Peachy the Magazine Fall 2020 | Page 68

BRUSSELS SPROUTS AND BACON FLATBREAD
Serves 8
2 slices thick-cut bacon , diced
8 ounces Brussels sprouts , thinly sliced with ends trimmed and discarded
1 small red onion , peeled and thinly sliced
4 cloves garlic , peeled and thinly sliced 2 pieces flatbread or naan 1 tablespoon olive oil 1 cup shredded mozzarella cheese
2 ounces crumbled goat cheese , blue cheese , or feta cheese
Balsamic glaze ( see note )
Preheat oven to 400 °.
Fry 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 .
Meanwhile , 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 to 5 minutes , stirring frequently , until the mixture is softened and the garlic is fragrant . Remove from the heat and set aside .
Place the two pieces of flatbread on a large baking sheet and brush the tops of each with olive oil . Sprinkle each piece of flatbread evenly with about 1 ⁄ 3 cup mozzarella cheese , leaving a 1 ⁄ 2-inch border around the edges of the flatbread . Then divide the Brussels mixture , bacon , and crumbled cheese evenly between the two pieces of flatbread and spread them out evenly . Sprinkle with the remaining mozzarella cheese .
Bake for 8 to 10 minutes , or until the mozzarella has melted and the crusts are slightly golden .
Remove from the oven and drizzle with the balsamic glaze . Serve immediately .
Recipe from Ali Martin , Gimme Some Oven
NOTE : Store-bought balsamic glaze works well with this , or you can easily make your own . Simply place 1 ⁄ 2 cup of balsamic vinegar in a small saucepan and let it simmer on the stove over medium heat until it has reduced by half and is thick and syrupy .
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