This image courtesy of Mats Widen
This is Mats’s favorite pizza, inspired by one he ate at Motorino Pizza in New York City. The star ingredient is Brussels sprouts, and for Mats, they opened a world of new possibilities for pizza ingredients. This was also the pizza that introduced him to white pizza (pizza bianca). He, like many of us, grew up with tomato sauce on all pizzas, but today his pizza of choice is always tomato-free.
Mats prefers fresh Brussels sprouts on this pizza but says that frozen will work fine. This will also give you the opportunity to make this pizza year-round.
Serves1 (12-inch [30-cm]) pizza
Cooking MethodBaking, Sauteeing
OccasionCasual Dinner Party, Cocktail Party, Formal Dinner Party
Recipe CourseAntipasto/mezze, Appetizer, Hors D’oeuvre, Main Course
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureCheesy, Chewy, Savory, Smoky
- 1 teaspoon sea salt
- 2 ounces (60 g) Brussels sprouts
- Our Favorite Dough, 9 ounces (260 g)
- 2 ounces (60 g) fresh mozzarella, shredded
- 1 ounce (30 g) fresh ricotta
- 1 ounce (30 g) Pecorino Romano, crumbled
- 1 ounce (30 g) smoked pancetta, thinly sliced (alternatives: bacon or unsmoked pancetta)
- 1 clove garlic, peeled and thinly sliced
- Parmigiano-Reggiano, for grating
- Coarsely ground black pepper, to taste
- Extra virgin olive oil, for drizzling
Place a baking stone in the oven, and preheat to 500°F (260°C) or higher for 1 hour.
Bring 1 quart water with sea salt to a boil in a 2-quart saucepan.
While the water is heating, rinse the Brussels sprouts in cold water, and remove any wilted leaves. Place the Brussels sprouts in the boiling water, and cook for 2 minutes.
Remove the Brussels sprouts with a slotted spoon, and place them in a bowl of ice water for a few minutes to cool. Pour off the water.
Stretch the pizza dough to a diameter of 12 inches (30 cm).
Distribute the mozzarella, ricotta, and Pecorino Romano over the pizza. Distribute the pancetta and garlic over the pizza.
Peel the leaves from the Brussels sprouts, and place them on the pizza.
Bake the pizza on the baking stone until the crust is golden and the cheese is bubbling.
Remove the pizza from the oven, and place it on a plate. Top with coarsely ground black pepper and a bit of olive oil, and serve.
2015 Craig Whitson & Tore Gjesteland
YOUR RECENTLY VIEWED RECIPES
We are adding your Comments.
Thank you! Your comment has been added.
We are sorry. There was an error tyring to post your rating and review.
Your comment will appear after our editors have had a chance to review it.