Brussels Sprout and Pancetta Pizza

Imperial June 3, 2026June 3, 2026

Quick Recipe Version (TL;DR)

Yield: 1 12-inch pizza, 4 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes, including oven preheating

Quick Ingredients

1 pound pizza dough, at room temperature
8 ounces Brussels sprouts, trimmed and very thinly shaved
3 ounces pancetta, diced into 1/4-inch pieces
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, finely grated
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
5 ounces low-moisture mozzarella, shredded
1 ounce parmesan, finely grated, divided
1 teaspoon finely grated lemon zest
2 teaspoons all-purpose flour, for shaping
1 tablespoon semolina flour or cornmeal, for the peel or baking sheet

Do This

1. Heat the oven to 500°F with a pizza stone or steel inside for 45 minutes.
2. Toss shaved Brussels sprouts with 1 tablespoon olive oil, 1/4 teaspoon salt, black pepper, and red pepper flakes.
3. Roast Brussels sprouts at 500°F for 6 to 8 minutes, just until browned at the edges.
4. Cook pancetta in a skillet over medium heat for 6 to 8 minutes, until crisp; drain on paper towels.
5. Stretch dough into a 12-inch round. Brush with garlic oil, then top with mozzarella, half the parmesan, Brussels sprouts, and pancetta.
6. Bake at 500°F for 8 to 11 minutes, until the crust is deeply golden and the cheese is melted.
7. Finish with lemon zest and the remaining parmesan, rest 2 minutes, slice, and serve.

Why You’ll Love This Recipe

It tastes like autumn on pizza: nutty roasted Brussels sprouts, salty pancetta, creamy mozzarella, and bright lemon zest make every bite balanced.
No sauce required: a simple garlic-olive oil base keeps the crust crisp and lets the toppings shine.
Home-oven friendly: a very hot oven and a short bake give you browned cheese, crisp edges, and a chewy crust.
Elegant but easy: it feels restaurant-worthy, but the steps are straightforward and totally doable on a weeknight.

Grocery List

Produce: 8 ounces Brussels sprouts, 1 lemon, 1 garlic clove
Dairy: 5 ounces low-moisture mozzarella, 1 ounce parmesan
Meat: 3 ounces diced pancetta
Pantry: 1 pound pizza dough, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes, all-purpose flour, semolina flour or cornmeal

Full Ingredients

For the Pizza

1 pound pizza dough, at room temperature
2 teaspoons all-purpose flour, for dusting and shaping
1 tablespoon semolina flour or cornmeal, for the pizza peel or baking sheet
1 tablespoon extra-virgin olive oil
1 garlic clove, finely grated
5 ounces low-moisture mozzarella, shredded, about 1 1/4 cups
1 ounce parmesan cheese, finely grated, about 1/4 cup, divided
1 teaspoon finely grated lemon zest, from about 1 small lemon

For the Brussels Sprouts and Pancetta

8 ounces Brussels sprouts, trimmed and very thinly shaved, about 3 packed cups
3 ounces pancetta, diced into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes

Brussels Sprout and Pancetta Pizza – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare your dough

Place a pizza stone or baking steel on the center rack of the oven and heat the oven to 500°F for 45 minutes. A properly preheated surface is the key to a crisp, browned bottom crust. If you do not have a stone or steel, place a heavy rimmed baking sheet upside down on the center rack and preheat it the same way.

Make sure the pizza dough is at room temperature before shaping. If your dough has been refrigerated, let it sit covered on the counter for 60 minutes before you begin. This resting time makes the dough much easier to stretch and helps prevent tearing.

Step 2: Shave and season the Brussels sprouts

Trim the dry ends from the Brussels sprouts and remove any bruised outer leaves. Shave them very thinly using a sharp knife, mandoline, or the slicing blade of a food processor. Thin shavings cook quickly and become tender with browned, crisp little edges.

In a medium bowl, toss the shaved Brussels sprouts with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes. Toss well so the leaves are lightly coated but not oily.

Step 3: Roast the Brussels sprouts

Spread the seasoned Brussels sprouts in an even layer on a rimmed baking sheet. Roast at 500°F for 6 to 8 minutes, stirring once halfway through, until the sprouts are just wilted with browned edges. They should not be fully crisp yet because they will cook again on the pizza.

