Pancetta and Brussels Sprout Leaves Pizza
The classic combination of Brussels sprouts and pancetta works great in pizza form.
Flouring the Dough
Sprinkle some flour on your dough to make it easier to handle and stretch into shape.
Forming the Crust
Use your thumbs to form the crust, pinching the dough approximately 1" away from the outer edge.
Stretch the dough on the board and use a ladle to apply a generous coating of Béchamel sauce.
Roasted Garlic Purée
Use a pastry bag to dot on the roasted garlic purée, starting in the center of the pie and working your way out. Go easy with this step, there's another garlic component still to come.
Roasted Garlic Olive Oil
A sprinkling of roasted garlic olive oil comes next. A good way to do this is to dip a spoon into the oil and let the oil drip off.
Red Onions and Chilies
Thinly sliced red onions and Calabrian chilies go on next.
Peel off the surface layer of leaves from a handful of Brussels sprouts and sprinkle them on top of the onions and chilies.
Add the Cheese
Sprinkle a handful of Parmesan and Fontina cheese on top of the sprouts. Pro-tip: for a nice effect, let some of the Parmesan cheese fall onto the crust, so it will brown up in the oven.
Finish with Pancetta
Add three or four slices of pancetta and pop the pie in the oven.
Cucina Urbana's oven hovers around 600 degrees, which results in a crisp crust with pretty leopard spots after about 6 minutes of baking time. At home, get your oven as hot as possible and bake for 8-10 minutes.
When the crust puffs up and the char appears, it's time to get the pie out of the oven.
Ready to Eat
The pie emerges with a round, puffy cornicione flecked with char. The heat from the flames wilts the onion and sprout leaves slightly, but leaves both with a good crunch. Notice how the pancetta has shrunken and crisped up around the edges, revealing the melted cheese and sprouts below.