This Brussels sprout and pancetta pizza pairs delicate raw Brussels sprout leaves with creamy fresh mozzarella, savory pancetta, and a crisp homemade crust. It is simple, bold, and completely irresistible.
For the longest time, Brussels sprouts were the vegetable I knew only by reputation. When I was growing up, my mother never forced them onto our plates, and I heard plenty of warnings from friends who claimed they were bitter, smelly, and impossible to love. I was relieved that I did not have to eat them, even though broccoli appeared regularly at dinner.
Still, I was quietly fascinated by Brussels sprouts. Their compact shape, bright green leaves, and tiny cabbage-like appearance always seemed charming to me. When you peel back the outer leaves, the colors shift from deep green to pale yellow, and the leaves look almost like petals. I often wondered whether something so pretty could really taste as bad as everyone said. Yet the bad reputation followed them everywhere, so I kept my distance for years.
More than 30 years passed before I finally decided to cook with Brussels sprouts. It was not because I never saw them at the market. They were always there, piled into baskets or still attached to their stalks, looking like little green mysteries. I simply kept postponing the moment. Then, after seeing more and more beautiful Brussels sprout dishes, my curiosity turned into a craving. I wanted to find a way to make them feel approachable, comforting, and delicious.
Italian-inspired food has a way of making almost any ingredient feel inviting, so pizza seemed like the perfect place to begin. For this Brussels sprout pizza, I chose a crisp Roman-style pizza crust, creamy mozzarella di bufala, thinly sliced onion, salty pancetta, and the tender leaves of fresh Brussels sprouts. The combination is simple, but each ingredient has a clear purpose: the cheese melts into rich pockets, the pancetta adds savory depth, and the Brussels sprout petals become slightly charred and nutty in the heat of the oven.
The result was even better than I expected. This homemade Brussels sprout and pancetta pizza may be one of the best pizzas I have ever made in my own kitchen. It tastes indulgent without being heavy, and the balance between creamy, salty, crisp, and slightly smoky is deeply satisfying. The Brussels sprouts do not overpower the pizza. Instead, they bring texture, freshness, and a subtle roasted flavor that works beautifully with the pancetta and mozzarella.
If you are unsure about Brussels sprouts, this pizza is an excellent place to start. The leaves are used raw before baking, so they cook quickly in the hot oven. Their edges darken and curl, giving the pizza a rustic look and a delicious toasted flavor. With bubbling mozzarella and crisp pancetta, it is hard not to fall in love with them.
Do you enjoy Brussels sprouts? This Brussels sprout pizza might become your new favorite way to serve them.
Pancetta and Brussels Sprout Pizza
Serves 2 generously, or 4 as a lighter portion.
1 Roman-style pizza crust
¼ cup best-quality extra-virgin olive oil
1 clove garlic
Parmigiano-reggiano, freshly grated
1 small white onion, thinly sliced, about 1/3 cup
1 ball mozzarella di bufala, also called buffalo mozzarella
3.5 oz diced pancetta
4 large Brussels sprouts
Freshly ground black pepper
Fleur de sel or coarse sea salt
Position an oven rack in the top third of the oven. Place a pizza stone on the rack and preheat the oven to 500°F. Let the stone heat thoroughly for 45 to 60 minutes so the crust bakes up crisp and golden.
Pour the olive oil into a small bowl. Peel the garlic clove, smash it gently with the side of a knife, and add it to the oil. Let the garlic infuse the olive oil at room temperature for 15 to 30 minutes.
Prepare the Brussels sprouts. Trim the base from each sprout and remove the outer layer of leaves, which may be tough or damaged. Gently peel away the remaining leaves and collect them in a bowl. When the leaves become difficult to separate and cling tightly to the core, stop peeling and move on to the next sprout. Save the small remaining cores for soup or another cooked dish.
Set a medium pan over high heat and add the diced pancetta. Cook for a couple of minutes, just until it begins to brown and release some of its fat. Transfer the pancetta to a paper towel and set it aside.
Roll out the pizza dough and place it on a sheet of parchment paper. Brush the dough generously with the garlic-infused olive oil. Grate Parmigiano-reggiano over the entire surface, all the way to the edges. Scatter the thinly sliced onion over the dough. Tear the mozzarella di bufala into pieces and dot it evenly across the pizza.
Add the Brussels sprout petals, then scatter the browned pancetta over the top. Finish with freshly ground black pepper, a small pinch of fleur de sel or coarse sea salt, and another light drizzle of garlic-infused olive oil.
Carefully slide the pizza, still on the parchment paper, onto the preheated pizza stone. Bake until the crust is crisp and browned, about 10 minutes. The edges of the Brussels sprout leaves will darken and wilt slightly, which gives this pizza its delicious roasted flavor.
Slice the pizza and serve immediately while the crust is crisp, the mozzarella is creamy, and the pancetta is still warm.
Inspired by the Brussels sprout and pancetta pizza served at Motorino.
