This pizza is seasonal and gourmet! No need to go to a fancy bistro... try this at home!
If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.
If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.
Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.
Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.
Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.
Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 500°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.
Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.
You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You'll get great color, crunch and flavor.
1. Preheat oven to 425°F.
2. Separate the brussel sprout leaves and throw them onto a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Toss to evenly coat and roast in the oven for about 8 minutes. Remove from oven before the leaves are brown and allow to cool.
3. Sauté the diced red onion in 1/2 tablespoon olive oil and season with salt and black pepper, for about 5 minutes, or until translucent and slightly browned. Allow to cool down.
4. In a small pan, heat 1/4 cup olive oil with the minced garlic and rosemary sprig. Cook on low for about 5 to 10 minutes to develop the flavor. Remove from heat and allow to cool down.
5. Unroll refrigerated Bistro Pizza Dough on enclosed parchment paper and place on a baking sheet. Brush the crusts liberally with the garlic herb infused oil. Sprinkle each dough with the mozzarella and Pecorino cheese. Top with the brussel sprouts, and sautéed onions. Lay a couple slices of Pancetta on each pizza.
6. Bake for about 10 minutes to melt the cheese and crust is begins to brown slightly.
7. Remove the pizza from the oven and crack an egg in the center of the pizza. Return to the oven and continue to cook for another 5 minutes (for runny yolks). Serve warm.