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Pandemic Pizza: Part 35

Submitted by Bethany on Mon, 09/13/2021 - 08:47

I don’t know about you, but as a kid I hated brussel sprouts. They were always boiled and often turned out mushy. Between the texture and the somewhat bitter taste, this little cabbage like vegetable was never included in my menu planning as an adult.

And then, I discovered roasted brussel sprouts with bacon and a balsamic glaze. (Of course, everything is better with bacon! Right?) This was a game changer.

So, I thought, how about brussel sprouts on pizza? I knew I didn’t want whole ones. Then I remembered a local grocery store sells shaved brussel sprouts. Saved a lot of time!

And then I was wondering what kind of cheese to use, I did some research. I found that others who had put brussel sprouts on pizza had used a variety of cheeses. Of course, there was the usual Parmesan and mozzarella, which I use on all of my pizzas. Some used goat cheese, feta, Gouda, Manchego, burrata and Havarti. I decided on Havarti cheese as I had never tasted it before. It is a very mild cheese.

Lastly, I knew my pizza had to have bacon and a balsamic glaze. So here is what I came up with…

Sunday’s Creation: Brussel Sprouts & Bacon Pizza…my pan crust lightly brushed with garlic butter sauce then topped with Havarti cheese, Parmesan, shaved brussel sprouts, bacon, walnuts, red onion, lemon zest, a sprinkle of Ammazza Suocera, mozzarella and garnished with shaved brussel sprouts and a drizzle of balsamic glaze.

Thursday Doughday: Despite two negative CoVid tests, my kitchen buddy is still officially in quarantine for a few more days. So, he came down and grilled bacon wrapped filets, while I baked potatoes and made a salad in the kitchen. I must say he has perfected his grilling skills. We ate on the patio with Matthew at the end of the table, socially distanced.

(P.S. I used up Matthew’s ‘rotten’ bananas and made muffins with chocolate chips, walnuts and espresso sea salt for him.)

Last year I made some plum jam. Unfortunately, I was in a hurry and it turned out to be more syrup than jam. But that syrupy jam was the perfect sauce for…

Friday (Fruit) Pieday: Plum, Pancetta, Goat Cheese Pizza…my pan crust topped with (syrupy) plum jam, goat cheese, Parmesan, plums, pancetta, mozzarella and garnished with fresh basil and a drizzle of balsamic glaze.

Next week is a suggestion from my daughter Bethany who lives in Wales…peas on pizza, please!

~Peggy Palmer-Johnson

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