Pizzettes with Fried Brussel Sprout Leaves Tossed with Crispy Bacon and Golden Raisins

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Mini pizzettes for everyone! These are cute and delicious little pizzas that are sure to please any party guests. I have been on a pizza kick for my just about my whole life… I LOVE pizza! Ever since I learned to make my own dough- we no longer eat “delivery” pizza because it’s ALWAYS a disappointment for many reasons, it’s $$ for what it is, it makes you feel like crap, and it’s just simply not. that. good. We still enjoy going to local pizza places like Salvations and Rounders but that requires driving all the way into town which is not close.

Next time you need an appetizer plan for guest, try these babies out! You will not regret it!

Fried Sprouts

Prep: 1hr

Cook Time: 10-15 min

Serves: 8 tapas sized pizzas

Crust/Dough

  • 1 (1/4 ounce) Package active dry yeast
  • 1 C. Warm water
  • 1 TBS. Sea salt
  • 2 tsp Olive oil
  • 2 1/2-3 1/2 cups Bread flour
  • 2 TBS Lemon thyme, fresh
  • 1 TBS Chopped rosemary, fresh

Pizza Toppings

  • Olive oil
  • Fresh whole milk mozzarella slices, small ones (1-2 per pizza)
  • Crispy cooked bacon
  • Parmesan shavings
  • Salt/pepper
  • Golden raisins

Meyer Lemon and Sage Dressing

  • 1 C. Sour cream
  • 4 Sage leaves, chopped rough
  • 1/8 C. Milk
  • 1/2 tsp. Garlic, granulated
  • 1/2 tsp. fresh pepper
  • 1 TBS Meyer lemon juice
  • Blend above ingredients with a stick blender or regular blender. Place into ziplock bag and reserve in fridge.

Brussel Sprouts

  • 2.5 C. Whole brussel sprouts,
  • 2 C. Peanut oil
  • Cut bottoms off sprouts and begin to peel the leaves apart, this may take a while, get a helper… place sprouts in a salad spinner or strainer to get water off the leaves.
  • Heat fryer to 350 F
  • Fry sprouts for 30 seconds, do in batches until done. Season lightly with salt add rasins to the batch after frying and toss.
  • Don’t fry in advance do these while pizzas are cooking so they remain crispy ๐Ÿ™‚

Instructions:

  1. Dissolve yeast in warm water in warmed bowl.
  2. Add sea salt, olive oil, herbs, and 2 1/2 cup flour.
  3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
  4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
  5. Place in greased bowl, turning to grease top.
  6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
  7. Punch dough down each ball.
  8. Divide into 8 balls and roll out 8 little pies.
    * I like to par bake crust for 5-8 min to make it CRISPYYYYYY
  9. Once par baked top with olive oil, mozzarella, and a dash of salt and pepper. Bake for about 10 min until cheese is melted.
  10. Top with fried sprouts, bacon, parm shavings, and dressing!

yum

Enjoy and Cheers!

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12 responses »

  1. I completely agree – delivery pizza has a dull topping and soggy dough. Your dough sounds great – I must go and find a stone this week, I’ve been meaning to get one for ages ๐Ÿ˜‰

  2. Oh my goodness this sounds fabulous! I love the dressing and I will eat Brussels’ Sprouts any time I can get them! This is so much preferred to anything I’d eat even at a really excellent pizzeria. You do inspire me! Hope this is an excellent year for you, my talented friend. Debra

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