Ever wish your salad was a pizza? Well that’s exactly what happened with this recipe.
Prep Time: 15 minutes
Bake Time: 15 minutes
I made a salad for a small get together and forgot to take it out of the fridge. So the next day I threw the salad on top of some pizza dough and came up with this unique, savory pizza that doesn’t just sound good, it is good.
I know pizza can be one of those foods that many of us think we need to order take-out for, but I love showing you that homemade pizza is actually so easy!
Creating this shredded Brussels sprout and bacon pizza is a delightful twist on a classic and by using up the leftover Manchego and Havarti cheese I had in my fridge it gave it that savory taste without even adding marinara sauce.
1 package of store-bought pizza crust
4 tablespoons olive oil
1 small onion, sliced
1 tablespoon garlic, minced
1 1/2 cups shredded Brussels sprouts
1 cup grated Manchego cheese, shredded
1 cup Havarti cheese, shredded
3/4 cup crisped bacon, chopped
salt and pepper
Red chili flakes if desired
Preheat oven to 350 degrees.
Roll out pizza dough.
Drizzle 1 tablespoon olive oil on a parchment-lined baking sheet and set rolled-out pizza dough on top.
Mix onions, Brussels sprouts and salt and pepper with the remaining olive oil.
Sprinkle 1/2 cup Manchego, and 1/2 cup Havarti cheese, then layer the Brussels sprout mixture over the cheese.
Add the rest of the cheese and top with the bacon.
Bake 15-25 minutes or until the crust is golden and the cheese has melted.
Slice and enjoy!