Makes: 4 servings
Hands-on time: 15 min.
Total time: 30 min.
This pizza is a surefire way to bring your kids around to the virtues of Brussels sprouts. Even those with picky palates are likely to clean their plates.
1 2 lb. fresh Brussels sprouts
1 lb. bakery pizza dough, at room temperature
2 Tbsp. olive oil, divided
1 (8-oz.) package shredded Italian three-cheese blend, divided
8 slices bacon, cooked and crumbled
1 2 tsp. kosher salt
1 4 tsp. freshly ground pepper
1. Preheat oven to 450 . Cut Brussels sprouts in half, and cut into shreds.
2. Roll dough into a 12-inch circle on a baking sheet coated with cooking spray.
Brush dough with 1 Tbsp oil. Sprinkle with 11 2 cups cheese, leaving a 1 2-inch border.
3. Grate zest from lemon to equal 2 tsp. Cut lemon in half; squeeze juice from lemon into a large bowl to equal 1 Tbsp. Add lemon zest, Brussels sprouts, bacon, next 2 ingredients, and remaining 1 Tbsp oil; toss well. Sprinkle Brussels sprouts mixture over pizza. Top with remaining 1 2 cup cheese.
4. Bake at 450 for 15 minutes or until crust is golden, cheese is bubbly, and edges of sprouts are browned.
From my Kitchen:
To assemble this pizza even faster, buy precooked bacon. Shred the Brussels sprouts ahead, and store them in the refrigerator in a zip-top plastic bag.
Recipe provided to Modern Day Moms from Southern Living. Recipe from their Southern Living Superfast Southern: Comfort Food in 20 Minutes or Less! cookbook.
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