Ina Garten Brussels Sprouts Pizza Carbonara

Ina Garten Brussels Sprouts Pizza Carbonara is made with whole milk, ricotta, pancetta, Brussels sprouts, Parmesan cheese, Pecorino cheese, and store-bought pizza dough, including all the necessary ingredients. This delicious Brussels Sprouts Pizza Carbonara recipe creates a hearty dinner that takes about 45 minutes to prepare and can serve up to 4 people.

This Brussels Sprouts Pizza Carbonara Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

For the béchamel:

• 1½ cups whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk ricotta (9 ounces)
• 2 extra-large egg yolks
• Kosher salt and freshly ground black pepper
• Good olive oil
• 8 ounces pancetta, ⅛-inch diced

to assemble the pizzas:

• 4 (8-ounce) balls store-bought pizza dough
• ½ cup freshly grated Italian Parmesan cheese
• ½ cup freshly grated Italian Pecorino cheese
• 12 ounces Brussels sprouts, trimmed and thinly sliced

How To Make Brussels Sprouts Pizza Carbonara?

1. Preheat the oven: Preheat the oven to 475°F (240°C). Arrange two racks evenly spaced in the oven.
2. Prepare the béchamel: Pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 2 minutes, whisking almost constantly. Slowly whisk in the hot milk, switch to a wooden spoon, and simmer, stirring constantly, for 2 to 5 minutes until the sauce thickens. Cook for one more minute. Remove from heat, stir in the ricotta, egg yolks, salt, and pepper. Set aside.
3. Cook the pancetta: Heat 1 tablespoon of olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the pancetta and cook for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.
4. Prepare the pizza dough: Flip over two sheet pans and place 12 × 18-inch pieces of parchment paper on each pan. Roll and stretch 2 of the pizza doughs into 9 or 10-inch circles on the parchment paper, leaving a 1-inch border.
5. Add toppings: Spread ½ cup of the béchamel on each pizza and sprinkle with 2 tablespoons of Parmesan, 2 tablespoons of Pecorino, and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tablespoons of olive oil. Sprinkle half of the Brussels sprouts evenly on the two pizzas.
6. Bake the pizzas: Bake for 15 to 20 minutes until the crust is nicely browned, including the bottom. Cut each pizza into 6 wedges and serve hot. Repeat for the remaining two pizzas.

Recipe Tips:

• Warm up the dough: Let the pizza dough sit out for 30 minutes before using. This makes it easy to roll and stretch.
• Slice Brussels sprouts very thin: Thin slices cook fast and get crispy in the oven, adding a nice crunch to your pizza.
• Cook the béchamel sauce slowly: Keep the heat low when making the béchamel. Stir all the time to keep it smooth and stop it from burning.
• Lightly brown the pancetta: Cook the pancetta until it just turns light brown. This stops it from burning in the oven and keeps its flavor.
• Preheat the baking trays: Put the trays in the oven while it heats up. This helps the pizza dough cook evenly and get a crispy base.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Brussels Sprouts Pizza Carbonara cool to room temperature. Then, place the slices in an airtight container and store them in the fridge for up to 3 days.
• Freeze: Let the pizza cool completely before freezing. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. To thaw, transfer slices to the fridge for a few hours or overnight before serving or reheating.
• Reheat: Place a slice of pizza on a microwave-safe plate. Cover with a microwave-safe lid and heat on medium power for 1-2 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 of 4 slices

• Calories: 1227.25
• Total Fat: 65.75g
• Saturated Fat: 25.83g
• Cholesterol: 241mg
• Sodium: 1575.5mg
• Potassium: 731.5mg
• Total Carbohydrate: 113.9g
• Dietary Fiber: 5.95g
• Sugars: 5.98g
• Protein: 47g

Try More Ina Garten Recipe:

• Ina Garten Shellfish & Chorizo Stew
• Ina Garten Baked Cod With Garlic & Herb Ritz Crumbs
• Ina Garten Seared Salmon With Spicy Red Pepper Aioli
• Ina Garten Steak Fajitas