Categories: Pizza
Ingredients
- For the Bechamel:
- 1 1/2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup ricotta
- 2 extra-large egg yolks
- Kosher salt and black pepper
- Good olive oil
- 8 oz. pancetta, 1/8-inch diced
- To assemble pizzas:
- 4 8-oz. balls store-bought pizza dough
- 1/2 cup grated Italian Parmesan cheese
- 1/2 cup grated Italian Pecorino cheese
- 12 oz. Brussels sprouts, trimmed and thinly sliced
Directions
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Preheat the oven to 475. Arrange two racks evenly spaced in the oven.
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For the bechamel, 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 the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thicken enough to leave a trail when you run your finger down the back of a spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 tsp salt and 1/2 tsp pepper; set aside.
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Heat 1 tbsp olive oil in a medium saute pan, add the pancetta and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.
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Flip over two sheet pans and put 12×18 inch pieces of parchment paper on each pan. Roll and stretch 2 of the pizza doughs into a 9-inch circle on the parchment papers. Leaving a 1-inch border, spread 1/2 cup of the bechamel on each pizza and sprinkle with 2 tbsp of the Parmesan, 2 tbsp of the Pecorino and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tbsp olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza into 6 wedges with a large chef’s knife and serve hot. Repeat for the remaining two pizzas.