Olive Oil: Premium Mediterranean liquid gold for exceptional taste and golden roasting.
Kitchen Essentials for Ina Garten’s Sprout-Infused Pizza Pasta
Sheet Pans: Use two large, flat baking sheets for even pizza cooking.
Parchment Paper: Essential for preventing sticking and easy pizza transfer.
Small Saucepan: Perfect for simmering milk and creating béchamel sauce.
Medium Saucepan: Ideal for melting butter and cooking flour mixture.
Wooden Spoon: Great for stirring sauce and preventing lumps.
Whisk: Necessary for smooth béchamel and combining ingredients.
Sauté Pan: Used for cooking pancetta to crispy perfection.
Cutting Board: Helpful for preparing Brussels sprouts and other ingredients.
Sharp Knife: Needed for slicing Brussels sprouts and cutting pizza.
Medium Bowl: Useful for tossing Brussels sprouts with olive oil.
Paper Towels: Good for draining pancetta after cooking.
Baking Your Way Through Ina Garten’s Brussels Sprouts Pizza Carbonara
Pizza Magic
Oven Preparation Warm your oven to a blazing 475°F, creating the perfect toasty environment for a crispy pizza adventure.
Creamy Sauce Craft a silky smooth white sauce by gently heating milk and whisking butter with flour until luxuriously thick. Blend in ricotta and season with a touch of salt and pepper for extra flavor.
Pancetta Moment Sizzle pancetta in a skillet until it's golden and slightly crisp, letting those savory bits develop deep, rich flavors.
Dough Transformation Roll out pizza dough on parchment paper, stretching it into beautiful circular canvases ready for delicious toppings.
Topping Celebration Spread the creamy sauce across the dough, sprinkle generously with cheese, scatter pancetta pieces, and artfully distribute roasted Brussels sprouts. Drizzle with olive oil to enhance the overall deliciousness.
Baking Finale Slide pizzas into the hot oven and bake until the crust turns a gorgeous golden brown and toppings look perfectly caramelized. Slice into wedges and serve immediately while everything is piping hot and wonderfully crisp.
Smart Twists on Brussels Sprouts Pizza Carbonara from Ina
Slice sprouts ultra-thin for maximum crispiness and even roasting on the pizza, ensuring they caramelize perfectly without burning.
Replace pancetta with bacon, prosciutto, or vegetarian bacon bits for different flavor profiles that complement the creamy béchamel sauce.
Experiment with alternative cheeses like fontina, gruyère, or goat cheese to create unique taste combinations while maintaining the recipe's rich, creamy essence.
Use store-bought pizza dough for convenience, or make homemade whole wheat or gluten-free dough to suit dietary preferences and add personal flair.
Drizzle hot honey, red pepper flakes, or add fresh herbs like thyme or rosemary after baking to elevate the pizza's complexity and introduce an unexpected flavor dimension.
Plating Tips for Ina Garten’s Pizza-Style Carbonara
Serve Alongside Fresh Greens: Create a light, crisp salad with arugula, shaved Parmesan, and a lemon vinaigrette to balance the rich, creamy pizza.
Pair with Crisp White Wine: Select a chilled Pinot Grigio or Sauvignon Blanc to complement the pancetta's saltiness and cut through the creamy béchamel sauce.
Top with Extra Herbs: Sprinkle fresh chopped basil or oregano just before serving to add a bright, aromatic finish that enhances the pizza's complex flavors.
Create a Dinner Party Spread: Arrange the pizzas on a large wooden board with additional Parmesan, fresh cracked pepper, and a small dish of olive oil for dipping.
Storing Ina Garten’s Brussels Sprouts Carbonara for Later
Refrigerate Smartly: Store leftover pizza slices in an airtight container for up to 3 days. Keep them flat to maintain the crispy crust and prevent sogginess.
Reheat with Care: Warm pizza slices in a preheated oven at 375°F for 5-7 minutes to restore crispiness. Avoid microwave heating to prevent soggy crust and uneven warming.
Prep Ahead Strategically: Make béchamel sauce and chop Brussels sprouts a day in advance. Store separately in sealed containers in the refrigerator to streamline pizza assembly.
Freeze for Future Meals: Wrap individual pizza slices in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven for best results.
Ina Garten’s brussels sprouts pizza carbonara blends classic Italian flavors with modern culinary creativity. Crispy pancetta, creamy sauce, and roasted brussels sprouts create a delightful pizza experience you’ll crave again and again.
Ingredients
Scale
4 pizza dough balls (8 oz or 226 g, store-bought)
12 oz (340 g) Brussels sprouts, trimmed and thinly sliced
8 oz (226 g) pancetta, diced (⅛-inch)
1½ cups (360 ml) whole milk
1 cup (226 g) whole milk ricotta
2 egg yolks (extra-large)
½ cup (50 g) Parmesan cheese (freshly grated, Italian)
½ cup (50 g) Pecorino cheese (freshly grated, Italian)
2 tbsps (28 g) unsalted butter
2 tbsps (16 g) all-purpose flour
Kosher salt
Black pepper (freshly ground)
Olive oil (good quality)
Instructions
Preparation: Position two oven racks at equal distances and preheat to 475°F (240°C), ensuring optimal heat circulation for crispy pizzas.
Béchamel Crafting: Create a silky sauce by warming milk, melting butter, whisking in flour, and gradually incorporating milk. Simmer until thickened, then fold in ricotta, egg yolks, salt, and pepper. Set aside to cool slightly.
Pancetta Rendering: In a sauté pan, heat olive oil and cook pancetta until partially crisp. Drain on paper towels to remove excess fat.
Dough Shaping: Place parchment paper on inverted sheet pans and gently stretch pizza dough into 9-10 inch circular shapes, maintaining a 1-inch border.
Pizza Assembly: Generously spread béchamel across dough circles. Sprinkle Parmesan and Pecorino cheeses, distribute pancetta, and toss Brussels sprouts with olive oil before scattering evenly.
Baking and Serving: Bake pizzas for 15-20 minutes until crust turns golden-brown and crisp. Remove from oven, slice into six wedges, and serve immediately. Repeat process for remaining pizzas.
Notes
Precision Matters: Use a pizza stone or inverted baking sheet for extra crispy crust texture.
Temperature Control: Ensure oven is fully preheated to 475°F before sliding pizzas inside for optimal browning.
Pancetta Perfection: Partially cook pancetta to render fat without overcooking, keeping it tender and flavorful.
Cheese Selection: Freshly grated Parmesan and Pecorino enhance flavor complexity compared to pre-shredded varieties.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.