We've almost made it through 2020 folks and if there was ever a time to indulge in comfort food, the time is now. That's it, that's the intro. In all seriousness though, if you want to treat yourself to a slice of heaven, give this pizza a try. It's like a cozy hug in the form of carbs, with all the cheesy, creamy, and festive (!) vibes you could possibly want. Have I sold you yet? Good thing the recipe is below.
Ingredients:
makes 1 sheet pizza
Pizza: 1 pizza dough, 22 oz (make your own or use store bought!) 1.5 cups shaved brussels sprouts 4 oz pancetta (optional) 1-1.5 cups mozzarella, shredded 1-2 garlic cloves, thinly sliced olive oil Béchamel: 1 cup whole milk 2 tbsp butter 2 tbsp flour 1/4 tsp garlic powder (plus more to taste) generous pinch of nutmeg (~1/8 tsp) salt and pepper to taste 1 half sheet pan 1 whisk
Directions:
Preheat your oven to 400° F (temp may vary based on the type of dough you're using - you can adjust this based on the recipe you're following) and let your dough come to room temp. It'll be more pliable that way! While we're on the topic of dough - there is zero (you hear me? ZERO) shame in using store bought. I've made my own and it's great, but ya know what - a good store bought one is equally fab AND it's less prep. TLDR: choose a dough and move on.
While the oven is preheating, let's prep the toppings - starting with the star of the show: the béchamel. Melt the butter in a saucepan. Once fully melted, add flour and whisk until incorporated. Continue to whisk as the mixture bubbles away - 30 seconds or so, just enough time for the flour to cook through a bit. As you continue to whisk, slowly stir in the milk. Season with salt & pepper, nutmeg and garlic powder. Let it cook, continuing to whisk *every so often* until the sauce starts to thicken, 3-5 minutes. Once the sauce feels thick and spreadable (resembling alfredo sauce or a mac & cheese base), set aside.
Heat a glug of olive oil (just enough to coat the pan) in a medium sized pan over medium-high heat. Add the shaved brussels sprouts and stir just enough so they glisten from the oil. Add garlic and sautée 2-3 min, until they are just starting to brown. Set aside.
Wipe out the pan, add pancetta and cook, stirring occasionally, for 7-9 minutes. We want a slightly more chewy consistency here, since it'll finish cooking/crisping in the oven. Drain on a paper towel and set aside (we've all made bacon, yes? This is the same).
Dough time! Flour your work surface and roll the dough out until the size matches that of your sheet pan. I usually stop when it's just shy of the final size and press it out in the pan. Oil the sheet pan with a generous amount of olive oil (enough to coat the entire pan) and transfer your dough.
Assembly: spread the bechamel onto the center of the dough, leaving enough of an edge to create a crust. Top with mozzarella cheese (note: the measurements for the cheese are merely a suggestion. Add as much or as little cheese as your heart desires). Distribute the brussels and pancetta.
Time to bake and get one step closer to the #after pic. Bake in the oven, mid-rack for 20-25 minutes and then serve as quickly as the roof of your mouth will allow.
Note: just like with the oven temps, cooking times may vary based on the dough recipe you're using (if you're making a thinner, quicker cooking crust, sautée the brussels and pancetta a bit longer in the prep step to make up for the shorter bake time).