Brussels Sprout & Pancetta Pizza | Ines Glaser | Gozney Dome

Hi, my name's Ines Glazer and today we're making a double brussel pizza with pancetta, cranberry sauce, vinaigrette and gouda. Let's do it. We have a cast iron in the oven and I'm just going to throw some pancetta in it and sizzle it up and make it nice and crispy. Do a little extra olive oil to add some a little bit more crisp. Give her a little shake. Try not to burn yourself. You don't want to go too close to the flame because then it will light on fire. We're looking crispy. I'm gonna take a slotted spoon so I get the bacon grease out and I'm gonna carefully take my crispy pancetta. Bacon, pancetta, whatever you have. Keep a little bit of the bacon grease but you don't want to keep all of it. You can always save some for later. While the pan is still hot, I'm gonna get my brussel sprouts ready. We're gonna do the brussel sprout two ways. One shaved, one cut. We'll be using a mandolin if you have and a chef's knife. If you're using a mandolin, be very, very, very careful. You will cut off your fingertips if you're not. So I'm just going to go very slowly, keep my eyes on the prize. You don't want to be a hero so whatever little nub that gets too close to the blade, I'm just going to put off to the side so we can cut that up later for our seared brussel sprouts. Basically we're getting all of the brussel sprouts about halfway through and then we're just going to cut the rest of them for baking them in the oven. So we have those guys. Some are a little bit more shaved than others. Some are kind of kept in this form which is fine because this is going to be in a salad so we want a little bit more texture. For these you kind of, if you're doing them in whole form, you kind of just want cut them in quarters and for these I kind of like to break them up a little bit with my hands. You know, even just like kind of bending them open so that all the little edges and surfaces have some sort of crisp and add texture when they're put on high heat. I'm going to throw my pan back in the oven for about five, ten more seconds, get it piping hot so we can really crisp up the brussel sprouts. She's pretty hot. Add our brussels. Hear that sizzle? We're going to add a little bit of salt. You know what this needs? Garlic. You want a little bit of color but not cooked all the way because on this pizza is going to be in the oven for a little bit of time so it's also going to continue to bake on the pizza. We have two kinds of gouda. We're going to use one to finish that's a little bit nuttier, stronger in flavor and we have one that we're going to bake with. So I'm going to cube the one that we're going to bake with and then we'll just shave this over the top at the end. Let's take off the skin. You can nibble on these on the side. My goal for the cubes are about half an inch so they can melt but also stay in shape on the pizza. Beautiful. Now we're going to do the pine nuts very, very gently because they'll burn. I'm not putting any oil on them, they're just going raw in the pan and I'm going to keep it close to the oven mouth so it doesn't burn. I'm going to bring them to about golden brown and I'll set them aside. You don't want to burn them. It's a very, very easy way to do so just just leave them at the side. Keep a close eye when you're cooking them. Now I'm going to make the salad dressing. I'm going to use a heatproof bowl and we're going to loosen up the cranberry jelly in the oven also on low heat keeping an eye on it so it doesn't burn. I'm going to keep stirring it so it starts to break out faster. We loosened that gelatin. Looking good. Drop one or two teaspoons in the jelly jar. We're going to add some olive oil, some vinegar, shallots, a pinch of salt, some magic pizza dust, some zest of a lemon, juice of half a lemon. Whisk her up. Basically you want to season it to your own taste so you might want a little more salt, you might want a little less salt but it's pretty well balanced. All right let's make a pizza. For dough recipes go to gosney.com. This is a New York style because you want it to hold. I'm going to use my hands from top to bottom. I like to use the flat part of my fingers. Give her a flip. I like to kind of bring her back to a circle. This is a 350 gram dough ball. It's going to make about a 14-15 inch pizza. We're going to do some dry mozzarella as the base. Next we're going to do the gouda. Spread it out nicely. You don't want to use too much. It's just for little flavor bombs around the pizza. Also add some nice color. Then I'm going to do some chopped scallions. We're going to bring our roasted brussel. Spread it out evenly and nicely all over the pizza. Add some pecorino to fill in the spaces. A little olive oil to finish. Give her a shake. 365 Celsius low flame. We're going to cook this for about five minutes and make it nice and crispy. While this cools we're going to dress the brussels with a salad dressing and then finish it on the pizza. Add the pine nuts, pancetta bits, add another squeeze of lemon. I like mixing her by hand just so you can feel the salad. Really get to know it before you eat it, you know. Make sure that it's well seasoned enough. A little bit more sea salt, some black pepper. Now we're there. I'm going to top the pizza with a brussel salad, roasted brussels and fresh brussels. I'm going to fill her in with a few more roasted pine nuts. A little bit more crispy pancetta because let's be honest, you deserve it. Some more magic purple seasoning. I like to add olive oil on the crust just for a little bit more glistening. Lastly we're going to finish her off with the beautiful finishing gouda. Let's cut this baby up and give it a go. And today we're bringing on a special guest to give it a try, Thung from Leopard Crest Pizza. What you doing? I was just making dough for tomorrow. What are we looking at? We got a double brussel pizza with pancetta, cranberry sauce, vinaigrette and gouda for a little extra. Are you an eight slice girl or a six slice girl? Four slice girl. No I'm kidding. I actually, I slice things according to how many people there are so then people don't have to feel weird about the last slice. I like it. Never feel weird about the last slice. Shall we? It's pretty good. She knows what she's doing. This is so good. You can find the recipe for the double brussel pizza and pizza dough on Gosney.com.