Irresistible Brussels Sprout and Pancetta Pizza: A Gourmet Homemade Delight

This Brussels sprout pizza masterfully combines raw, tender petals of this often-misunderstood vegetable with creamy, fresh mozzarella and crispy, salty pancetta, resulting in a truly irresistible culinary experience.

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For most of my childhood and well into adulthood, Brussels sprouts were a vegetable I consciously avoided. My mother, thankfully, never forced them upon us, and the prevailing narrative among my friends was one of utter disgust: “too green,” “they stink,” “they taste bad.” I, of course, leveraged this widely accepted distaste, proudly proclaiming my exemption from the dreaded sprout (though we did consume copious amounts of broccoli). Yet, despite the collective dismissal, a quiet, almost rebellious curiosity about these miniature cabbages began to brew within me. I was inexplicably drawn to their petite, spherical shape, their vibrant green hue, and the delicate layers of leaves that peeled away like petals, revealing a beautiful gradient from emerald to pale yellow at their core. Surely, I thought, something so charmingly designed couldn’t truly taste as universally awful as everyone claimed. But then again, why risk confirming the popular opinion?

And so, over three decades passed without a single Brussels sprout gracing my plate. It wasn’t for lack of opportunity; they appeared regularly at farmers’ markets, always maintaining their enigmatic status as little green spheres of untapped potential. However, that persistent curiosity, coupled with an unwavering hunch that they held a hidden deliciousness, never truly faded. My intuition truly solidified last year when I stumbled upon luscious Brussels sprout dishes featured on Heidi Swanson’s renowned blog. Swanson has an almost magical ability to transform any vegetable into a culinary star, and her inspiring recipes turned my long-standing intuition into an undeniable craving. Still, those recipes lingered on my ever-growing “to-make” list, waiting for the opportune moment.

Then, at the beginning of this year, it seemed these adorable mini-cabbages were literally sprouting (pun intended) everywhere. They were featured prominently on a multitude of food trends lists, becoming the undisputed “It” veggie in culinary hotspots like New York City, and frequently touted as the latest anticancer superfood. Their presence had become ubiquitous, almost unavoidable. The timing felt right, the moment ripe for exploration.

Embracing the Brussels Sprout Renaissance

The resurgence of Brussels sprouts in popular cuisine wasn’t just a fleeting trend; it was a testament to chefs and home cooks discovering their incredible versatility and depth of flavor when prepared correctly. No longer relegated to being boiled to mush, new techniques like roasting, sautéing, and even serving them raw in salads or pizzas revealed their nutty, slightly sweet, and earthy characteristics. Rich in vitamins K and C, fiber, and powerful antioxidants, these cruciferous vegetables were suddenly lauded not just for their taste but for their impressive nutritional profile, making them a delicious and healthy addition to any diet. This widespread culinary embrace provided the final nudge I needed.

From Aversion to Affection: The Pizza Inspiration

On a whim, I finally purchased a stalk of fresh Brussels sprouts, determined to make up for decades of missed opportunities. My reasoning was simple: if any cuisine could make me fall in love with a controversial ingredient, it was Italian food. Its power to transform humble ingredients into something extraordinary is unparalleled. My specific inspiration came from the menu at Motorino in New York City, famous for its incredible Neapolitan-style pizzas. Their Brussels sprout pizza, a harmonious blend of savory and fresh, sparked an idea that I knew I had to recreate at home. I decided to make a pizza topped with luxurious mozzarella di bufala, savory diced pancetta, and those intriguing Brussels sprout petals, all resting on my beloved Roman-style pizza crust, which always achieves perfect crispness on a preheated pizza stone.

Crafting the Perfect Brussels Sprout and Pancetta Pizza

Let me tell you, the result was nothing short of heavenly. This wasn’t just good; this may very well be the single best pizza I have ever created in my own kitchen. It felt almost deceptively simple to assemble, yet the depth of flavor was profound. As I shared with my partner, E, it tasted even better than dessert! The long wait, the years of apprehension, were entirely vindicated. I didn’t just like my first Brussels sprouts; I absolutely loved them, especially in this incredible pizza.

For anyone harboring even the slightest doubt about Brussels sprouts, I implore you to try a slice of this magnificent, savory pizza. I guarantee it will change your perception entirely. After all, what doesn’t taste divine when swimming in melting, rich mozzarella di bufala and adorned with crispy, salty pancetta? The combination is a symphony of textures and flavors – the creamy cheese, the salty crunch of pancetta, the delicate, slightly bitter, and nutty bite of the Brussels sprout petals, all perfectly balanced on a crisp crust. It’s a testament to how thoughtfully chosen ingredients can elevate a simple dish to gourmet status.

