Brussels Sprout, Pancetta & Ricotta Naan 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.


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


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