I love pizza. It is one of my favorite foods to cook and eat. I am a self-proclaimed pizza snob, and I love experimenting with new flavor combinations. My friends and family have extreme faith in my pizza-making abilities, and every time I want to throw a pizza party it’s fun times had by all.
Since I’m cooking and eating for one most days, I’m trying very hard to make sure (“worst”-case scenario) that my meals are ones my friends like…you know, so I don’t have to deal with leftovers galore. When I said I wanted to try a new pizza, they were stoked. When I mentioned “Brussels sprouts”…I was on my own. Apparently I had gone too far. Even though I was adding bacon and (obviously) cheese, Brussels sprouts on a pizza is apparently an insane idea.
If you don’t make this pizza, it’s your loss. If there’s any complaint to be made it’s that the Brussels sprouts are a little bland…but there are undoubtedly ways to remedy that. I don’t know of a way to make this vegetarian–the bacon is a necessity. But, if you’re game like I am, or if you just like pizza, or if you want to see if MAYBE there’s a way for you and your loved ones to palate Brussels sprouts, this pizza is right up your alley.
BRUSSELS SPROUTS PIZZA
- 1 pizza dough
- flour for dusting
- Pam or similar substance
- A few cloves of garlic, finely chopped
- Cupped handful of Brussels sprouts, thinly chopped.
- At least six slices of bacon
- Fontina, or similar creamy cheese–shredded.
- Fresh mozzarella, sliced
- Preheat the oven to 375*F.
- Roll out the pizza dough using the flower and place on a non-stick pan, or Pam-sprayed pan.
- Layer as follows:
- Place in the oven for 20 minutes, or until the cheese is browning and oozing.