Pancetta & Brussels Sprouts Pizza
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Pancetta & Brussels Sprouts Pizza
Pancetta & Brussels Sprouts Pizza
1 (4- oz.) package sliced pancetta (in our Deli), very coarsely chopped
1 cup thinly sliced shallots
1 tbsp. chopped fresh sage (or 1 tsp. dried)
2 cloves garlic, minced
1 (14- oz.) ball Nob Hill Trading Co. Pizza Dough (in our Deli)
6 oz. fresh mozzarella cheese, torn into 1/2-inch pieces
2 cups Brussels sprouts leaves (use outer dark green leaves only)
2 tbsp. grated Grana Padano or Parmigiano-Reggiano cheese (in our Deli)

Prep: 20 minutes, Cook: about 20 minutes, Serves: 4 

1. Preheat oven to 450ºF. Cook pancetta and shallots in a large skillet over medium-high heat for 5 minutes or until shallots are soft and pancetta is crisp. Stir in sage and garlic and cook for 1 minute more.

2. Divide pizza dough into 4 equal pieces and roll each into a very thin circle or oval on a lightly floured board. Place on 2 parchment-lined baking sheets and top with equal amounts of mozzarella. Cook for 10 minutes, then top with pancetta mixture, Brussels sprouts and Parmigiano; cook for 5 minutes more.

Nutritional Information:
585 calories, 28 g protein, 27 g total fat (11 g sat.), 58 g carbohydrate, 4 g fiber, 7 g sugar, 62 mg cholesterol, 1,055 mg sodium, 15 points