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1
Preheat your oven according to the pizza dough directions (I set mine at 450 F for this pizza).
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2
Clean the Brussels sprouts by running them under water, then peeling away the outer leaves from each.
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3
Use a sharp knife to cut the bottom stem off each, then peel apart all of the leaves to use for the pizza.
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4
Dry the leaves with a paper towel.
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5
Add the Brussels sprouts leaves to a bowl and toss them with the olive oil, garlic, salt and ground black pepper.
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6
Set them aside.
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7
Add the butter into a skillet over medium heat.
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8
When melted, add the cubed butternut squash.
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9
Cook for several minutes, so the pieces begin to turn color and soften.
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10
During the last minute of cooking, add the pancetta to the skillet and carefully stir to mix.
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11
Remove from the heat.
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12
Form the pizza dough into a circle, according to your preferred pizza size and thickness.
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13
Place it on a baking pan.
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14
Bake for 3-5 minutes, then remove it from the oven.
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15
Sprinkle the pizza dough with the mozzarella cheese, add the butternut squash and pancetta, then top with the Brussels sprouts.
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16
Bake for about 10 minutes (or according to the pizza dough directions), or until the dough turns golden and the Brussels sprouts begin to crisp slightly.
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17
Remove from the oven and allow the pizza to cool slightly.
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18
Sprinkle with the Parmesan cheese, slice and serve.
