OK, stay with me. I know it might seem a bit strange to combine Brussels sprouts and pizza. But there's bacon, so everything will be alright.
Speaking of being alright. It's SPRING! Granted, we're only on Day 2 of Spring, and tomorrow we're reverting back to winter....but we're living for the here and now, right? I went out last night for a late dinner with a friend and we celebrated by walking over to the restaurant without the painful feeling of a brutal wind on our face. Then we had pineapple jalapeno mojitos and Cuban food, which was divine!
Today I'm actually going to workout for a bit indoors. I'm not super happy about it, but the tostones and yellow rice and peas from last night are not going to work themselves off. Until my class starts, I plan to don my athleisure-wear, walk around in the sun with an iced coffee and try to be as basic as possible.
What's not basic is this pizza. It's a combination of my recent obsession with Brussels sprouts and my ongoing obsession with bacon. And of course we can't forget that this is fundamentally a pizza! This is not necessarily a MUCH healthier version of a pizza, but it does put an interesting spin on a dish that we can overlook sometimes when it comes to homemade meals. And you can't deny that you will also be eating your greens. Even though they're covered in cheese and served on bread....
Brussels Sprouts & Bacon Pizza
makes 4 servings
- 10 oz bag shaved Brussels Sprouts (from Trader Joe's) or 1/2 lb Brussels Sprouts, shredded
- 2 tbsp olive oil
- sea salt and black pepper (about 1/4 - 1/8 tsp of each)
- 1 lb store bought pizza dough (one 16 ounce package)
- 5 slices bacon
- 1/2 cup manchego cheese, shredded
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/4 teaspoon Italian seasonings
- red pepper flakes, to taste
- cooking spray
1) Preheat the oven to 425 degrees F.
2) Spray a lined baking sheet with cooking spray. Place the Brussels sprouts on a pan in a single layer. Drizzle with olive oil, salt and pepper, to taste.
3) On another lined baking sheet, spread out the bacon slices.
3) Place both baking sheets in the oven. Roast the Brussels sprouts for 10 minutes. The bacon should be done after 10 minutes, but if you like really crispy bacon, allow them to bake for a few more minutes.
4) Remove the bacon from the oven and chop into bite-sized pieces. Set aside.
5) Roll out the pizza dough and stretch it to fit on a sheet pan.
6) Top the pizza dough with the Brussels sprouts, then the crumbled bacon, and then the manchego cheese. Sprinkle the herbs and spices on top.
7) Bake the pizza for 10-13 minutes, or until the cheese is bubbly and the dough has taken on a golden brown color.
8) Slice and serve immediately.
--recipe adapted from Abra's Kitchen