If you know me at all, or have been following along for a while, you should be well aware by now that I have a deep love for pizza. Fortunately for me, my husband does too. There was a time where we would order pizza almost every Sunday. We have since then cut back a little on our pizza consumption, but still treat ourselves from time to time.
We decided to make our own pizzas a few weekends ago and they turned out great. Whit kept with a traditional pepperoni and mozzarella. Mine was inspired by one that I always order from one of my favorite restaurants here in Charleston. If you live in Charleston and haven't had pizza from Indaco, you're missing out. They seriously have some of the best pizza in town, particularly their seasonal brussels sprout pizza. I decided to attempt it myself, and while it wasn't exactly the same, it was still pretty darn good.
We considered making our own dough, but I wanted to ensure that we had an edible dinner, so we opted to buy it from the grocery store instead. We each bought our own bag of dough and chose our own individual toppings.
The dough was easier to work with than I thought it would be. I used the whole bag because I like a thicker crust. You could definitely make two pizzas out of it though. I brushed it with a garlic and olive oil mixture and topped it with several yummy toppings.
Here is Whit's traditional pizza, which turned out great as well.
This Indaco inspired pizza was exactly what I was going for. Salty pancetta, accompanied by the slight sweetness from the apples, and garlicky goodness in the fluffy crust, along with a few other ingredients, created pure pizza perfection.
Brussels Sprout, Apple and White Cheddar Pizza
1 ball of fresh pizza dough
½ cup of Brussels sprouts
1 packaged of diced pancetta
1 gala apple
½ cup of grated aged white cheddar cheese
1/3 cup of parmesan
1 tablespoon of minced garlic
1. Pre-heat the oven to 400 °F.
2. Warm a skillet over medium heat and fry the pancetta until crispy. Remove from the pan and place on a paper towel to soak up some of the grease.
3. Prepare the Brussels sprouts by removing the ends and discarding. Using the same pan, saute the Brussels sprouts until soft.
4. Slice the apple into a few very thin slices.
5. Roll the pizza dough out onto a pizza pan.
6. In a small bowl, add a few 2 tablespoons of olive oil and 1 tablespoon of minced garlic and mix well.
7. Spread the olive oil mixture all over the dough.
8. Sprinkle a layer of Parmesan cheese.
9. Top with Brussels sprouts, pancetta and apple slices.
10. Grate the sharp cheddar cheese all over the top.
11. Bake until the crust is golden.
12. Remove from the oven and drizzle with honey and add some extra cheese.