We had something similar to this at a Yelp Elite Event a few months back and I loved it and bookmarked the idea in my brain. In addition to being delicious, this recipe is fairly quick which makes it a good weeknight meal.
I would like to point out that this is dairy free, as in no cheese. NO CHEESE. I mean, I love cheese. LOVE IT. But these toppings are good to go on their own. My honey and I discussed this fact while eating it and decided that it really doesn't need any cheese. If you can't imagine enjoying a pizza sans cheese, throw a little shredded parmesan on top before slicing and serving...but I seriously don't think it needs it.
A few tips...
Slice those potatoes super duper thin. I used a mandolin. We have one from OXO.
Layer everything as evenly as possible.
Put the minced garlic in between the layer of potatoes and brussels sprouts...that way it will get cooked but not too brown in the oven.
Basil is awesome on this pizza but you could sub fresh parsley.
Just use something fresh. It adds great flavor and color.
- 1 pizza crust, prepared according to package instructions (I used the wheat pizza crust dough from Trader Joe's)
- 3 slices bacon
- 3 clove garlic, minced
- 1/2 pound baking potato, sliced as thinly as possible (see tips above)
- 6 ounces brussels sprouts, shredded
- 1 tablespoon extra virgin olive oil, divided
- salt & pepper
- 2 tablespoons fresh basil, roughly chopped
- Cook the bacon: Place bacon slices on a foil-lined baking sheet. Cook for 15-20 minutes in a 400º F not pre-heated oven, until the bacon is almost as crispy as you like it. (It will cook a bit more on the pizza.) Once bacon is cooked, remove to a paper towel lined plate to drain. Increase oven temperature to 425º F.
- While the bacon is sizzling away in the oven, prepare your other ingredients.
- Toss the extra thin slices of potato in a bowl with 1/2 tablespoon olive oil and a bit of salt and pepper.
- Place potato slices in a single layer on the prepared pizza crust.
- Sprinkle minced garlic evenly over the top of the potato slices.
- In the now empty bowl, toss the shredded brussels sprouts with remaining olive oil and layer brussels sprouts evenly over the potato.
- Crumble the cooked bacon over the top of the pizza.
- Bake pizza on a pizza stone or parchment-lined baking sheet for 10-12 minutes, until crust is browned and potatoes and brussels sprouts are softened.
- Remove pizza from oven and sprinkle with fresh basil and parmesan, if using.
- Slice and enjoy!
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