dough
Chef Stephen Reyna pats out a round of dough on a heavily floured surface.
Add your base
A chunky blend of shredded provolone, fresh mozzarella and cream is ladled into the center of the dough. With a circular motion, Stephen spreads the hunks of cheese as evenly as possible.
Local artisan meat purveyors are still a rarity in the San Diego area, so Stephen uses Molnari pancetta from his old Bay Area stomping ground. Once laid out, the pie gets a pinch of black pepper before heading into the radiant heat of the coal fire.
Out of the fire
The pizza bakes at 750º F for three to four minutes. At home, crank up your oven all the way and bake until the cream releases steam and the crust browns.
Slice 'er up
Slice through the milky pool of pizza before adding the final layer of toppings.
Thinly shave the Brussles sprouts on a mandolin. Leave the bare hand slicing to the professionals; use the hand guard at home. Toss the slivers of sprouts in lemon vinaigrette. At The Privateer, the dressing is a blend of lemon zest, lemon juice, olive oil and lots of salt.
Cover the pizza with a lacy layer of the raw, shredded Brussels sprouts and this pie is topped 'n' ready to go!