Pancetta & Brussels Sprouts Pizza

Something Extra Spring 2014

Recipe Theme

Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.


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


To add your comments, please log in.

What exactly is meant by "cook for 10 minutes?" I assume it means bake, but at what temp?

Comment Number: 6419


Sorry for the confusion! We've updated the recipe to reflect baking at 450 degrees.

Comment Number: 6427