BRUSSELS SPROUTS PIZZA CARBONARA

For the béchamel:

1 1/2 cups (375 mL) whole milk 2 tbsp (30 mL) unsalted butter 2 tbsp (30 mL) all-purpose flour 1 cup (250 mL) whole milk ricotta (9 ounces)

2 extra-large egg yolks

Kosher salt and freshly ground black pepper

Good olive oil

8 oz (227 g) pancetta, 1⁄ 8- inch

(3-mm) diced

To assemble the pizzas:

4 (8-oz/227-g) balls store-bought pizza dough

1/2 cup (125 mL) freshly grated Italian Parmesan cheese

1/2 cup (125 mL) freshly grated Italian Pecorino cheese

12 oz (340 g) Brussels sprouts, trimmed and thinly sliced (see note)

1. Preheat the oven to 475°F (240°C). Arrange two racks evenly spaced in the oven.

2. For the béchamel, pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of the spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 teaspoon (5 mL) salt and 1/2 teaspoon (2 mL) pepper; set aside.

3. Heat 1 tablespoon (15 mL) olive oil in a medium (10-inch/25-cm) sauté pan, add the pancetta and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.

4. Flip over two sheet pans and put 12 × 18-inch (30 x 46-cm) pieces of parchment paper on each pan. Roll and stretch two of the pizza doughs into a 9 or 10-inch (23 or 25-cm) circle (they don't want to be perfect!) on the parchment papers. Leaving a 1-inch (2.5-cm) border, spread 1/2 cup (125 mL) of the béchamel on each pizza and sprinkle with 2 tablespoons (30 mL) of the Parmesan, 2 tablespoons (30 mL) of the Pecorino and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tablespoons (45 mL) olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza in six wedges with a large chef's knife and serve hot. Repeat for the remaining two pizzas. Makes: 4 (9-inch/23-cm) individual pizzas

Note: To slice the Brussels sprouts, trim them and process through the feed tube of a food processor fitted with the slicing disk.