Brussel greens are a delicious commonly discarded green that is worth trying out! Next time your at your local farmer’s market pick some up! I also like to mix them with collard greens.
Cook Time: 4 min for brussel greens, and 12-15 min for pizza.
- Dough can be homemade or store bought- a good dough is important!
- 5 Brussel green leaves, chopped up small (1″x 1″)
- 1 Lemon, juiced and zested
- 3 large mushrooms sliced
- 1/4 C Tarragon wine vinegar
- 1 tsp olive oil
- 1 pinch of salt and pepper
- 4 slices of uncured nitrate free bacon cooked and chopped up.
- 14 oz of a mozzarella, provolone, and swiss blend, shredded, (you can use more or less depending on how much cheese you like).
- 1/4 cup Parmigiano-Reggiano (don’t skimp, use some good stuff).
- 3 cloves of garlic, roughly chopped
- 3-5 oz of Muir Organic Tomato Sauce (add 1/2 TBS of herbs de provence, 1/2 tsp garlic powder, 1/4 tsp red pepper and pinch of salt and stir).
- Preheat oven to 400 degrees.
- Add lemon juice, olive oil, tarragon wine vinegar, and pinch of salt and pepper to a medium skillet on med high, add chopped brussel greens and mushrooms and cook for 3-4 min. Transfer to a bowl.
- Make sauce up with herbs from above in a small bowl.
- Start assembling pizza: Dough, sauce, 1/2 of cheese blend, brussel greens and mushroom mixture, other half of cheese, bacon, fresh garlic, then parmigiano-Reggiano.
- Bake for 12-15 min @ 400 degrees
Enjoy! You will love the unique taste of the brussel greens, these are uncommon to find in grocery stores look at your local farmers market.