This time of year I can’t get enough of the darling of the cabbage family, Brussels sprouts. After making Brussels Sprouts Two Ways for Thanksgiving, we found ourselves with some extra leaves and it seemed only natural to try them on pizza. We loved them simply added to a traditional Pizza Margherita before baking, but also experimented with some other combinations. Pizza with Brussels Sprout Leaves, Pancetta, Lemon and Aleppo Pepper is bursting with flavor and texture contrasts. Nutty sprouts, spiced pancetta, bright citrus, creamy cheese and the exotic allure of Aleppo pepper combine for a winning seasonal pie.
-Chef Ann
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