Pizza with Brussels Sprout Leaves, Pancetta, Lemon and Aleppo Pepper

Pizza with Brussels Sprout Leaves, Pancetta, Lemon and Aleppo Pepper

Pizza with Brussels Sprout Leaves, Pancetta, Lemon and Aleppo Pepper

Yield: Makes 2 ea. 10-12 in. pizzas


Ingredients

2 ea. 7 oz. Wood Stone Dough balls
4 oz. pancetta, finely diced
4 cups Brussels sprout leaves which have been separated from the heart (reserve hearts for another use)
Olive oil
Kosher salt and freshly ground black pepper
3 oz. whole milk mozzarella, shredded
¼ cup red onion, thinly sliced
2 tsp. lemon zest, very thinly sliced (preferably from a Meyer lemon)
Aleppo pepper


Preparation

Oven Temperature: 550-580 degrees

Flame Height: 3.6

Roast the pancetta in a small skillet in the center of the oven, stirring occasionally until the fat has rendered and the pieces are crispy. Drain on paper towels. Pour rendered fat into a large bowl, add a little olive oil and add the Brussels sprout leaves. Toss well to coat the leaves and season with salt and pepper.

To assemble pizza, sprinkle the crust with half of the cheese. Scatter the leaves over the pie and distribute the pancetta, onion slices and lemon zest. Top with remaining cheese.

Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.

Sprinkle with Aleppo pepper before slicing.

Aleppo pepper may be ordered through worldspice.com



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