Easy Brussels Sprouts Pita Pizzas With Optional Bacon Recipes

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.

PAN ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

BACON AND BRUSSELS SPROUTS PIZZA

Steps:

• Heat oven to 400°F. Spray dark 15x10x1-inch pan with cooking spray.
• In medium bowl, beat vinegar, oil, pepper and salt with whisk. Add Brussels sprouts and onion; toss to coat. Cover with plastic wrap; refrigerate.
• In medium bowl, beat honey and lemon juice with whisk. Toss with apple to coat. Set aside.
• Unroll dough; place in pan. Starting at center, press out dough to edges of pan. Bake about 7 minutes or until edges of crust just begin to turn golden brown. Meanwhile, in 10-inch nonstick skillet, cook Brussels sprouts mixture over medium-high heat about 5 minutes or until crisp-tender and beginning to brown. Remove from heat; set aside.
• Top partially baked crust with apple slices in single layer, leaving 1/2-inch border around edges. Discard any extra honey mixture. Divide Brussels sprout mixture evenly over apples. Sprinkle with bacon and cheese.
• Bake 8 to 12 minutes or until crust is golden brown. Cut and serve immediately.