There's just something about brussels sprouts and bacon together, and when you get to eat them pizza-style it's all good. The seasoning in the meat crust really makes this one, and it comes together very quickly. I'm already tasting the leftovers I'll be having for lunch tomorrow (if I can resist not eating it for breakfast...)
Brussels Sprouts, Onion & Bacon Meatza
adapted from Cupcakes to Crossfit
1 lb grass-fed ground beef
2 tsp dried Italian herbs
1 tsp dried parsley
1 tsp salt
½ tsp garlic powder
½ tsp ground black pepper
½ tsp paprika
4 strips of thick cut bacon (nitrate-free)
½ lb brussel sprouts, trimmed & quartered (about 10-12 bulbs)
½ red onion, thinly sliced
½ cup pizza sauce
Preheat oven to 400 degrees.
Mix the ground beef and spices together.
Spread the meat evenly out on a greased baking sheet to form a crust. Bake for 12-15 minutes until meat is cooked and edges are brown.
While the meat is in the oven start the toppings.
Cook the bacon in a pan on the stove until crispy. Then transfer to plate to cool & cut into small pieces.
In the same pan, caramelize onions & saute brussels sprouts in the bacon grease.
Once the meat crust is done, remove from oven and allow to cool (leave oven on).
Cover a 11″x17″ (or large) baking sheet with foil and transfer the meat crusts onto the sheet. Tip:
Drain the liquid and pat dry the meat before transferring. Spread on the pizza sauce & add the toppings.
Return the baking sheet to the oven and cook for another 10 minutes or until fully browned.