Pizza Carbonara with Brussels Sprouts

Ingredients:

Béchamel

• 1.5 cups whole milk
• 2 tablespoons unsalted butter
• 2 tbsp. flour
• 1 cup whole milk ricotta (250 g)
• 2 large egg yolks
• High-quality olive oil
• 220 g pancetta, cut into 0.3 cm cubes.

Assembling the pizza

• 4 balls of store-bought pizza dough, 220g each
• 0.5 cup freshly grated Italian Parmesan
• 0.5 cup freshly grated Italian pecorino
• 340 g Brussels sprouts, trimmed and thinly sliced

Preparation:

1. Preheat oven to 245°C. Space two oven racks evenly in the oven.
2. Béchamel:
   
   Pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Stir the flour into the butter and cook for 2 minutes, whisking constantly.
3. Stir in the hot milk, use a wooden spoon, and cook, stirring constantly, for 2-5 minutes, until the sauce is thick enough (run the back of a spoon through the sauce – it should leave a trail). Cook for another minute. Remove from heat, add the ricotta, egg yolks, 1 teaspoon of salt, and 1/2 teaspoon of black pepper; set aside.
4. Heat 1 tablespoon of olive oil in a 25-27 cm skillet, add the pancetta, and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.
5. Turn two baking sheets over and line each with a 12x18-inch sheet of parchment paper. Roll out and stretch two pieces of pizza dough onto the parchment paper into a 9-10-inch circle (they don't have to be perfectly round!). Spread 1/2 cup of béchamel sauce over each pizza, leaving 1 inch (2.5 cm) from the edges, and sprinkle with 2 cups of Parmesan, 2 cups of Pecorino, and a quarter of the pancetta.
6. In a medium bowl, toss the Brussels sprouts with 3 tablespoons of olive oil. Sprinkle half of the Brussels sprouts evenly over the two pizzas.
   
   Note
   
   You can thinly slice Brussels sprouts in a food processor fitted with a slicing disc.
7. Bake for 15-20 minutes, until the crust is golden brown. Using a large chef's knife, cut each pizza into 6 wedges and serve hot. Bake the remaining two pizzas in the same manner.