Cast Iron Pizza with Brussels Sprouts, Kale, and Bacon

Cast Iron Pizza with Brussels Sprouts, Kale, and Bacon

  • 1 lb store bought pizza

  • 1/2 cup cream

  • 1 clove minced garlic

  • 2 Tbs. lemon juice

  • salt and pepper

  • 3 strips bacon

  • 1 onion, thinly sliced

  • half a bunch of kale, ribs removed and roughly chopped

  • 2 cups shredded mozzarella

  • 1/2 lb Brussels sprouts, thinly sliced

Preheat oven to 425°F. Let the pizza dough sit at room temperature while the rest of the ingredients are prepped.

In a small bowl mix together cream, garlic, lemon zest and pinch of salt and pepper. Set aside.

In a medium saute pan, add the bacon and render the bacon over medium heat. Remove bacon and place on a paper towel lined plate. Add the onion to the same pan and saute for 4 to 6 minutes or until soft and translucent. Add the kale and cook for 2 to 3 minutes or until kale is soft. Remove from heat and let cool.

Divide pizza dough in half.

Assemble the pizza by dusting the bottom of a 10” cast iron pan with flour. Spread one half of the pizza dough on the bottom of the pan and top with half of the half & half mixture, mozzarella, bacon, onion and kale mixture, and Brussels sprouts. Drizzle with a large drizzle of olive oil and sprinkle with salt and pepper.

Bake pizza on the stovetop for 2 minutes. or until the dough begins to pull away from the edge of the pan. Transfer to the oven and continue cooking for 12 to 15 minutes or until the edges of the pizza are golden brown.

Repeat with remaining ingredients to make remaining pizza.

Makes 2 - 10” pizzas.

Fridge ForagingAmanda FredericksonComment