Breads - My Moroccan House

Makes 2 servings Caulifl ower crust is here to stay, and the proof is in the pizza. Brussels sprouts make for an unexpected, crunchy topping that pairs perfectly with crispy pancetta and gooey mozzarella and fontina. 1 cup chopped pancetta 3½ cups shaved Brussels sprouts 1 frozen caulifl ower pizza crust* ⅔ cup shredded fontina cheese ½ cup thinly sliced red onion ½ cup thinly sliced fresh mozzarella cheese 2 tablespoons torn fresh sage 2 teaspoons extra-virgin olive oil ⅛ teaspoon kosher salt ⅛ teaspoon ground black pepper Preheat oven to 425°.In a medium skillet, cook pancetta over medium heat until lightly browned, about 7 minutes. Add Brussels sprouts; cook until slightly wilted, about 2 minutes. Remove from heat.Place frozen crust on a large rimmed baking sheet. Sprinkle with fontina. Arrange pancetta mixture over fontina. Top with red onion, mozzarella, and sage.Bake until crust is golden brown and cheese is melted, 13 to 15 minutes. Drizzle with oil, and sprinkle with salt and pepper. Serve immediately.