soulmeetsbody

soul and body meet in faith, food, and fitness

Pesto Pizza with Bacon and Brussels Sprouts

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Brussels Sprouts Pizza

One of my husband’s favorite meals is his mom’s pesto pizza. I don’t know if there is a real recipe for her version or not, but I dared not try to recreate it….mostly because I had few of the ingredients on hand. So I started from scratch with what I had, which was a pile of fresh basil, a flatbread pizza dough recipe, a ball of fresh mozzarella and went from there.  Upon opening the fridge to grab cheese I discovered leftover bacon from Sunday brunch and Brussels sprouts several days past their prime. So what’s a chef  pregnant lady to do? Pile them on the pizza. And you know what? It was a huge hit. Happy day!

Pesto Pizza with Brussels Sprouts and Bacon

Amounts for the toppings are estimates as I hardly ever measure when creating new things in the kitchen. 

Flatbread Pizza Dough

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 2 or 3 pieces and roll out each piece on a sheet of parchment paper or silicone mat until it is less than ¼ inch thick. Transfer dough with parchment/mat onto a baking sheet.

Partially bake the flatbreads for 5 minutes. Remove from the oven to be topped.

Assemble Pizza

3 tablespoons pesto
1/4 – 1/2 cup bruschetta topping or fresh tomatoes (diced and drained)
4-5 slices bacon, cooked and crumbled
1 1/2 cups Brussels sprouts, shredded*
1 cup fresh mozzarella, diced
1/2 cup parmesan, shredded finely

Spread the pesto on your prepared flatbread. Afterwards spread the bruschetta or tomatoes evenly.

Sprinkle the crumbled bacon and then the Brussels sprouts.
Next, add the cheeses in an even layer.

Bake at 450 degrees for 7-10 mins, watching closely so they don’t over brown.

Remove and enjoy!

*I shredded the Brussels sprouts by briefly pulsing on low in the food processor after I had cut off the ends.

Pesto Brussel sprout pizza

 

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Author: Jenn at SoulMeetsBodyFitness

Blogger and Beachbody coach at SoulMeetsBody Fitness. I want to share with you my journey of fitness and faith as I discover how intimately the soul and body are connected. It’s my hope that what I’m learning can encourage and spur you on in your own journey to a healthier life – body and soul!

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