About this recipe:Got some extra Brussels sprouts hanging around after Christmas? Look no further than this delicious pizza sure even to please those that hate sprouts.
1 teaspoon olive oil
9 slices pancetta
5 teaspoons olive oil
2 cloves garlic, minced
6 Brussels sprouts
225g mozzarella cheese
1 pinch fennel seed
1 (12 in) pizza base
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 250 C / Gas 9.
Heat 1 teaspoon olive oil in a frying pan over a medium heat; cook and stir pancetta until fat has been released, 3 to 5 minutes. Transfer pancetta to a plate lined with kitchen paper.
Pour remaining 5 teaspoons olive oil into the same pan and 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 base onto a baking tray and spread Brussels sprouts mixture atop.
Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes. Remove from the oven and serve.