Ingredients
2slicesthick-cut bacon,diced
8ozbrussels sprouts,thinly-sliced with ends trimmed and discarded
1small red onion,peeled and thinly sliced
4garlic cloves,peeled and thinly-sliced
2pcsflatbread
1tbspolive oil
1cupshredded mozzarella cheese
2ozcrumbled goat cheese,blue cheese or feta cheese
balsamic glaze,store-bought or homemade*
Preparation
Preheat oven to 400 degrees F.
Fry bacon in a large saute 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; discard the extra if there’s too much grease in there. Stir in the Brussels sprouts, red onion, and sliced garlic then saute for about 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 ⅓ cup of Mozzarella cheese, leaving a ½-inch border around the edges of the flatbread. Then divide the Brussels mixture, bacon, and crumbled cheese evenly between the 2 pieces of flatbread, and spread them out evenly. Sprinkle with the remaining Mozzarella cheese.
Bake for about 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.
