I have been beyond obsessed with brussels sprouts this winter. Ob. Sessed. Luckily for me, my husband has been very supportive of this new addiction and has happily eaten every single one I’ve put in front of him. My son has too. I somehow hit the jackpot in this area. My one-year old has a more distinguished palate than many adults. He “Mmmmmms” and applauds every time he eats. It’s pretty awesome. I pat myself on the back at every meal even though I secretly know it has very little to do with me, and everything to do with the fact that he’s an awesome baby. I digress.
Brussels Sprouts. If you hate them, chances are you haven’t had them prepared correctly. I’ve recently had great success sharing many different preparations with family and friends, and everyone has raved. These pizzas might be my favorite creation to date. Super quick to throw together and yet HUGE on flavor, this would be an easy appetizer for your next get-together. We actually ate a couple of these each for dinner and it was perfect. I hope you’ll try these soon…I promise you won’t regret it!
8 pita breads
2 tablespoons unsalted butter
extra-‐virgin olive oil
3 medium cloves garlic, cut in half
2 cups shredded mozzarella cheese
small sweet onion, thinly sliced
1 lb. pound Brussels sprouts, shredded or shaved
1 leek, sliced lengthwise into quarters, then chopped (keep root intact for easy cutting)
1⁄4 teaspoon crushed red pepper flakes, to taste
2 oz. goat cheese, crumbled
4 slices of bacon, cooked and crumbled
salt and pepper, to taste
- Preheat the oven to 425 degrees.
- Heat butter over medium-‐low heat. Add onions and slowly caramelize,
careful not to burn, until onions are brown but not burnt. Set aside.
- Heat olive oil over medium-‐high heat. Add leeks and Brussels sprouts and
sauté for 5 to 7 minutes, until softened. Season to taste with salt and pepper.
- Meanwhile, rub each pita bread with the cut side of a garlic clove. Drizzle
lightly with extra-‐virgin olive oil and a few crushed red pepper flakes.
- Top each pita with some of the caramelized onions and then 1⁄4 cup
mozzarella cheese. Divide Brussels sprouts mixture evenly over the top of the 8 pitas, approximately 1⁄4 cup of mixture per pita. Add a few crumbles of goat cheese to each and top with the crumbled bacon.
- Bake at 425 for 8 to 10 minutes. Serve.