Brussel Sprouts, Pancetta, Smoked Gouda, and Hot Honey Pizza

Brussel Sprouts, Pancetta, Smoked Gouda, and Hot Honey Pizza

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Recommended Supplies

  • Pizza Dough (I typically use dough from a local Italian restaurant in Boston or use Portland Pie Co dough. When I don’t have either of those I will use dough from the local grocery store or make my own dough if I have the time but that doesn’t happen often

  • Parchment paper

  • Pizza peel

  • Pizza flour or cornmeal

  • Pizza Stone

  • Rolling Pin

  • Non-stick Pan

Ingredients:

  • 1 dough

  • About 12 Brussel sprouts

  • 1 packet of Pancetta

  • Your Favorite Olive Oil

  • Balsamic Vinegar

  • Salt and Pepper

  • Garlic Powder

  • Mike’s Hot Honey

  • Smoked Gouda (We actually used smoked bacon gouda)

  • Balsamic Vinegar

  • 2 Tbsp butter

  • 1 large garlic clove, minced - If you don’t have fresh garlic you can use garlic powder

  • 2 Tbsp flour

  • 3/4 cup milk

  • Salt and Pepper. I love using truffle sea salt.

Recipe:

  1. If you don’t already have a pizza stone… BUY ONE. I bought mine on Amazon: Pizza Craft Rectangular Cordierite Baking/Pizza Stone for Oven or Grill

  2. Preheat your oven as high as it can go (mine goes up to 550 degrees).

  3. Throw some pizza flour or cornmeal on your counter, place the dough on top and sprinkle extra on top. Begin rolling the dough out with the rolling pin if you’d like or stretch it out with your hands, starting from the center. You can switch between using the rolling pin and stretching the dough out with your hands until you get the desired size of your pizza.

  4. Place a piece of parchment paper onto your pizza peel before you put the dough on top. This will help with clean-up and help you get your pizza in and out of the oven with ease. I like to sprinkle a little pizza four on top of the parchment paper too.

  5. Season your dough with some garlic powder/or your favorite pizza seasoning. This can even be red pepper flakes if you like spice.

  6. Cook your pancetta in a pan.

  7. Clean and slice your Brussel sprouts in half. I then place the Brussel sprouts into a ziplock bag and drizzle olive oil and balsamic vinegar over the sprouts with some salt, pepper, and garlic powder to your taste preferences.

  8. Place the ziplock bag in the microwave for 3 minutes. Then, transfer the sprouts to a baking sheet, lined with tin foil and olive oil. Place them in the oven for about 15 minutes or until just browned.

  9. Make your homemade white sauce. My recipe is inspired by Cooking Classy. In a small saucepan, melt butter over medium heat. Add flour and garlic and cook, stirring constantly, 1 minute. While whisking, slowly pour milk into the flour mixture. Season with salt and pepper to taste and bring mixture just to a boil stirring constantly then remove from heat.

  10. Pour your sauce over the dough and sprinkle your shredded smoked gouda cheese.

  11. Add your Brussel sprouts almost like you would pepperoni. Add your cooked pancetta on top of the zucchini.

  12. I then roll the “crust” over the edge. I like to include some of the pizza toppings inside of the crust. When you roll the crust, remember to do it lightly so that you have a light, puffy, and crunchy crust.

  13. Place your pizza on your pizza stone with your peel and cook for 8 -10 minutes.

  14. Once your pizza is golden brown it’s ready to take out. Drizzle some Mike’s Hot Honey and enjoy!

    Use #EnamoredEats in your Instagram photos so I can see what delicious pizza creations you whip up!

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