Recently, I went to Cedar Ridge winery for lunch and a wine tour. The food there is so comforting and fresh and they have a wide variety of fresh pizzas. One especially stood out – it had brussels sprouts! Those little cabbage-like nuggets were one of my least favorite vegetables growing up but once I tried them roasted my world was changed. I decided to make my own version of that fabulous pizza but with more veggies! Paired with a glass of red wine, this dinner is super satisfying and unique. And it has bacon and smoked gouda – that’s one way to get your friends to eat more green veggies, right?
Roasted Brussels Sprout and Bacon Flatbread Pizza
Serves 8
All you need:
1 lb. brussel sprouts, cored and halved
1 large yellow onion, peeled and sliced thin
1 whole wheat flatbread pizza crust
5 slices bacon, cooked
4 oz. smoked gouda cheese
Balsamic vinegar, for drizzling (optional)
Olive oil
Kosher salt and black pepper, to taste
All you do:
1. Preheat oven to 450. Place brussel sprouts on a baking sheet and drizzle with olive oil, salt and pepper. Roast for 15-20 minutes, or until golden and crispy.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet. Add yellow onion and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until slightly caramelized.
3. Place pizza crust on a baking sheet and drizzle with olive oil.
4. Top crust with caramelized onion and roasted brussel sprouts.
5. Chop bacon into small pieces and sprinkle on the pizza. (Colby was on deck for this one!)
6. Finish the pizza with diced gouda cheese. Bake for 5 minutes longer (at 450).
7. Drizzle balsamic vinegar on top (if desired) and serve!
