Food Network Magazine - (01)January 2021

BRUSSELS SPROUTS PIZZA CARBONARA

ACTIVE: 35 min I TOTAL: 1 hr 10 min

MAKES: four 9-inch individual pizzas

FOR THE BÉCHAMEL

1½ cups whole milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup whole milk ricotta (9 ounces)

2 extra-large egg yolks

Kosher salt and freshly ground black pepper

Good olive oil

8 ounces pancetta, ⅛-inch diced

TO ASSEMBLE THE PIZZAS

4 8-ounce balls store-bought pizza dough

½ cup freshly grated Italian Parmesan cheese

½ cup freshly grated Italian Pecorino cheese

12 ounces Brussels sprouts, trimmed and thinly sliced

(see note)

1. Preheat the oven to 475 ̊. Arrange two racks evenly spaced

in the oven.

2. For the béchamel, pour the milk into a small saucepan and bring

to a simmer over medium heat. Meanwhile, melt the butter in a

medium saucepan over medium-low heat. Whisk the flour into

the butter and cook for 2 minutes, whisking almost constantly.

Whisk in the hot milk, switch to a wooden spoon and simmer,

stirring constantly, for 2 to 5 minutes, until thick enough to leave

a trail when you run your finger down the back of a spoon. Cook

for one more minute. Off the heat, stir in the ricotta, egg yolks,

1 teaspoon salt and ½ teaspoon pepper; set aside.

3. Heat 1 tablespoon olive oil in a medium (10- to 11-inch) sauté

pan, add the pancetta and cook over medium heat for 4 minutes,

stirring occasionally, until half-cooked. Transfer the pancetta to a

plate lined with paper towels and set aside.

4. Flip over two sheet pans and put 12-by-18-inch pieces of

parchment paper on each pan. Roll and stretch 2 of the pizza

doughs into a 9- or 10-inch circle (they don’t want to be perfect!)

on the parchment papers. Leaving a 1-inch border, spread ½ cup

of the béchamel on each pizza and sprinkle with 2 tablespoons of

the Parmesan, 2 tablespoons of the Pecorino and a quarter of the

pancetta. In a medium bowl, toss the Brussels sprouts with

3 tablespoons olive oil. Sprinkle the two pizzas evenly with half

of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust

is nicely browned, including the bottom. Cut each pizza into

6 wedges with a large chef’s knife and serve hot. Repeat for the

remaining two pizzas.

NOTE To slice the Brussels sprouts, trim them and process through

the feed tube of a food processor fitted with the slicing disk.

JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 61

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