Pull a seasonal pizza from the oven this time of year. This November, why not try a pie that’s off the beaten path? This recipe for Brussels Sprouts, Butternut Squash, and Pancetta Pizza fits the bill!
Pizza, and more pizza
My husband, my mom, and I were in Italy recently. What a great trip! We were tourists, I did a little work, we visited family, and we ate. We ate well! In fact, we’re still coming down from our pizza high. Seriously. We ate pizza five times in the first five days while we were there. I think we skipped pizza on the sixth day, then started back up again. It never got old! And the toppings were always interesting.
A pizza for the season
Pizza is great for so many reasons, but especially because no matter what you put on it, it usually works out pretty well. I wanted to try making a pizza using seasonal ingredients. This time of year, that means Brussels Sprouts, Butternut Squash, and Pancetta Pizza. What a treat!
As the pizza cooks, the Brussels sprouts crisp up slightly while still keeping their tenderness. Paired with sweet butternut squash and salty pancetta, you’ve got a great combo. I added Mozzarella cheese as the base, then sprinkled grated Parmesan over the top after it cooled down slightly.
These ingredients are only around for short time, so why not make the most of them? Try this recipe for Brussels Sprouts, Butternut Squash, and Pancetta Pizza for a fun fall pizza party!
Recipe for Brussels Sprouts, Butternut Squash, and Pancetta Pizza
- 1/2 pound Brussels sprouts
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 10 ounces cubed butternut squash
- 2 ounces pancetta
- 1/2 pound pizza dough
- 4 ounces Mozzarella cheese
- 2 ounces grated Parmesan cheese
- Preheat your oven according to the pizza dough directions (I set mine at 450 degrees F. for this pizza).
- Clean the Brussels sprouts by running them under water, then peeling away the outer leaves from each. Use a sharp knife to cut the bottom stem off each, then peel away the leaves to use for the pizza. Dry the leaves with a paper towel.
- Add the Brussels sprouts leaves to a bowl and toss them with the olive oil, garlic, salt, and ground black pepper. Set them aside.
- Add the butter to a skillet over medium heat. When melted, add the cubed butternut squash. Cook for several minutes, so the cubes begin to turn color. During the last minute of cooking, add the pancetta to the skillet and carefully stir to mix. Remove from the heat.
- Form the pizza dough into a circle and place it on a baking pan. Bake for 3-5 minutes, then remove it from the oven.
- Sprinkle the pizza dough with the Mozzarella cheese, add the butternut squash and pancetta, then top with the Brussels sprouts.
- Bake for about 10 minutes (or according to the pizza dough directions), or until the dough turns golden and the Brussels sprouts begin to crisp slightly.
- Remove from the oven and allow the pizza to cool slightly.
- Sprinkle with the Parmesan cheese, slice, and serve.