I wonder what I would have thought if my mom tried to feed me Brussels sprouts as a kid? Well, that’s not entirely true…I’m quite sure I would have turned up my nose and refused to eat them. What can I say, I believed all the hype about how gross they were. I mean, I was 30 the first time I ever tried one, and it was only because the girls at work were going on and on about how great they are. And now look, I’m trying them different ways all the time!!
I was intrigued when I saw this pizza on Josie’s blog – it’s far different than any pizza I’ve made at home (or ordered) for sure! As I’ve mentioned before, I’m still undecided on how I feel about goat cheese, but all of these flavors together were perfect!! The bacon, the Brussels, the shallots and goat cheese…yum, yum, and YUM! And, it was still good reheated the next day 🙂 I mean, pizza usually is, but sometimes homemade pizza is best when it’s fresh. You should definitely give this pizza a try, especially if you still turn your nose up at Brussels sprouts 😉
Brussels Sprouts, Bacon, and Goat Cheese Pizza
As seen on Pink Parsley, originally from Cook Like a Champion
Ingredients
- 1 lb pizza dough
- 4 pieces of bacon, chopped
- 5-6 Brussels sprouts, halved lengthwise and thinly sliced
- 1 Tbsp olive oil, plus more for brushing the dough
- 1 Tbsp balsamic vinegar
- 3 cloves of garlic, thinly sliced
- pinch of red pepper flakes
- 1 large shallot, thinly sliced
- salt and pepper
- 1/2 cup shredded sharp aged white cheddar
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup crumbled goat cheese
Preparation
- Preheat your oven to 500 degrees F and place a pizza stone or baking sheet in for about 30 minutes.
- Meanwhile, cook the chopped bacon in a medium skillet, stirring often, until just crispy and lightly browned,about 4-5 minutes. Remove the bacon pieces to a paper towel to drain the grease.
- Combine the Brussels sprouts, shallots, garlic, oil, vinegar, and red pepper flakes in a bowl and season with salt and pepper.
- Spread out a piece of parchment paper and dust lightly with cornmeal (or grits) then stretch your pizza dough out to your desired shape (14-inch round or rectangle) to fit your baking sheet or pizza stone.
- Brush the sides with olive oil, sprinkle the dough with the cheddar and parmesan, leaving a thin border around the edge. Evenly distribute the brussels sprouts mixture, then top with the bacon and goat cheese.
- Remove your pizza stone or baking sheet carefully from the oven and transfer the parchment paper and pizza onto it. Return to the oven and bake for 10-12 minutes, until the crust is browned and the toppings are cooked.
- Remove from the oven and allow to cool for 5-10 minutes before slicing and serving. Enjoy!!
I wish I liked brussels sprouts (and believe me, I've tried them every which way and I just don't like them) because this pizza looks awesome!