Shredded Brussels Sprout And Bacon Pizza Recipes

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 SPROUT AND BACON PIZZA

Steps:

• 1. Preheat the oven to 450° F. Grease a large baking sheet with olive oil.2. In a small bowl, combine 1 tablespoon olive oil, the honey, balsamic vinegar, shallot, garlic, thyme, and a pinch each of red pepper flakes, salt, and pepper.3. In a separate bowl, toss together the remaining 1 tablespoon olive oil, the brussels sprouts, parmesan, and a pinch of salt and pepper. 3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.4. Spread the dough with the olive oil/balsamic herb mix. Add the Havarti cheese, then layer the brussels sprouts over the cheese. Bake for 10-15 minutes or until the crust is golden and the cheese has melted.5. Meanwhile, cook the bacon until crisp. Top the pizza with the crispy bacon and freshly shaved parmesan. Slice and enjoy!

SHAVED BRUSSELS SPROUTS WITH BACON AND ALMONDS

Steps:

• Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
• Add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted. Add the Brussels sprouts and quickly toss to coat with the hot oil. Sprinkle the red wine vinegar over the sprouts and toss again to coat. Cook, stirring frequently, until sprouts are wilted. Remove from the heat, stir in the bacon and season to taste with salt and pepper.

BELLA'S BRUSSELS SPROUTS WITH BACON

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.
• Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.

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.