This pizza was a pain in the ass to make.  What attracted me to it was the Brussels sprouts.  It was delicious.  It is also very filling.  I had too much going yesterday.  I was doing the wash, making broth and trying to make this pizza.  I really needed a kitchen twice the size to accomplish all this.  As many machines were needed.  From 3:00 on Jim was no help as he had two wine club events.  When we lived in CA, I bought 6 individual 9” pizza pans.  I think this is the second time I used them.  They have the holes in the bottom like the big one I use all the time.  I baked them 2 at a time.  I baked the first 2 for 20 minutes.  We decided to make the 2nd batch just 18 minutes.  I always spray these pans with Pam before stretching the dough out on them.  I used my usual bread machine pizza dough.  I think it tastes better and is easier to use than what is sold at Publix.  This recipe is from Ina Garten’s new Modern Comfort Food cookbook.  To slice the Brussels sprouts, trim them and process through the feed tube of a food processor fitted with the slicing disk.

Ingredients:

For the Béchamel:

1 1/2 C whole milk

2 T unsalted butter

2 T all-purpose flour

1 C whole milk ricotta (9 oz.)

2 extra-large egg yolks

Kosher salt and black pepper

EVOO

8 oz. pancetta, 1/8” dice (mine was in thin slices)

Two assemble the Pizza:

4 (8 oz.) balls store-bought pizza dough

1/2 C freshly grated Italian Parmesan cheese

1/2 C freshly grated Italian Pecorino cheese

12 oz. Brussels sprouts, trimmed and thinly sliced

Directions:

1. Preheat the oven to 475 degrees.  Arrange 2 ricks evenly spaced in the oven.  
2. For the béchamel, pour the milk into a small saucepan and bring to a simmer over medium heat. (I used a 2 C measuring cup and warmed it in the microwave.)
3. Meanwhile melt the butter in a medium saucepan ver medium-low het.  Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly.  Whisk in the hot milk, switch to a wooden spoon, and simmer, stirring constantly, for 2-5 minutes, until thick enough to leave a trail with you run your finger down the back of the spoon.  Cook for 1 minute more.   
4. Off the heat, stir in the ricotta, egg yolks, 1 t salt and 1/2 t pepper; set aside.  (I used 1/2 t salt.)
5. Heat 1 T EVOO oil to medium sauté pan, add the pancetta, and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked.  Transfer the pancetta to a paper plate and set aside.  
6. (I did not do the following as I had the 9” pizza pans sprayed with Pam.)  Flip over 2 sheet pans and put a 12” X 18” pieces of parchment paper on each pan.  Roll and stretch 2 of the pizza doughs into a 9”-10” circle on the parchment papers.
7. Leaving a 1” border, spread 1/2 C of the béchamel on each pizza and sprinkle with 2 T each of the Parmesan and Pecorino, and a quarter of the pancetta.  
8. In a medium bowl, toss the Brussels sprouts with 3 T EVOO.  Sprinkle the evenly over the 4 pizzas.  
9. Bake for 15-20 minutes, until the crust is nicely browned, including the bottom.  
10. Cut each pizza in 6 wedges with a large chef’s knife (or pizza wheel) and serve hot.  

Ina says this pizza is inspired by a chef named Danny Meyer and his restaurant called Marta in NYC.  If this pizza is the type served at his restaurant, I am heading there when it is safe to travel again.