Wednesday, March 13, 2013

Day 3: Bacon and Brussels Sprout “Pizzas”

Bacon and Brussels Sprout “Pizzas”
Serves 2
ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes

  • 1 tablespoon olive oil 
  • 1 large yellow onion, halved lengthwise, thinly sliced crosswise 
  • 4 slices of bacon cut into 1/2" pieces 
  • 1 loaf of sourdough bread 
  • 4 Brussels sprouts, halved and sliced thinly crosswise 
  • 1 cup of shredded mozzarella 
  • Kosher salt

Heat oil in skillet over medium heat. Add onions and sauté over low heat, stirring occasionally, until golden, about 45 minutes. (You don't necessarily have to go that long. You can crank up the heat and stir more often. But the longer / lower the heat, the more flavor they will develop.)

Slice off four pieces of bread about 1" thick. Set bread on a baking sheet and sprinkle with most of the cheese (reserving some cheese to sprinkle on top later). Preheat oven to 400°F. Cook bacon in a separate small medium-sized skillet over medium heat until it's crisp and looks flavorful — about 7 minutes. Transfer bacon to a paper towel and pour off all but 1 tablespoon grease. Sauté Brussels sprouts in bacon grease — as they're cooking, season them with a little salt. Cook until they are bright green and fragrant, about 3 minutes. Pile caramelized onions, bacon and Brussels sprouts onto the cheese on the bread, then top with remaining cheese. Sprinkle on a little salt and bake 8-10 minutes.

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