Ina Garten's Hearty Brussels Sprouts Pizza Carbonara Recipe
She masterfully combines crispy Brussels sprouts on a pizza carbonara that's utterly divine. Let the bold, mouthwatering flavors from Ina's kitchen transform your next dinner tonight!
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Cooking tools:
- Pizza stone
- Pizza peel
- Rolling pin
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Skillet
- Mixing bowl
- Whisk
- Grater
- Measuring cup
- Measuring spoon
- Spatula
- Kosher salt shaker
- Parchment paper
Ingredients
- 4 pizza dough balls (8 oz or 226 g, store-bought)
- 12 oz (340 g) Brussels sprouts, trimmed and thinly sliced
- 8 oz (226 g) pancetta, diced (⅛-inch)
- 1½ cups (360 ml) whole milk
- 1 cup (226 g) whole milk ricotta
- 2 egg yolks (extra-large)
- ½ cup (50 g) Parmesan cheese (freshly grated, Italian)
- ½ cup (50 g) Pecorino cheese (freshly grated, Italian)
- 2 tbsps (28 g) unsalted butter
- 2 tbsps (16 g) all-purpose flour
- Kosher salt
- Black pepper (freshly ground)
- Olive oil (good quality)
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