Brussels Sprout & Pancetta Pizza
Wondering how to combine a classic holiday dish and your love for pizza? Check out this Brussels sprout pizza recipe by Gozney ambassador Ines (@lupacotta).
40g / 1.5 oz diced pancetta
250g /9 oz brussels sprouts
1 garlic clove, crushed
25g /1 oz pine nuts
50g / 2 oz shredded mozzarella
50g / 2 oz gouda
1/2 shallot, sliced
2 tbsp pecorino Romano, grated
Mature gouda, for serving
350g / 12 oz New York style dough ball
2 tsp cranberry jelly/sauce
1 tbsp olive oil
2 tsp vinegar
1 tsp finely diced shallot
A pinch of your favourite seasoning
1/2 lemon, zest and juice
Heat your Gozney Pizza Oven to 430°C/800°F with a high flame.
Heat a cast iron in the oven then add the pancetta with a drizzle of olive oil and fry in the oven for a few minutes until the pancetta is crispy. Make sure the pan isn’t too close to the flame to ensure the pancetta doesn’t burn.
Remove the pancetta from the pan with a slotted spoon and set to one side in a bowl. Keep a little of the pancetta fat in the pan and discard the rest (or keep it in a small dish in the fridge to use another time.)
Finely slice half of the Brussels sprouts with a sharp knife or mandolin and place in a bowl to one side.
Cut the remaining sprouts into quarters and use your hands to break them up a bit, bending the layers open a little.
Place the cast iron with the fat still in it back in the oven for a few seconds to get hot then add the Brussels sprouts quarters into the pan, along with a pinch of salt and the crushed garlic clove.
Cook the sprouts in the Gozney Dome (or Roccbox) for 4-5 minutes, tossing them every so often, until the edges are crisping up and charring. (You don’t want to cook the sprouts all the way through at this point.)
Cut the gouda into 1cm/ 1/2 inch cubes and set to one side.
Lower your pizza oven temperature to 380°C/720°F with a low flame.
Place the pine nuts in a small pan and toast by the oven door for a few minutes until golden brown then set to one side.
Place the cranberry jelly in a small heatproof bowl and place by the door of the oven and stir until smooth and runny. Add to a bowl with the remaining salad dressing ingredients, whisk and season to taste with salt.
Stretch out the dough (recipe here) to a 14-15inch / 35cm pizza and top with the shredded mozzarella, followed by the gouda, sliced shallots and charred sprouts. Sprinkle over the pecorino Romano and finish with a drizzle of olive oil.
Make sure the oven is at 365°C/690°F with a low flame and cook the pizza for about 5 minutes.
Dress the shredded sprouts with the salad dressing and toss through the pancetta and pine nuts. Add an extra squeeze of lemon juice, season to taste and add to the top of your pizza. Finish with an extra sprinkle of pine nuts and pancetta then drizzle olive oil over the crust before grating over the mature gouda and serving.
Ines is an incredible pizza chef based in Venice, California, known for throwing the best pizza parties, catering private events and teaching people how to create pro pies with her pop-up business Lupa Cotta.