- 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.