Who am I! When did Brussels Sprouts and Sweet potatoes become my vegetables of choice? For the past two months or so, every time I have gone to the grocery store, Brussels Sprouts have jumped into my basket. Every. Single. Time.
I like them best when they are roasted until slightly charred. I kid you not when I say I like them better than French fries when they are cooked just right. Cabbage. Better than French fries. Seriously. (I totally just had Mr. Bennett’s voice in my head when he’s reading Elizabeth the letter about Darcy. Pure astonishment.)
So, it was the next logical conclusion that I would put all this together on a pizza. But the first time I made it, I knew it needed something else. That little pizazz that would make it worthwhile. Boom. Balsamic glaze. This easy to make glaze totally transforms this pizza. Now you can buy a balsamic glaze already made but it really is easy to make. I made this version.
The pizza crusts I use are the ones I get at my local grocery store in their bakery section. I’ve raved about them here, here and here. And here’s a picture in case you want to see if you have them at your store. Totally worth getting them.
Sweet Potato, Brussels Sprouts and Bacon Pizza
1 medium sweet potato, peeled and cut into 1 inch dices
1 c Brussels Sprouts, ends cut off and cut in fourths
Salt and pepper, to taste
1 1/2 c Monterrey Jack cheese
4 slices Bacon, cooked crispy
3 Garlic and Herb Pizza Crusts
1/2 c balsamic vinegar
2 Tbsp sugar
Dash of kosher salt
Preheat oven to 400 degrees.
Place sweet potato pieces and Brussel sprouts in a medium bowl. Add about 2 tablespoon of olive oil and toss to combine. Season generously with salt and pepper. Place vegetables on a parchment lined baking sheet. Bake for 20 minutes.
Reduce heat to 375 degrees.
Brush about a teaspoon of olive oil on to each pizza crust. Add 1/2 c cheese on top of each crust.
Divide vegetables among the pizza crusts. Place on a baking sheet and bake for 15 minutes.
While pizzas are baking, make balsamic reduction. Add balsamic vinegar, sugar and salt to medium saucepan. Bring to a boil over medium heat. Reduce heat and and cook for about 20 minutes until sauce reduces by half.