Shredded Brussels Sprout and Bacon Pizza

From: Half Baked Harvest

All the sprouts on top make this pizza kind of like eating salad with a side of cheesy pizza!


Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1/2 pound pizza dough, at room temperature


• 2 tablespoons extra virgin olive oil


• 1 tablespoon honey


• 1 tablespoon balsamic vinegar


• 1 small shallot, thinly sliced


• 2 cloves garlic, grated


• 1 tablespoon fresh thyme leaves


• crushed red pepper flakes


• kosher salt and black pepper


• 1 1/2 cups shredded brussels sprouts


• 1/2 cup grated manchego or parmesan cheese


• 1 1/2 cups shredded fontina or Havarti cheese


• 4 thick-cut slices of bacon, chopped

Instructions

• 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 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.

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

See more at Half Baked Harvest