Happy Friday! Are you having a good day? So far, my day has included food shopping, cleaning, cooking, and Kaylin had her fourth date with Ryan. Now that they’re getting older, they’re interacting so much more. Its fun to watch. Amy (Ryan’s Mom) and I took the kids for a walk. After, we played bubbles:
and played toys:
While she slept, I got a few things done around the house. I also made dinner (I’m teaching Attack tonight and its always easier to cook ahead of time). I decided to make Brussels sprouts pizza. I couldn’t remember where I saw this idea, but I couldn’t get it out of my mind (once it was in the oven, I realized it was Jessica’s brilliant idea).
Since I couldn’t remember the source pre-bake, I came up with the following:
- 10 oz Brussels sprouts
- 2 tablespoons olive oil + more for drizzling
- 1 clove garlic, diced
- desired quantity shredded mozzarella and provolone cheese
- diced pepperoni (optional)
- raw pizza dough (enough for 1 crust)
- Italian or garlic & herb seasoning (optional)
Two options on cooking the Brussels, you could dice them up and cook them on the stove top in oil and diced garlic until just starting to brown OR you could steam them first, slice them, and then cook them up in the oil/garlic (this is what I did).
In the meanwhile, pre-heat oven to 475 degrees F. Stretch out your pizza dough and place it on a pan or pizza stone covered with cornmeal. Bake pizza crust ~5 minutes until just starting to brown. Remove crust from oven. Top with Brussels sprouts/garlic/olive oil mixture. If desired, drizzle additional olive oil on top. Add pepperoni, cheese, and top with Italian seasoning. Put back in the oven and cook until desired level of crispiness is achieved.
Just after adding the Brussels, olive oil, and pepperoni:
What are you up to this weekend? I’m teaching Step tomorrow morning and then we have a fancy pants dinner planned. Sunday, I may fit in a run and otherwise??