Dinner

Ina Garten Brussels Sprouts Pizza Carbonara

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

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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.
Ina Garten Brussels Sprouts Pizza Carbonara
Ina Garten Brussels Sprouts Pizza Carbonara

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:

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Print Recipe

Ina Garten Brussels Sprouts Pizza Carbonara

Author: Sabrine Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: B Brussels Sprouts Pizza Carbonara
Difficulty:BeginnerPrep time: 25 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 45 minutesServings:4 servingsCalories:1227.5 kcal Best Season:Suitable throughout the year

Description

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.

Ingredients

    For the béchamel:

    • to assemble the pizzas:

Instructions

  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.

Notes

  • 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.
Keywords:Ina Garten Brussels Sprouts Pizza Carbonara

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