Brussels Sprout, Pancetta & Ricotta Naan Pizza


Brussels Sprout, Pancetta & Ricotta Pizza

Craving a sauce-less Fall inspired pizza? Well, here is the ULTIMATE one. I love using Naan bread as the crust instead of making my own… it saves so much time and it’s equally as delicious! This pizza will blow you away with how good it is.

  • Author: Everyday Gourmet with Blakely


  • 2 Naan bread
  • 1/4 pound thick cut pancetta, diced
  • 1 small yellow onion, sliced thin
  • 1 pound brussels sprouts
  • 1/4 teaspoon red pepper flakes
  • salt, pepper
  • 3 cloves garlic, minced
  • 3/4 cup grated Parmesan
  • Ricotta cheese


  1. Preheat your oven to 425 degrees F
  2. In a saute pan over medium high heat add the pancetta. Let it render until cooked down and slightly browned, about 5 minutes
  3. Take out the cooked pancetta and put it on a plate, leaving the fat in the pan. Reduce the heat to medium
  4. Add the sliced onion and cook 5-7 minutes
  5. Add in the sliced brussels sprouts, salt, pepper, and red pepper flakes and cook another 5 minutes
  6. Add in the minced garlic and cook another minute. Once cooked turn off the heat and set aside while you assemble the pizza
  7. On a sheet tray add the naan bread and sprinkle the top with Parmesan
  8. Add the onion and brussels sprout mixture to the top of the naan bread as well as the cooked pancetta
  9. Add dollops of ricotta to the top as well as a little more Parmesan, salt, and pepper
  10. Put into the preheated oven to let bake until the ricotta is bubbling, about 5-7 minutes
  11. That’s it! An easy and delicious pizza perfect for Fall. Enjoy!

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Brussels Sprout, Pancetta & Ricotta Naan Pizza

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