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The recipe inspiration comes from all kinds of places, and today's fantastic Brussels sprouts and bacon pizza were inspired by a very happy occasion in our family!
Our son Tim and his girlfriend Danielle are getting married next January at a destination wedding in Cancun, Mexico. But they also had plans to hold a legal marriage ceremony here in the United States beforehand to avoid some of the paperwork and red tape associated with obtaining a marriage license for a foreign wedding.
(Photo credit: Ross Kavanagh Photography)
So last month, on the anniversary of the day they got engaged, Tim surprised Danielle and asked a small group of close friends and family to join them in Boston. We met under a beautifully lit gazebo near the shoreline with a minister in tow, and Tim and Danielle were married!
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After the ceremony, our group went to a nearby Boston restaurant called The Living Room where we drank champagne and ate hors d'oeuvres.
One of the hors d'oeuvres we ordered was a flatbread pizza with roasted Brussels sprouts on top, and it was fantastic! So much so that Jack and I decided to try making a variation at home: adding bacon, a balsamic vinegar reduction and dried cranberries on top, plus Asiago cheese shavings!
Oh my … this pizza is very special, and very delicious! The strong nutty flavor of Brussels sprouts is perfectly complemented by salted bacon and sweet and sour balsamic reduction and blueberries. (I wish I had some right now as I look at these photos!)
These Brussels sprouts and bacon pizza will take place on our regular dinner rotation, and will always be a happy reminder of Tim and Danielle's "official" wedding too!
- 1 pound of pizza dough
- ½ cup balsamic vinegar
- ½ cup dried cranberries
- ¼ cup) sugar
- 1 teaspoon cornstarch, optional
- 6 ounces fresh Brussels sprouts
- ½ pound of bacon
- Corn flour to pizza peel powder
- Flour powder counter
- 1 cup grated mozzarella and divided
- Asiago cheese to decorate after baking the pizza
- Bring the pizza dough to room temperature.
- Place the vinegar, blueberries, and sugar in a small saucepan and bring to a boil. Reduce heat and cook until creamy, about 20-30 minutes. It should be spreadable like jam. If it is not thick enough, dissolve the cornstarch in a few drops of water and add it to the hot liquid to thicken. Set aside to cool.
- Place the Brussels sprouts in a small skillet and cover with water. Put the lid on the pan, bring to a boil and reduce to a simmer and cook 5 minutes. Then drain.
- Cut each Brussels sprout in half. Bigger buds cut in three. Set aside.
- Cook the bacon until it is crispy and still a little chewy. Drain on paper towels and cut into 1-inch pieces.
- Place the pizza stone in the oven and preheat to 550 degrees or as hot as your oven can reach.
- Pizza peel powder with cornmeal.
- Sprinkle with flour and press the dough to at least 14 inches in diameter and then place it on a sprinkled pizza peel .
- If the cranberry / vinegar reduction is stiff, transfer it to a microwave-safe container, then heat for a few seconds to soften, then cover the dough with the reduction and cover with half the mozzarella.
- Arrange the slices of Brussels sprouts and the cooked bacon on top of the cheese, and then top with the remaining mozzarella.
- Bake the pizza for 7-9 minutes or until the bottom is browned and the top is bubbly.
- Immediately shave some Asiago cheese on top with a vegetable peeler and cut to serve.
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