Brussels Sprout, Pancetta and Parmesan Flatbreads

Name: Brussels Sprout, Pancetta and Parmesan Flatbreads
Ingredients: dough; 1 envelope ( 1/4 ounce) instant dry yeast; 1 cup warm water; 1 teaspoon sugar; 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 teaspoon kosher salt; 2 1/2 cups all-purpose flour, plus more for dusting; topping; 1/2 cup extra-virgin olive oil, plus more for brushing; 1 large white onion, halved and thinly sliced; 1 pound brussels sprouts, thinly sliced (5 cups); 5 ounces Parmigiano-Reggiano cheese, finely grated (1 1/2 cups); 1/4 pound thinly sliced pancetta, torn into 2-inch strips; Salt; Freshly ground pepper; Lemon wedges and Asian chile oil, for serving

Brussels Sprout, Pancetta and Parmesan Flatbreads was pinched from <a href="http://www.foodandwine.com/recipes/brussels-sprout-pancetta-and-parmesan-flatbreads" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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dough

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1 envelope ( 1/4 ounce) instant dry yeast

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1 cup warm water

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1 teaspoon sugar

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1 tablespoon extra-virgin olive oil, plus more for brushing

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1 teaspoon kosher salt

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2 1/2 cups all-purpose flour, plus more for dusting

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topping

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1/2 cup extra-virgin olive oil, plus more for brushing

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1 large white onion, halved and thinly sliced

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1 pound brussels sprouts, thinly sliced (5 cups)

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5 ounces Parmigiano-Reggiano cheese, finely grated (1 1/2 cups)

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1/4 pound thinly sliced pancetta, torn into 2-inch strips

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Salt

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Freshly ground pepper

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Lemon wedges and Asian chile oil, for serving

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