Brussels Sprouts and Bacon Pizza

by Jeff Golden

Brussels Sprouts and Bacon Pizza

by Ann Taylor Pittman
@anntaylorpittman

When Brussels sprouts are wilted in salty bacon drippings and then charred in a hot pizza oven, they become solid family-friendly fare. Add to that a creamy three-cheese blend as the “sauce,” and you’ll be your family’s pizza hero. You can save a few minutes of prep time if you purchase shredded fresh Brussels sprouts near the convenience veggies in the supermarket. No worries if your grocery store doesn’t carry precut sprouts; simply cut each sprout lengthwise into about 4 to 6 slices.

Prep time: 28 minutes
Cook time: 1½ to 3 minutes
Yields: 4 servings (serving size: 2 wedges)

Ingredients

 

Fire & Flavor wood pellets (any variety)

3       slices thick-cut bacon, chopped

3       cups thinly sliced Brussels sprouts (about 8 ounces)

½      teaspoon kosher salt, divided

2/3   cup part-skim ricotta cheese

½      cup shredded part-skim mozzarella cheese (about 2 ounces)

1/3   cup freshly grated Parmesan cheese (about 1½ ounces)

2-3    tablespoons milk

¼      teaspoon black pepper

1       garlic clove, grated on a microplane-style grater

1       (12-ounce) ball pizza dough, at room temperature

Directions

 

  1. Prepare pellet-fired pizza oven (such as Uuni 3) according to manufacturer’s directions, allowing time for oven to properly heat. Top off with enough pellets as needed to maintain heat.

  2. Cook bacon in a large skillet over medium-high heat until crisp, about 7 – 8 minutes. Remove bacon from pan with a slotted spoon; drain on paper towels. Carefully pour bacon drippings into a heatproof bowl. Return 1 tablespoon drippings to pan; discard remaining drippings or save for another use. Add Brussels sprouts to pan; sauté 3 minutes or just until wilted, stirring frequently. Stir in ¼ teaspoon salt.

  3. Combine ricotta, mozzarella, Parmesan, milk, pepper, garlic, and remaining ¼ teaspoon salt in a medium bowl, stirring until well combined.

  4. Roll or stretch dough into an 11½-inch circle on a lightly floured pizza peel. Spread ricotta mixture over dough, leaving a 1-inch border. Top evenly with Brussels sprouts. Carefully slide dough into hot pizza oven using pizza peel. Close oven door. Cook pizza until dough is browned and blistered on edges and pizza is done, carefully rotating pizza every 30 seconds, about 1½ to 3 minutes total. Remove pizza from oven using pizza peel. Cut into 8 wedges.

This recipe used:

Fire & Flavor Hickory Wood Pellets



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