Not Your Mama’s Brussels Sprouts

I’ve mentioned before that my first brussels sprouts experience wasn’t until after I graduated college. Up until the past couple years, brussels sprouts had a bad rep as the gross vegetable mom makes but no one wants to eat (not that my mom ever actually made them). So once I moved to New York and was responsible for feeding myself, I decided it was high time I see what the whole brussels sprouts craze was all about. I still remember my first brussels sprouts like it was yesterday. It was a cold wintry night and I was dining at Westville down the block from my apartment. I ordered the honey dijon brussels sprouts as a side and wished I had ordered four more as my main meal. I was instantly hooked.

Now I make brussels sprouts at least once a week: simply roasted with olive oil and salt or sautéed with chili pepper and soy sauce. But on this particular Saturday night, I decided to make brussels sprouts the star of the dish rather than just a side. Inspired by this cast iron skillet pizza from one of my favorite blogs How Sweet It Is, this Brussels & Bacon Pizza was a delicious and exciting departure from your everyday pizza. Whether you’re a brussels sprouts addict or have yet to come over to our side, this pizza is nothing like the overcooked, stinky brussels sprouts mom used to make.

Brussels & Bacon Pizza

serves a crowd (or two very hungry people)

Ingredients:

store-bought pizza dough

6 slices bacon, chopped

1 shallot, sliced

2 garlic cloves, minced

1/2 pound brussels sprouts, stems removed and sliced

salt and pepper, to taste

several handfuls of shredded provolone, fontina, asiago & parmesan (Trader Joe’s sells a mix of all four cheeses)

1. Preheat oven to 450 degrees. Spray your baking sheet with cooking spray. Roll out pizza dough and place on baking sheet.

2. Cook chopped bacon in a skillet over medium-high heat until browned and crispy. Remove and drain on a paper towel lined plate.

3. Reserve about 1 tablespoon of the bacon fat (enough so that it coats the bottom of the pan) and add the brussels sprouts, shallots and garlic. Sauté until brussels sprouts are slightly browned and cooked through, about 8 minutes. Season with salt and pepper.

4. Spread brussels sprouts mixture on the pizza dough. Sprinkle bacon on top. Cook in the oven for 8 minutes so the crust can start to crisp up.

5. After 8 minutes, take the pizza out of the oven and top with the cheese. Put the pizza back in the oven and cook for another 8 minutes, or until the cheese is melted and bubbly.

6. Let the pizza cool for a couple minutes before cutting. Serve and enjoy hot, room temperature, late night or breakfast 🙂

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Kevin loves his brussels sprouts, especially on pizza!

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4 thoughts on “Not Your Mama’s Brussels Sprouts

  1. Pingback: Friday Five: Cooking Wishlist | Cooking With Cara

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