Brussels Sprouts and Bacon Flatbread
October 16, 2020
I made this quick Brussels Sprouts and Bacon Flatbread last night. I used store-bought naan, but you can use any type of flatbread. You can use crumbled goat cheese, blue cheese or feta cheese and it can be made about 20 minutes ahead and then popped in the oven before serving.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 - 8 Servings
Ingredients
2 slices thick-cut bacon, diced
8 ounces Brussels Sprouts, trimmed and thinly sliced
1 small red onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
2 pieces flatbread (I used store-bought naan)
1 cup shredded Mozzarella cheese
Directions
1Preheat oven to 400° F.
2Fry bacon in a large sauté pan over medium-high heat until cooked. Transfer bacon to a separate plate with a slotted spoon, and set aside.
3Meanwhile, keep about 1 tablespoon of the remaining bacon grease in the sauté pan (you can discard the extra if there’s too much grease in there). Stir in the Brussels sprouts, red onion, and sliced garlic. Sauté for 4 - 5 minutes, stirring frequently, until the mixture is softened and the garlic is fragrant. Remove from the heat and set aside.
4Place the two pieces of flatbread on a large baking sheet, and brush the tops of each with olive oil.
5Sprinkle each piece of flatbread evenly with about ⅓ cup Mozzarella cheese, leaving a ½-inch border around the edges of the flatbread.
6Then divide the Brussels mixture, bacon and crumbled cheese evenly between the two pieces of flatbread, and spread them out evenly.
7Sprinkle with the remaining Mozzarella cheese.
8Bake for 8 -10 minutes, or until the Mozzarella has melted and the crusts are slightly golden.
9Remove from the oven and drizzle with the balsamic glaze. Serve immediately.
Recipe from Give Me Some Oven.
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