…if I put this stuff on his pizza. I guess it was a good thing he wasn’t home when I made it. He might have passed out.
But let me just say this, he missed out. Big time.
Now, many of you might also have a little heart palpitation when you think of cauliflower or a brussel sprout on your pizza. However, I’m telling you this Bacon-Veggie Pizza was to die for. It even tasted sinful.
Every bite flavored with crispy bacon, sun-dried tomatoes, salty Pecorino-Romano cheese and cremini mushrooms sautéed in bacon grease. Oh ma gah….it was delicious.
Still not convinced? I guess you’ll just have to try it for yourself. Don’t be a naysayer!
When the Wild Boar does see this, he is going to think I lost my mind putting a brussel sprout on a pizza. He’s going to have to get over it because I will be making this again.
Don’t be afraid…give it a whirl.
Here’s what you will need: Pizza dough, Pecorino-Romano cheese, bacon, sun-dried tomatoes, cauliflower, brussel sprouts, garlic, cremini mushrooms, extra-virgin olive oil, kosher salt and pepper.
Prepare your brussel sprouts by halving them lengthwise. Cauliflower should be broken down into small, bite-sized florets. Cook the brussel sprouts and cauliflower in a pot of boiling, salted water for 2 minutes. Drain in a colander, rinsing with cold water until they are cool.
In a skillet cook 1/2 pound bacon until almost crispy. Remove from pan and drain on paper towels. In the bacon grease, sauté sliced mushrooms until cooked.
Grease a baking sheet and place pizza dough on top, pressing and stretching the dough to the edges of the pan. Sprinkle the dough with 1 cup of the Pecorino-Romano cheese. Place in the bottom third of a 500 degree oven. Bake for 5 minutes.
While the crust is baking, transfer the brussel sprouts, cauliflower, sun-dried tomatoes, garlic and mushrooms to a large bowl. Toss with 2 Tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt and freshly ground pepper to taste.
Spoon the veggie mixture evenly over the dough and strategically place the bacon on the top. Sprinkle with the remaining cup of Pecorino-Romano cheese. Bake the pizza another 10-12 minutes or until the crust is golden-brown and the cheese is bubbling away. Let sit 5 minutes before slicing.
I promise you it’s delicious.
Bacon in every bite.
I’m sure the Wild Boar has now passed out. Really hunna, brussel sprouts won’t kill you.
Bacon-Veggie Pizza
16 ounces pizza dough, homemade or store-bought
2 cups Pecorino-Romano cheese, grated, divided
1/2 pound thick-sliced bacon
3 cups cauliflower, cut into small florets
1 cup brussel sprouts, cut lengthwise
6 cremini mushrooms or other mushrooms, sliced
1/2 cup sun-dried tomatoes packed in olive oil, thinly sliced
4 cloves garlic, crushed
2 Tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground pepper to taste
Prepare your brussel sprouts by halving them lengthwise. Cauliflower should be broken down into small, bite-sized florets. Cook the brussel sprouts and cauliflower in a pot of boiling, salted water for 2 minutes. Drain in a colander, rinsing with cold water until they are cool.
In a skillet cook 1/2 pound bacon until almost crispy. Remove from pan and drain on paper towels. In the bacon grease, sauté sliced mushrooms until cooked.
Grease a baking sheet and place pizza dough on top, pressing and stretching the dough to the edges of the pan. Sprinkle the dough with 1 cup of the Pecorino-Romano cheese. Place in the bottom third of a 500 degree oven. Bake for 5 minutes.
While the crust is baking, transfer the brussel sprouts, cauliflower, sun-dried tomatoes, garlic and mushrooms to a large bowl. Toss with 2 Tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt and freshly ground pepper to taste.
Spoon the veggie mixture evenly over the dough and strategically place the bacon on the top. Sprinkle with the remaining cup of Pecorino-Romano cheese. Bake the pizza another 10-12 minutes or until the crust is golden-brown and the cheese is bubbling away. Let sit 5 minutes before slicing.
One Year Ago Today: Some Mysteries in My Universe
