Tag Archives: brussel sprouts

Homemade Sauceless Pizza with Brussel Sprouts, Mozzarella, Shallots, and Bacon (this is my fav pizza recipe ever)!

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I have been on a pizza kick lately… well actually for my whole life. I love pizza but what I have begun to love even more is making my own at home. After countless different versions of topping combinations, store bought dough, homemade dough, sauce or sauceless, making pizzas until my hands ache parties I have decided that THIS recipe is hands down the best pizza you can make at home! This would be a great Superbowl Pizza!

Prep: 1.5 hrs

Cook Time: 15-20

Serves: 2-3

Makes: 2 medium thin crust pies

Dough

Ingredients:

  • 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 All-purpose flour
  • 1/4 C. Cornmeal

Directions:

  1. Dissolve yeast in warm water in warmed bowl.
  2. Add sea salt, olive oil, 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 2 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. Brush 2,  10 inch pizza pans with oil and sprinkle cornmeal to cover pan.
  9. Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 425°F for 15-20 minutes.

 Toppings

  • 5-6 slices of cooked bacon, not too cooked
  • 2 C. Sliced brussel sprouts
  • 1/2 C. Parmigiano Reggiano , shredded
  • 20 1/8 inch slices of fresh mozzarella rounds
  • 1/2 C. Shallots, sliced
  • Olive oil, 3 TBS
  • 1 tsp. Italian seasoning blend
  • 1/2 tsp. Thyme
  • 1/2 tsp. Red pepper
  • 1/4 tsp. Sea salt
  • 1/2 tsp. pepper

Instructions:

  1. Prepare dough and make pies.
  2. In a small bowl mix olive oil and spices.
  3. Spread oil mixture onto pies evenly.
  4. Distribute Mozzarella on to pies (they don’t have to touch, when they melt they will spread out).
  5. Distribute brussel sprouts bacon and shallots on top of mozzarella.
  6. Sprinkle the Parmigiano Reggiano lightly on top of both pies.
  7. Bake for about 15 min-20 min until crust is crispy and cheese is brown and bubbly.

Enjoy! Cheers!

Homemade Pizza with Leaves from Brussel Spouts, Mushrooms, Garlic, and Bacon

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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.

Prep: This depends on if you make your own dough, you can buy pre-made at most stores now or Central Market.  Minus dough making it will take about 10 min to prep.

Cook Time: 4 min for brussel greens, and 12-15 min for pizza.

Serves: 2

Ingredients:

  • 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).

Instructions:

  • 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.

Brussel Sprout Leaves

Chicken Breast Baked in Phyllo Dough Stuffed with Goat Cheese and Orange Marmalade

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This is a super easy meal to make that tastes wonderful, I served the chicken with a gemelli pasta and brussel spouts!

Prep: 10 min

Cook: 20 min

Serves: 2

Ingredients:

  • 2 chicken breasts
  • 16 sheets of phyllo dough
  • 1 egg
  • 4 TBS of goat cheese (I like Cheesy Girls “Hottie” goat cheese, she’s a local Texan cheese maker I met at Central Market).
  • 2 TBS of orange marmalade (get some good stuff, not Smuckers).
  • I cup of whole wheat gemelli pasta, uncooked
  • 2 small campari tomatoes, cubed
  • 2 tBS of parmesan cheese, freshly grated
  • 2 TBS of butter
  • 1 TBS olive oil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 sprig of rosemary, finely chopped
  • Pinch of salt and pepper
  • 2 cups of brussel sprouts

Instructions:

  1. Pre-Heat Oven to 400
  2. Season chicken with rosemary, salt, and pepper on both sides.
  3. Cook chicken in a skillet for 2.5 min on each side to brown in olive oil (5 min total).
  4. Set chicken aside and brown garlic and shallot in skillet and set aside (this is for gemelli).
  5. Lay out 8 sheets of the phyllo dough square (large enough to wrap the chicken in) lay down 1 TBS orange marmalade and on top of that lay 2 TBS of goat cheese then place breast on top and fold phyllo around the chicken seal edges with egg wash and brush on top of wrapped chicken.  Repeat with other breast on remaining 8 sheets.
  6. Bake in oven for 12-15 min on 400 degrees.

Gemelli Pasta

  1. Bring 2 quarts of salted water to a boil add pasta and cook to al dente
  2. Strain and transfer back to pot and add 1 TBS of butter, tomatoes, reserved garlic and shallot mixture, parmesan cheese, and salt, pepper, and rosemary to taste.  Mix well

Serve with brussel sprouts or your green of choice!

Brussels Sprouts on FoodistaBrussels Sprouts