- 1 Cali'flour Foods Pizza Crust
- ¾ cup warm water
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 7 tablespoons olive oil
- 3 garlic cloves
- 2 sprigs fresh rosemary
- 1 pound Brussels sprouts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 red onion, diced
- 4 cups mozzarella cheese, shredded
- ¼ cup pecorino cheese, grated
- ½ pound thinly sliced pancetta
- 4 large eggs
PREPARE THE CRUST
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
Separate the Brussels sprout leaves and throw them onto a baking sheet. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and ½ teaspoon black pepper. Toss to evenly coat and roast in the oven for about 10 to 15 minutes, or until the leaves are crispy. Remove from oven and allow to cool.
Sauté the diced red onion in 1 tablespoon olive oil and season with remaining ½ teaspoon salt and ½ teaspoon black pepper, for about 5 minutes, or until translucent and slightly browned. Allow to cool down.
In a small pot heat the remaining (¼ cup) olive oil with the whole garlic cloves and rosemary sprigs. Cook on low for about 5 to 10 minutes to develop the flavor. Remove from heat and allow to cool down.
Top the cooked crust with the crispy Brussels sprouts, and sautéed onions. Lay a couple slices of pancetta on each pizza. Bake for about 5 minutes to melt the cheese and continue to brown the crust.
Remove the pizzas from the oven and crack two eggs onto each pizza. Return to the oven and continue to cook for another 5 minutes (for runny yolks). Remove from the oven and cut into wedges. Serve warm or at room temperature. Enjoy!