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Ingredients

1 teaspoon extra-virgin olive oil 9 slices pancetta 5 teaspoons extra-virgin olive oil 2 cloves garlic, minced 6 Brussels sprouts, trimmed and thinly sliced 1 (8 ounce) package shredded mozzarella cheese ½ teaspoon fennel seed 1 12-inch pizza crust

Nutrition Info

520.3 calories carbohydrate: 38.8 g cholesterol: 58.7 mg fat: 27.2 g fiber: 2.2 g protein: 28.6 g saturatedFat: 9.5 g servingSize: - sodium: 1308.6 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Preheat oven to 475 degrees F (245 degrees C).
Heat 1 teaspoon olive oil in a skillet over medium heat, cook and stir pancetta until fat has been released, 3 to 5 minutes. Transfer pancetta to a paper towel-lined plate.
Pour remaining 5 teaspoons olive oil into the same skillet, 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 crust onto a baking sheet and spread Brussels sprouts mixture atop pizza crust.
Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

4 servings

A white pizza with Brussels sprouts and pancetta.