Brussels Sprouts and Pancetta Pizza on Cauliflower Crust
Cauliflower crust is here to stay, and
the proof is in the pizza. Brussels sprouts
make for an unexpected, crunchy topping
that pairs perfectly with crispy pancetta
and gooey mozzarella and fontina.
Makes
2 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Chop pancetta, shred
cheeses, and slice onion.
Store in refrigerator.
Instructions
Preheat oven to 425°.
Cook pancetta in a medium skillet
over medium heat until lightly
browned, about 7 minutes. Add
Brussels sprouts, and cook until
slightly wilted, about 2 minutes.
Remove from heat.
Place frozen crust on a large
rimmed baking sheet. Sprinkle with
fontina. Arrange pancetta mixture
over fontina. Top with red onion,
mozzarella, and sage.
Bake until crust is golden brown and
cheese is melted, 13 to 15 minutes.
Drizzle with oil, and sprinkle with
salt and pepper. Serve immediately.
