Yes, I know. I’m maxing out on the pizza. But it’s easy! And quick! And easy to make vegetarian! Except I buckled and used a little bacon in this one. It was good, but I would have been happy without. I googled Brussels Sprouts Pizza and got a bunch of different recipes. This one is an amalgam of several. It came out so good! Our CSA Brussels sprouts are a little small, and like many CSA veggies, they are not always pristine. They might be slightly bug-chewed or not perfectly clean, but to me that just means they are real and not covered with insecticide and other icky things. This particular technique works well because it doesn’t call for big, perfect sprouts. You can trim them as necessary. So dig in, this is a great way to use up your end of the season Brussels sprouts!
1 pizza crust of choice
2 tbsp olive oil
2 garlic cloves, crushed and finely chopped
1 round fresh mozzarella, sliced
3 strips cooked bacon, crumbled
1 cup Brussels sprouts
1/2 cup chopped peeled pear
1/4 cup Parmesan cheese
Mix the garlic and olive oil and set aside to steep. It needs at least an hour to really infuse.
Preheat oven to 425 degrees.
Slice stems from sprouts and pull off any wilty layers and discard. Peel each sprout until it is difficult to remove any more leaves, then quarter the cores. Toss leaves and cores in a bowl with 2 tsp infused olive oil and pears. Season with salt and pepper if desired.
Brush crust generously with infused olive oil. Sprinkle with bacon. Arrange mozzarella on the pizza, leaving a margin on the edges to avoid dripping and burning in the oven. Arrange pear and sprout mixture over the cheese, sprinkle with Parmesan and drizzle with a little more olive oil. Bake for 12-14 minutes or until cheese has melted and the sprouts are starting to brown.