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Appetizers, Breads, Economical, Main Dishes, Pork, Quick and Easy

Brussel Sprout Flatbread

by Nick

One of the most difficult parts about running Macheesmo for the last three years isn’t finding new stuff to post.  I always thought that would be a problem, but it turns out there is a very long list of recipes I want to try.

The problem is that when I find a really good recipe that I love, I often never have a chance to re-make it!

Betsy has comes to terms with this as well and pines for many archives meals.  I always give her dibs to pick meals when we have a from-the-archives cooking night.

I’m telling you this story because this post is kind of a re-post. Astute readers will notice that it’s very similar to my brussel sprout pizza recipe.

In truth, I wanted to make that recipe again because I absolutely love it.  But I did change it up a bit because I didn’t have time to make pizza dough from scratch.

Using pre-made flatbreads like I did in this recipe is a shortcut I use occasionally if I’m pressed for time but still want a decent pizza.

Yield
Serves 4.
Prep Time
Total Time

Just a moment please...

Print Recipe Brussel Sprout Flatbread

Ingredients

  • 4 flatbreads
  • 12-14 brussel sprouts, sliced
  • 1 red pepper, sliced thin
  • 6-8 ounces bacon, chopped
  • 12-16 ounces mozzarella cheese
  • 4 ounces blue cheese
  • Olive oil
  • Salt and pepper

Directions

1) Chop your bacon and add it to a medium skillet over medium-low heat. Cook for 10 minutes or so, stirring regularly so the fat starts to melt out and the bacon browns.

2) When the bacon is crispy, remove it, and add sliced veggies to the skillet to cook in the bacon grease. Turn heat up to medium-high.

3) Cook for a few minutes until veggies start to brown and then add bacon back to the pan.

4) Pre heat oven to 400 degrees.

5) On a baking sheet (or two) lay out flatbreads and drizzle liberally with olive oil.

6) Top with mozzarella cheese and a divide brussel sprout mixture evenly between the flatbreads. Top with crumbled blue cheese.

7) Bake at 400 for 8-10 minutes until flatbread is lightly browned around the edges.

8) Slice and serve immediately!

Hatin’ on Sprouts

I have no idea why people  hate on brussel sprouts so much!  They are actually one of my favorite veggies assuming they are cooked correctly.  I really do believe that I could turn most sprout haters into sprout likers with this recipe.

basics

I love sprouts more than most people…

There’s nothing fancy you need to do to prepare the sprouts for these flatbreads.  Just give them a quick wash, cut off the stems, and then slice each sprout into a few slices.

sliced

Just a rough chop.

Cooking the Toppings

A flavor that I think pairs really well with sprouts is bacon.  I know… bacon goes well with everything.  But it goes really well with brussel sprouts.  You don’t need a lot for this recipe.

Just cube up the bacon and add it to a large skillet over medium-low heat. Starting the bacon over low heat lets the fat melt out of it which we can use to cook the rest of the filling.

After about 10 minutes, the bacon will be almost crispy and you’ll have a few tablespoons of delicious bacon grease.

cooked

Low temp is key.

Take the bacon out at this point just so it doesn’t burn and then add the peppers and sprouts.

Crank the heat up to medium-high and cook these until they just start to char around the edges.  Then you can add the bacon back in and your topping is all set!

sprouts cooked

A little char is okay.

Making the Flatbreads

Buying pre-made flatbreads is what makes this recipe super-easy.  Granted, I’m normally one for homemade pizza dough, and it’s definitely better.  There’s no argument there in my mind.

But, in a pinch, it’s a pretty decent substitute.  I like them because they are personal pizza sized and crisp up really well in the oven.

Preheat your oven to about 400 degrees and then drizzle on some olive oil for each flat bread.

flatbreads

Quick and easy.

Then add a few pieces of mozzarella and pile on the toppings!

Crumble on some blue cheese for the final topping.

topped

PIle it high and deep.

These guys will need about 10 minutes at 400 degrees and you’ll be left with some good looking flatbreads.

It might look like some of the sprouts are charred and that’s because they are.

Slightly charred sprouts are amazing.  They turn really crispy and delicious.

cooked

Beautiful thing.

Slice each flatbread into a few pieces and serve them up!

sprouts

Chop. Devour.

While I like these for dinner, you could also make a few of them and slice them up as a great appetizer for a party or something.

Under thirty minutes and still way better than any frozen pizza you can buy in the store.

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11 comments on “Brussel Sprout Flatbread

  1. I understand the whole remaking thing. So many good recipes don’t get remade and it’s not fair. Brussells Sprouts flatbread is a great idea, right up my alley. We are big BS fans and always looking for one more way to eat them.

  2. Now you have made my day! Love brussel sprouts and love flat bread/pizza so this is perfect! I love trying new recipes, sometimes my hubby and son are so excited about some of them. lol Trying to find recipes for guavas, as we have so many from our trees this year. So, what are you cooking next time?

  3. Excellent use of flat bread. I keep a good amount of pita breads around for this exact use. Now, I will have a bit of a hard time convincing my 4 year old, (or the picky Italian wife!) that brussels sprouts are the way to go – but hey! More for me!

  4. I honestly I am not a big fan of brussel sprouts, but this looks really good. So, I’ll try it. Is there a special trick to picking good brussel sprouts or can I use frozen?

    1. Use fresh ones for this for sure. Frozen ones are generally already cooked.

      Brussels sprouts are pretty easy to select, just look for ones that are very green and firm. They shoudn’t have a lot of browning on them.

      Then just slice off the stem part, rinse them and slice them into rings like I did.

  5. My mother was born in England, so I grew up on Brussel sprouts, but I didn’t fall in love with them until recently when I started slicing and cooking them with a little bacon…I couldn’t believe it was the same vegetable!! This sounds delicious, especially with the addition of a little red bell pepper…GREAT idea.

  6. Just made this tonight. Super delicious! I made one without bacon for my girlfriend and she loved it, too (and even had a piece with bacon, which was a surprise). I’m excited to try more of your recipes!

  7. Wonderful bread. I made it with pancetta in the spring & am making it again next week for a dinner party.

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