Beyond the Pizza: A New Culinary Love Affair

My successful foray into Brussels sprout pizza has opened a whole new world of culinary possibilities. Next time, I plan to roast them to a crispy perfection, perhaps with some spicy chorizo to complement their robust flavor. Then, a comforting Brussels sprout soup is on the agenda. And the list continues to grow! In the modern culinary landscape, the mighty sprout has firmly established itself as a versatile and delicious vegetable, moving beyond its polarizing reputation. And I, too, have officially joined the ranks of its ardent admirers. This pizza is just the beginning of a beautiful friendship.

Do you enjoy Brussels sprouts? What is your all-time favorite way to prepare and serve them? Share your insights in the comments below!

Pancetta and Brussels Sprout Pizza Recipe

This recipe serves 2 generously for a hearty meal, or 4 if you’re able to exercise a bit of restraint and share!

Ingredients:

1 prepared Roman-style pizza crust (or your favorite homemade pizza dough)
¼ cup high-quality extra-virgin olive oil
1 large clove garlic, peeled and smashed
Parmigiano-Reggiano cheese, freshly grated, for sprinkling
1 small white onion, very thinly sliced (yielding about 1/3 cup)
1 ball (approx. 8 oz) fresh mozzarella di bufala (buffalo mozzarella), drained
3.5 oz (approx. 100g) diced pancetta
4 large Brussels sprouts
Freshly ground black pepper, to taste
A pinch of fleur de sel or coarse sea salt, for finishing

Instructions:

Preheat the Oven and Pizza Stone: Position an oven rack in the top third of your oven. Place a pizza stone directly on the rack and preheat the oven to a scorching 500°F (260°C). Allow it to preheat for a minimum of 45 to 60 minutes to ensure the stone is thoroughly hot, which is key for a crispy crust.
Infuse the Olive Oil: Pour the extra-virgin olive oil into a small bowl. Smash the peeled garlic clove gently with the side of a knife to release its aroma, then add it to the olive oil. Let it infuse at room temperature for 15-30 minutes, allowing the garlic flavor to permeate the oil.
Prepare the Brussels Sprouts: Begin by trimming off the tough foot end of each Brussels sprout. Carefully remove the first layer or two of outer leaves, as these tend to be tougher or slightly damaged. Then, one by one, gently peel off the remaining individual leaves, collecting them in a bowl. Continue peeling until the leaves become difficult to separate and appear to cling tightly to the core. At this point, you’ve peeled enough for the pizza. Reserve the remaining small, dense cores and any wrinkly leaves for another use, such as a flavorful soup or broth.
Cook the Pancetta: Heat a medium-sized pan over high heat. Add the diced pancetta and fry for just a few minutes, stirring occasionally, until it browns slightly and becomes crisp. Be careful not to overcook it. Using a slotted spoon, transfer the cooked pancetta to a plate lined with a paper towel to drain any excess fat.
Assemble the Pizza: Carefully roll out your pizza crust to your desired thickness and shape. If using a pizza peel, lay a piece of parchment paper on the peel and place your dough on top. Brush the dough generously with some of the garlic-infused olive oil, ensuring coverage right up to the edges.
Layer the Toppings: Sprinkle a generous layer of freshly grated Parmigiano-Reggiano over the olive-oiled crust. Distribute the thinly sliced white onion evenly across the pizza. Tear the ball of mozzarella di bufala into rustic pieces and dot them artfully over the surface. Next, scatter the prepared Brussels sprout petals across the pizza, ensuring an even distribution. Finally, sprinkle the crispy fried pancetta over the other toppings.
Season and Drizzle: Grind a liberal amount of fresh black pepper over the pizza. Add a pinch of fleur de sel (or good quality coarse sea salt) for an extra burst of flavor. Drizzle a little more of the garlic-infused olive oil over the assembled pizza for richness and aroma.
Bake to Perfection: Carefully slide the pizza (still on its parchment paper) onto the preheated pizza stone in the oven. Bake for approximately 10 minutes, or until the crust is beautifully browned and crisp, the cheese is melted and bubbling, and the edges of the Brussels sprout petals have caramelized and wilted slightly – this wilting and slight charring is what gives them their delicious nutty flavor on the pizza.
Serve Immediately: Once baked, carefully remove the pizza from the oven. Slice it into wedges and serve at once to enjoy its optimal flavor and texture.

Inspired by Motorino’s Brussels Sprout and Pancetta Pizza, a true classic.

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