Name: Brussels Sprouts Pizza Carbonara
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: Four 9-inch individual pizzas
Ingredients: 1 1/2 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, 1/8-inch diced; 4 8-ounce balls store-bought pizza dough; 1/2 cup freshly grated Italian Parmesan cheese; 1/2 cup freshly grated Italian Pecorino cheese; 12 ounces Brussels sprouts, trimmed and thinly sliced (see Cook's Notes)

Directions

Preheat the oven to 475˚ F. Arrange two racks evenly spaced in the oven.
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 1/2 teaspoon pepper; set aside.
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.
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 1/2 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.

Cook’s Note

To slice the Brussels sprouts, trim them and process through the feed tube of a food processor fitted with the slicing disk.

Photograph by Mike Garten

Brussels Sprouts Pizza Carbonara

Ingredients

For the Béchamel:

To Assemble the Pizzas:

Directions

Cook’s Note

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