Hi! I’m Susan from The Girl In The Little Red Kitchen and I’m so excited to be guest posting for Nicole today at Daily Dish Recipes!
Nicole has a busy month planned, can you believe she is writing 50,000 words by the end of November? This isn’t even the first time she’s done it either! Call me impressed! I was always the one counting words or pages in high school and college praying that I had enough!
To help her out, I’m sharing my recipe for brussels sprouts pizza. Wait. . . before you turn your nose up at this, give it a try. Do you like roasted brussels sprouts? Do you like caramelized onions and bacon? Do you like cheese?
Then you will like this pizza.
The first time I had a version of this pizza was a Motorino, a pizzeria in the Lower East Side in Manhattan. I’ve been meaning to make my own version at home and it did not disappoint.
Despite all the components involved in making this pizza, it comes together rather quickly. I used some leftover frozen homemade pizza dough, but store bought or some picked up from your local pizzeria would do just fine too. Just make sure to stretch the dough out nice and and thin though.
- 1 half portion of Jim Lahey’s no knead pizza dough or store bought pizza dough
- 1 pound fresh mozzarella, torn into small pieces
- 4 slices thick cut bacon, cut into 1 inch pieces
- 1 medium onion, thinly sliced
- 6 large brussels sprouts or 8-10 medium sized, outer leaves removed, sliced thin
- Pre-heat your oven to 500 degrees F. and have a half-sheet sized baking sheet ready.
- In a frying pan on medium heat, cook the bacon until crisp and remove with a slotted spoon to a paper towel to drain. Reserve the excess grease in the pan.
- Lower the heat to medium-low and saute the onions in the reserved bacon grease until soft and it begins to caramelize, about 8-10 minutes. Remove from pan with slotted spoon and set aside.
- Stretch the pizza dough out onto the baking sheet, pressing it into the corners and drizzle with a little bit of extra virgin olive oil. Prick the dough with the tines of a fork and par-bake for 5 minutes.
- Remove the dough from the oven and sprinkle with the torn mozzarella, bacon, caramelized onions and sliced brussels sprouts.
- Cook the pizza for 10-12 minutes or until the cheese is fully melted and the brussels sprouts just begin to brown on the edges.
- Remove and let set for 2-3 minutes before slicing to serve.
Susan, thank you so much for helping me out today with this fantastic guest post. This recipe looks delicious and I’m definitely ready to try a piece.