Brussels Sprout And Pancetta Pizza Food

BRUSSELS SPROUTS PIZZA

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir pancetta until fat has been released, 3 to 5 minutes. Transfer pancetta to a paper towel-lined plate.
• Pour remaining 5 teaspoons olive oil into the same skillet; cook and stir garlic until fragrant, about 20 seconds. Add Brussels sprouts to garlic; cook, stirring constantly, until sprouts begin to brown, 5 to 10 minutes. Transfer sprouts and garlic to a bowl and crumble cooled pancetta over the mixture. Add mozzarella cheese and fennel seed; toss to coat. Place pizza crust onto a baking sheet and spread Brussels sprouts mixture atop pizza crust.
• Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Fill a medium saucepan with several inches of salted water and bring to a boil. Add the sprouts and cook 2 to 3 minutes. Drain in a colander and rinse immediately under cold water. Drain well.
• Heat the oil in a large saute pan (not nonstick) over medium-low heat. Add the pancetta and saute until browned in spots, about 8 minutes. Increase the heat to medium-high. Add the sprouts, spreading them out so that they are, for the most part, in a single layer. Season with salt and pepper. Cook, turning occasionally, until the sprouts are nicely golden in spots and fork tender, about 12 minutes. If the sprouts begin to brown all over and stick to the pan, add a splash of vinegar to the pan to help loosen the browned bits.
• Transfer to a serving dish and serve.

BRUSSELS SPROUT AND BACON PIZZA

Steps:

• Let pizza dough come to room temperature for at least 20 minutes.
• Place cast iron pizza pan (or baking stone/sheet) in oven and preheat to 500 degrees F.
• In a cast iron or other heavy skillet, cook the four slices of bacon over medium high heat until crispy. Remove and place on paper towels to drain. Chop roughly when cooled.
• Add the 8 oz. brussels sprouts and salt and pepper to taste to the skillet (in the bacon grease) and cook over medium-high heat until seared and tender (about 5-7 minutes).
• Meanwhile, roll out pizza dough on a floured pizza paddle. Drizzle top of crust with 2 tablespoons of olive oil. Remove pizza pan or stone from the oven and slide the crust from the pizza paddle (carefully!) on top.
• Mix together 1/2 of the mozzarella, the chopped bacon, and cooked brussels sprouts in a small bowl. Spread on top of crust. Top with remaining mozzarella.
• Place pizza in oven and cook for another 7-10 minutes at 500 degrees, or until cheese is melted and beginning to brown.
• Slice and serve!

BRUSSELS SPROUT AND PANCETTA PIZZA

Steps:

• Preheat oven to 550°F with a pizza stone on the lowest rack.
• Cut 1/4" off the stem end of each Brussels sprout, then cut out the core. Discard any bruised or damaged outer leaves, then separate the remaining leaves.
• Sprinkle pizza peel with cornmeal, then form dough into a pizza. Tear mozzarella into 10-12 pieces and scatter over dough. Distribute Brussels sprout leaves over the pizza. Scatter garlic and pancetta over dough as well. Sprinkle with Parmigiano and salt, then drizzle with olive oil.
• Slide pizza onto hot stone. Bake 12-14 minutes; check after 7 minutes, turning 180° if baking unevenly.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
• Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).
• Add in the shallots; stir/saute for 1 minute or until softened.
• Stir in the Brussels sprouts.
• Add in the broth; season with salt and pepper.
• Cover and lower heat to medium-low.
• Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
• If any broth remains, increase heat to medium-high and cook until broth evaporates.
• Serve hot.

GORDON RAMSAY'S BRUSSELS SPROUTS WITH PANCETTA RECIPE

Steps:

• Trim the base of the Brussels sprouts and cut them in half lengthways. Bring a pan of salted water to the boil. Add the sprouts and blanch for 2-3 minutes, then drain well.
• Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Toss in the sprouts and cook for 2-3 minutes, tossing occasionally.
• Roughly chop the chestnuts and add them to the pan. Grate the lemon zest over the sprouts and chestnuts and squeeze over a little juice. Check the seasoning and adjust if necessary.
• Transfer to a warmed serving dish.

SHREDDED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.