Remove the baking sheet from the oven and let the Brussels sprouts cool for 5 minutes. Keep the oven at 500°F with the pizza stone, steel, or inverted baking sheet inside.

Step 4: Crisp the pancetta

While the Brussels sprouts cool, place the diced pancetta in a small skillet over medium heat. Cook for 6 to 8 minutes, stirring often, until the pancetta is browned and crisp around the edges. Transfer it to a paper towel-lined plate to drain.

If there is a lot of rendered fat in the skillet, leave it behind rather than adding it to the pizza. The pancetta will bring plenty of richness on its own, and keeping excess fat off the dough helps the crust stay crisp.

Step 5: Shape the pizza dough

Lightly dust a work surface with 2 teaspoons all-purpose flour. Gently press the dough into a thick round, then stretch it into a 12-inch circle, leaving the outer edge slightly thicker for a puffy crust. If the dough springs back, let it rest for 5 minutes, then continue shaping.

Sprinkle a pizza peel with 1 tablespoon semolina flour or cornmeal. Transfer the shaped dough to the peel. If you are using an inverted baking sheet instead of a peel, you can shape the pizza on a piece of parchment paper for easier transfer.

Step 6: Add the garlic oil, cheese, Brussels sprouts, and pancetta

In a small bowl, stir together 1 tablespoon extra-virgin olive oil, the finely grated garlic clove, and the remaining 1/4 teaspoon kosher salt. Brush this mixture evenly over the dough, leaving a 1/2-inch border around the edge.

Scatter the shredded mozzarella evenly over the dough. Sprinkle on about half of the grated parmesan, then arrange the roasted Brussels sprouts over the cheese. Finish with the crisp pancetta, spreading it evenly so every slice gets a little salty bite.

Step 7: Bake the pizza

Carefully slide the pizza onto the hot stone, steel, or inverted baking sheet. Bake at 500°F for 8 to 11 minutes, until the crust is puffed and deeply golden, the cheese is melted and bubbling in spots, and the Brussels sprouts have browned at the edges.

If your oven has hot spots, rotate the pizza after 6 minutes. Use a peel, large spatula, or tongs to turn it carefully without disturbing the toppings.

Step 8: Finish with lemon zest and serve

Transfer the pizza to a cutting board and immediately sprinkle with the remaining parmesan and 1 teaspoon finely grated lemon zest. Let the pizza rest for 2 minutes before slicing. This short rest keeps the cheese from sliding off and gives the lemon zest a moment to warm and release its aroma.

Slice into 4 large pieces for a main course or 8 smaller pieces for sharing. Serve hot, while the pancetta is crisp and the crust is still chewy at the center with crackly edges.

Pro Tips

Shave the Brussels sprouts thinly: thick pieces can taste tough on pizza, while thin shavings roast quickly and get pleasantly browned.
Do not overload the dough: Brussels sprouts are bulky before roasting, but they shrink. Keep the toppings evenly scattered so the crust can bake properly.
Use low-moisture mozzarella: fresh mozzarella releases more water and can make the center of the pizza soggy.
Add lemon zest after baking: baking dulls its flavor, so sprinkle it on at the end for the brightest, freshest finish.
Let the oven get truly hot: a full 45-minute preheat gives the stone or steel enough time to store heat for a better bottom crust.

Variations

Honey-lemon finish: drizzle the baked pizza with 1 teaspoon honey along with the lemon zest for a salty-sweet autumn flavor.
Spicy version: increase the red pepper flakes to 1/4 teaspoon or add thinly sliced fresh Fresno chile before baking.
Vegetarian version: skip the pancetta and add 1/3 cup toasted walnuts after baking for crunch and richness.

Storage & Make-Ahead

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 400°F oven for 6 to 8 minutes, or in a dry skillet over medium-low heat for 4 to 6 minutes, until the crust is crisp and the cheese is warmed through. Avoid microwaving if possible, since it softens the crust.

To make components ahead, shave the Brussels sprouts up to 1 day in advance and refrigerate them in an airtight container lined with a paper towel. The pancetta can be crisped up to 2 days ahead and refrigerated; re-crisp it in a skillet for 2 minutes before topping the pizza. For the best texture, shape and bake the pizza just before serving.

Nutrition (per serving)