Print
Shredded Brussel Sprout, Pancetta & Caramelised Onion Pizza
- Preheat the oven to 300°C.
- Prepare the topping: Finely slice the shallot and garlic. In a pan, heat the olive oil over medium heat and gently sauté the shallot, garlic, and thyme leaves until softened and fragrant.
- Cook the pancetta: Add the pancetta to the pan and cook until crisp. Remove from the heat.
- Add the sprouts: Stir in the shredded Brussels sprouts and cook for 1–2 minutes, just until slightly wilted.
- Stretch out the pizza dough and spread the carmelised onions, shredded sprouts and pancetta evenly over the pizza base. Top with Arla Pro Large Diced Mozzarella.
- Bake in the oven for 5–7 minutes, or until the base is golden and the toppings are lightly caramelised.
- Serve hot, drizzled with balsamic glaze. Finish with a generous grating of Parmesan.
