Brussels Sprouts Pizza With Guanciale & Kalamata Olives Tarifi

Malzemeler

• 1 Pound Prepared is Dough (Either Store Bought, or, , or, ), 1 Tablespoon Olive Oil, 4 Ounces Guanciale or Pancetta, Diced, 1 Pound Brussels Sprouts, Trimmed, & Thinly Sliced, Cracked Black Pepper To Taste, 1/2 Teaspoon Red Pepper Flakes (Optional), 2 Cups Full Fat Shredded Mozzarella Cheese, 1 1/2 Cups Diced Taleggio Cheese, 1/2 Cup Pitted Halved Kalamata Olives. To Assemble: Extra Virgin Olive Oil, Coarse Sea Salt

Hazırlanışı

1. Divide the dough up into 8 ounce portions, rolling each in a ball. Place two of the balls on a lightly oiled plate and cover with plastic wrap and refrigerate until needed. Remove the dough balls from the refrigerator 2 1/2 hours before needed, allowing them to completely come to room temperature before using. Preheat your oven to the highest setting (usually 500 degrees F.). In a frying pan, heat the olive oil until piping hot, then cook the guanciale until lightly browned, about 6 minutes. Remove the guanciale from the pan. Add the Brussels sprouts to the same pan, and season with black pepper and red pepper flakes. Cook the sprouts, stirring often, until cooked until tender crisp, 3 or 4 minutes. For Each Pizza: On a lightly floured surface, use your hands to press your dough out to a 12 inch circle. Lightly cover a baking sheet (or pizza peel if using a pizza stone) with flour, and place the dough on top. Lightly brush the surface of the pizza with olive oil, then scatter the mozzarella and crumble the Taleggio over each pizza, leaving a 1 inch border all around. Divide the Brussels sprouts, guanciale, and olives over each pizza. Sprinkle the top of each pizza with some sea salt, then bake each pizza until bubbly and golden brown, about 15 to 20 minutes.

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