Topping recipe

Cast Iron Brussels Sprouts & Pancetta

Name: Cast Iron Brussels Sprouts & Pancetta (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 200g Heavy cream; 30g Garlic cloves, finely minced or confit; 50g Parmigiano-Reggiano, finely grated; 2g Fine sea salt; 1g Black pepper; 1g Fresh thyme leaves; 160g Low-moisture whole-milk mozzarella (about 5½ oz, grated (1½ cups)); 15g Pecorino Romano or Parmigiano-Reggiano (finishing) (3 Tbsp, grated); 80g Brussels sprouts, shaved thin (about 6 sprouts); 50g Pancetta, diced (about 2 oz); 20g Red onion, thinly sliced (¼ small onion); 1g Lemon zest (½ lemon); 0.5g Red pepper flakes (a pinch)

White sauce, Low-moisture whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Brussels sprouts, shaved thin, Lemon zest. Scaled for 1 pan.

1 panCast Iron Pan10"White sauce

Build each pan

After the dough is shaped

1pan

Skillet size

sauce

White sauce

¼ cup, generous70 g

Cheese

Low-moisture whole-milk mozzarella

about 5½ oz, grated (1½ cups)160 g

Cheese

Pecorino Romano or Parmigiano-ReggianoParmigiano

3 Tbsp, grated15 g

Toppings

Brussels sprouts, shaved thinTossed with a little oil and salt

about 6 sprouts80 g

Pancetta, diced

about 2 oz50 g

Red onion, thinly sliced

¼ small onion20 g

Finishing

Lemon zest

½ lemon1 g

Red pepper flakes

a pinch0.5 g

Make the sauce

Scaled for 1 pan · 1 batch · Sauce recipe →

Combine cream and garlic in a small saucepan. Bring to a bare simmer over low heat and cook 8–10 min until thickened slightly and garlic is sweet. Off heat, whisk in parmesan, salt, pepper, and optional thyme. Cool completely before use — sauce thickens further as it cools.

Heavy cream

200 g

Garlic cloves, finely minced or confit8–10 cloves

30 g

Parmigiano-Reggiano, finely grated

50 g

Fine sea salt

2 g

Black pepper

1 g

Fresh thyme leavesOptional

1 g

Put it together

Once the sauce is made, for each pan

BeforeSpread the garlic cream over the dough, then scatter the mozzarella and push it to the skillet wall.
BeforePile the oiled sprouts loosely over the cheese, then scatter the pancetta, onion and Parmigiano.
AfterZest the lemon over the hot pie, add a pinch of chili, and free the rim with a spatula.

Shopping list

For 1 pan

Heavy cream200 g

Garlic cloves, finely minced or confit30 g

Parmigiano-Reggiano, finely grated50 g

Fine sea salt2 g

Black pepper1 g

Fresh thyme leaves1 g

Low-moisture whole-milk mozzarella160 g

Pecorino Romano or Parmigiano-Reggiano15 g

Brussels sprouts, shaved thin80 g

Pancetta, diced50 g

Red onion, thinly sliced20 g

Lemon zest1 g

Red pepper flakes0.5 g

Pair with

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