Cast Iron Brussel Sprout Pizza w/white sauce
Servings 2 11 1/2 inch pizzas
Ingredients
- 1 1/4 lbs pizza dough
- 1 cup garlic white sauce
- 12 ounces roasted or pan fried brussel sprouts cut into medallions like "BS" pepperoni
- 2 ounces pancetta cubed
- 4 ounces parmesan or romano hard italian style cheese coarsely shredded
- 6 ounces mozzarella- fresh or not (if fresh, press as much moisture out as possible before using) coarsely shredded
- 2 tbsps chopped parsley for pretty
- balsamic glaze for drizzle
Instructions
- make the white sauce if you haven’t already
- preheat oven to 500F
- divide prepared dough and form into rounds, reserve and loosely cover half for round two
- shape the dough and place in the cast iron skillet
- top with half the white sauce, cheeses, pancetta, and brussel sprouts
- bake on middle rack for 12-15 minutes or until crust is crispy and cheese are melty, if the topping begin to get too brown you can finish crisping the crust on the stove top- medium heat
- for 3-5 more minutes, checking frequently with a thin spatula. Just remember that the cast iron was in the oven and don’t grab that handle unprotected!
- garnish with fresh parsley and a quick drizzle of balsamic reduction or glaze
- if reheating leftovers I use the stovetop, the cast iron, and a lid over medium heat.
Notes
makes two 10 1/2 inch pizzas
white sauce recipe is on the blog, link above