How To Make Brussels Sprouts and Bacon Flatbread
This Brussels Sprouts and Bacon Flatbread recipe reveals the secret to a flavorful appetizer with Parmesan on top for an ooey-gooey cheesy finish!
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.
*Homemade Balsamic Glaze: Simply place ½ 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 nice and thick and syrupy.
- Calories: 220.57kcal
- Fat: 15.29g
- Saturated Fat: 7.43g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.93g
- Polyunsaturated Fat: 1.12g
- Carbohydrates: 9.85g
- Fiber: 1.51g
- Sugar: 1.66g
- Protein: 11.64g
- Cholesterol: 36.96mg
- Sodium: 398.83mg
- Calcium: 218.71mg
- Potassium: 185.89mg
- Iron: 1.13mg
- Vitamin A: 95.98µg
- Vitamin C: 25.21mg
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