Description
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.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 150 mg