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Brussels Sprout, Pancetta and Parmesan Flatbreads

Food & Wine
  • minutes
  • Serves

INGREDIENTS

1/4 lb

Pancetta

1 lb

Brussels sprouts

1

White onion, large

2 1/2 cups

All-purpose flour

1 tsp

Kosher salt

1

Pepper, Freshly ground

1

Salt

1 tsp

Sugar

1

envelope Yeast, instant dry

1

Lemon wedges and asian chile oil

9 tbsp

Olive oil, extra-virgin

5 oz

Parmigiano-reggiano cheese

1 cup

Water