As I mentioned in prior pizza posts, when we order or go out for pizza we are 100% traditionalists. It’s only when I make it at home that we like to be more adventurous. You would think it would be the opposite, but I have yet to replicate the perfect Margherita pizza at home (links are welcomed). It was until a few years ago that I fully embraced the deliciousness of brussels sprouts. When I hear about brussels sprouts, I think back to countless television shows and movies in which characters express distaste for this vegetable. My view on them was tainted. Little did I know what I was missing out on, when they are roasted, they are pretty irresistible. So why not put them on pizza, add it with my love for goat cheese. Plus some bacon, yes please.
This pizza comes together fairly quickly. We went to see Lincoln as a matinee and came home from the movie around 6:00. We were eating this by 6:30 and it went well beyond my expectations. Blair and I consumed nearly all the pizza ourselves with only 1 or 2 slices left. The next day we fought over those said slices for lunch, I won. It won’t be the last time that we make this pizza so Blair can get them the next time. The brussels sprouts are tossed in an olive oil balsamic flavor which makes them sweet, but paired with the tanginess of the different cheeses, you get the perfect balance. I made another pizza this weekend and it was just as good as this one, can’t wait to share it with you. I promise this one will definitely hold you over until then!
Brussels Sprout, Bacon, & Goat Cheese Pizza
1 lb pizza dough
4 pieces of bacon, chopped
5-6 Brussels sprouts, halved lengthwise and thinly sliced
1 Tbs olive oil, plus more for brushing the dough
1 Tbs 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
What you’ll do:
Place a pizza stone and preheat to 500 degrees for about 30 minutes prior to baking. In the meantime, cook the bacon in a medium skillet, until just crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
In a medium bowl, toss the thinly sliced brussels sprouts with the shallots, garlic, oil, vinegar, and red pepper flakes. Season with salt and pepper to taste.
Lightly dust a piece of parchment paper with cornmeal, stretch the pizza dough into a 14-inch circle. Brush the perimeter of the dough with olive oil. Sprinkle the dough with the cheddar and Parmesan, leaving a thin border around the edge. Distribute the brussels sprouts mixture, then top with the crumbled bacon and goat cheese.
Transfer the pizza and parchment to the stone in the oven, and bake 10-12 minutes, or until the crust is browned and the toppings are cooked through. Remove from the oven and allow to cook 5-10 minutes before slicing and serving.
Source: Pink Parsley