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.
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.
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.
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.
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!
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.
Then add a few pieces of mozzarella and pile on the toppings!
Crumble on some blue cheese for the final topping.
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.
Slice each flatbread into a few pieces and serve them up!
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.