Brussels Sprout and Pancetta Flatbread

Brussels Sprout and Pancetta Flatbread from We are not Martha

  • 1/4 recipe flatbread dough
  • 10-15 brussels sprouts, stems cut off, halved, and cut into thirds
  • 4 cloves garlic, sliced
  • 1 T olive oil, plue 1-2 T for brushing
  • 1/4 lb pancetta, chopped
  • 4-6 oz. mozzarella, cut into rounds
  • 1 oz. parmesan cheese, shaved
(pre-heat oven to 500 degrees)


1) Start by cutting the stems off the brussels sprouts and then cutting the sprouts in half. From here, cut the halves in thirds. slice your garlic, too.
2) Heat 1 T olive oil over medium heat and throw brussels sprouts in the pan. Season with salt and pepper. Saute for about 3 minutes. Add in garlic. Saute for 3 more minutes. 
3) Roll out your dough and place dough round on a foil-covered baking round. Brush flatbread lightly with 1-2 T olive oil. Lay down mozzarella cheese. Sprinkle on pancetta and top with brussels sprout and garlic mixture. Season with more pepper if you desire.
4) Bake at 500 degree for 12-15 minutes, until edges are golden. Place parmesan cheese shavings over the top.
5) Slice and serve!

(serves about 4)