Brussel Sprouts & Bacon Pizza

It changes sometimes, but for the most part, brussel sprouts are my favorite vegetable. Roasted with salt & pepper and a dash of honey - don’t even get me started! SO GOOD! This pizza adds the flavor of bacon and balsamic to make a sweet and salty perfect pizza.

INGREDIENTS

1/2 pound pizza dough, at room temperature
2 Tbsp extra virgin olive oil
1 Tbsp honey
1 Tbsp balsamic vinegar
1 small shallot, thinly sliced
2 cloves garlic, grated
1 Tbsp fresh thyme leaves
Crushed red pepper flakes
Salt & pepper to taste
1 1/2 cups shredded brussels sprouts
1/2 cup grated manchego or parmesan cheese
1 1/2 cups shredded fontina & provolone cheeses, combined
4 thick-cut slices of bacon, chopped

DIRECTIONS

• Preheat the oven to 450° F. Grease a large baking sheet with olive oil.

• 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.

• In a separate bowl, toss together the remaining 1 tablespoon olive oil, the brussels sprouts, parmesan, and a pinch of salt and pepper.

• 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.

• Spread the dough with the olive oil/balsamic herb mix. Add the fontina & provolone cheese mixture, then layer the brussels sprouts over the cheese. Bake for 10-15 minutes or until the crust is golden and the cheese has melted.

• Meanwhile, cook the bacon until crisp. Top the pizza with the crispy bacon and freshly shaved parmesan.