Brussels sprouts, pancetta and pecorino pizza

INGREDIENTS

1/2 quantity Pizzas, unbaked

3-4 brussels sprouts

100g fresh buffalo mozzarella, thinly sliced

1 garlic clove, thinly sliced

3-4 pancetta slices, cut into strips

30g pecorino cheese or parmigiano reggiano, shaved

sea salt flakes, to taste

extra virgin olive oil, to drizzle

METHOD

Prepare the pizza dough as directed.

Cut off the stem ends of the sprouts, then remove and discard the outer layers of darker green leaves, which will be tough and taste bitter. Cut around the core then remove it and discard, this will loosen all the leaves into individual petals. Separate the leaves and put them aside in a bowl.

Top the pizza dough with the mozzarella, then cover with the sprout leaves. Scatter over the garlic, pancetta and pecorino. Season with salt and a drizzle of olive oil. Bake for 10–15 minutes, until the crust is golden and the leaves are a little charred on the edges. Drizzle with extra olive oil, rest for a few minutes then serve.

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