Best Easy Brussels Sprouts Pita Pizzas With Optional Bacon 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!

BRUSSELS SPROUTS PIZZA CARBONARA

Steps:

• Preheat the oven to 475˚ F. Arrange two racks evenly spaced in the oven.
• For the béchamel, pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of a spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
• Heat 1 tablespoon olive oil in a medium (10- to 11-inch) sauté pan, add the pancetta and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.
• Flip over two sheet pans and put 12-by-18-inch pieces of parchment paper on each pan. Roll and stretch 2 of the pizza doughs into a 9- or 10-inch circle (they don't want to be perfect!) on the parchment papers. Leaving a 1-inch border, spread 1/2 cup of the béchamel on each pizza and sprinkle with 2 tablespoons of the Parmesan, 2 tablespoons of the Pecorino and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tablespoons olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza into 6 wedges with a large chef's knife and serve hot. Repeat for the remaining two pizzas.

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.