Fall Harvest Pizza
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 1 (1-lb) ball bakery pizza dough (see Note)
- 2 Tbsp olive oil
- 1 (4-oz) pkg diced pancetta
- ½ lb Brussels sprouts, trimmed and thinly sliced
- 1 apple, thinly sliced
- 1 small onion, thinly sliced
- 1 (15-oz) carton part-skim ricotta cheese
- ¾ cup freshly grated Parmesan cheese
- 1 Tbsp fresh thyme leaves
- 2 Tbsp balsamic glaze
Instructions
- Preheat oven to 425°F. Roll out pizza dough into a 16-inch round on a greased baking sheet; prick dough all over with a fork. Brush with oil. Bake 8 minutes.
- Meanwhile, cook pancetta in a skillet over medium high-heat 4 to 6 minutes or until crisp; drain, reserving drippings in skillet.
- Cook Brussels sprouts, apple, and onion in hot drippings 3 to 4 minutes or until just tender.
- Spread ricotta on partially-baked crust. Top with Brussels sprouts mixture, Parmesan, and crisp pancetta. Bake 10 to 15 minutes or until cheese melts and crust is golden.
- Sprinkle with thyme; drizzle with balsamic glaze.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
507
|
507
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 24 | 24 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1029 | 1029 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 2 | 2 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
