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Brussels Sprouts, Pancetta, Caramelized Onions, and Chevre Pizza

Brussels Sprouts, Pancetta, Caramelized Onions, and Chevre Pizza

This is the perfect Monday night dinner. This pizza is light and the flavors work perfectly with one another. Bryan and I are going to the the movies tonight, so it only seemed necessary to have pizza before we go. I'll probably also hide some in my purse for a mid-movie snack.



(Yields 2 pizzas)

  • 3 1/2 cups all purpose flour (or bread flour for crispier crust)
  • 2 1/4 teaspoon active dry yeast
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 2 Tablespoon olive oil (plus 1 tablespoon for greasing bowl)
  • 1 1/2 cups warm water (115 degrees)


  • 8 oz brussel sprouts
  • 4 tablespoon olive oil
  • 1 large onion
  • 1 tablespoon unsalted butter
  • 4 oz Chevre 
  • 4 oz diced pancetta
  • 2 tablespoon corn meal
  • Parmesan cheese for topping


  1. Combine flour, yeast, salt, and sugar in a stand mixer with hook attachment
  2. Pour in warm water and olive oil while mixer is on low. Increase to medium speed until dough pulls away from side of bowl. If the mixture is too dry, add in 1 tablespoon of warm water at a time until the dough comes together. If it is too wet, add in 1 tablespoon of flour at a time until dough comes together.
  3. Grease another bowl with 1 tablespoon of olive oil and place dough in that bowl. Cover with plastic wrap and put in a warm place until it doubles in size (about 1 hour)
  4. While the dough is rising, prepare your toppings. 
  5. Cut the onion in half root to tip. Cut off 1/2 inch off each end and peel the outer skin off the onion. Place the onion cut side down and slice the onion into thin slices.
  6. Place a skillet over medium heat and melt the butter and 1 tablespoon olive oil. Add the onions and stir to coat the onions. Stir the onions every 2-3 minutes until they are a deep golden brown. This takes about 30-40 minutes.
  7. Cut a "v" out of the tough root of the brussel sprout and remove the leaves. Alternatively, you can cut them into ribbons. Place the leaves into a bowl and toss with 2 tablespoon of olive oil and a pinch of salt and pepper.
  8. Brown your pancetta over medium heat and drain the excess oil on a napkin. Set aside.
  9. Preheat your oven to 450 degrees F
  10. Once your dough is done rising, punch it down and split it into 2. You can save the other half in the fridge for another day or make a different pizza with it. 
  11. Sprinkle corn meal onto your baking sheet. Roll out your pizza dough to the size of your pan and put on top of corn meal. Brush the top of your pizza dough with 1 tablespoon olive oil.
  12. Spread the caramelized onions on top of the olive oil, then the brussel sprouts, and the pancetta. Crumble the goat cheese over everything and bake for 10-12 minutes. 
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