Shredded Brussels Sprout And Bacon Pizza Food

BRUSSELS SPROUT AND BACON PIZZA

Steps:

• Let pizza dough come to room temperature for at least 20 minutes.
• Place cast iron pizza pan (or baking stone/sheet) in oven and preheat to 500 degrees F.
• In a cast iron or other heavy skillet, cook the four slices of bacon over medium high heat until crispy. Remove and place on paper towels to drain. Chop roughly when cooled.
• Add the 8 oz. brussels sprouts and salt and pepper to taste to the skillet (in the bacon grease) and cook over medium-high heat until seared and tender (about 5-7 minutes).
• Meanwhile, roll out pizza dough on a floured pizza paddle. Drizzle top of crust with 2 tablespoons of olive oil. Remove pizza pan or stone from the oven and slide the crust from the pizza paddle (carefully!) on top.
• Mix together 1/2 of the mozzarella, the chopped bacon, and cooked brussels sprouts in a small bowl. Spread on top of crust. Top with remaining mozzarella.
• Place pizza in oven and cook for another 7-10 minutes at 500 degrees, or until cheese is melted and beginning to brown.
• Slice and serve!

SHREDDED BRUSSELS SPROUTS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
• In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

EASY BRUSSELS SPROUTS PITA PIZZAS WITH OPTIONAL BACON

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• In a medium bowl, mix the 1/4 cup olive oil with the minced garlic.
• Place pitas on a baking sheet. Brush the top of each pita with a little of the olive oil garlic mixture.
• Lay onions on pitas, then sprinkle each with 1/4 cup shredded mozzarella.
• Slice the stem end off of the Brussels sprouts and peel off the outer layer or two of leaves. Rinse and dry. Thinly slice sprouts from end to top. Add to bowl with remaining olive oil and garlic, and toss well.
• Divide Brussels sprouts between each pizza. Pile loosely to about 1/2 inch of the edge of the pitas.
• Top individual pizzas with crumbled bacon, if using.
• Sprinkle with red pepper flakes, along with a generous pinch of kosher salt (use a light hand with the salt on those with bacon), and freshly ground black pepper.
• Drizzle each lightly with about another teaspoon of olive oil.
• Bake for 8 - 10 minutes until pitas are golden brown and getting crisp around the edges, the cheese is melted, and the shredded Brussels are tender.
• Cut into quarters and serve.