You have reached your limit of free articles this month.

Enjoy unlimited access to myStatesman.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myStatesman.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myStatesman.com.

Recipe of the week: Brussels Sprouts, Bacon and Cheese Pizza


Editor’s note: This article was originally published August 25, 2014

Gearing up for the kids’ first week back in school?

Between student jitters about a new classroom and parent anxiety about getting back into the rhythm of the year, dinner might be the last thing on your mind.

Going out to eat might be a time-honored tradition for the first day of school in your house, but here is a quick, kid-friendly dinner you can prepare in that painfully short half hour between the time that everyone arrives home and that moment of hunger-fueled chaos because it’s time to eat.

This recipe from Vanessa McNeil Rocchio’s new “Southern Living What’s for Supper: 5-Ingredient Weeknight Meals: Delicious Dinners in 30 Minutes or Less” (Oxmoor House, $19.95) calls for cooked and crumbled bacon, which could be leftovers from a large batch you made for Sunday brunch or, if you’re really trying to save time, a pre-cooked package from the store.

I’m a big fan of making pizzas with half what I want and half what the kids want, but the bacon and cheese on this pie might be palate-pleasing enough to serve everyone in your house.

If you have frozen pizza dough in the freezer, thaw it in the refrigerator overnight and remove from the fridge as soon as you get home so it can start to warm up, which will make it easier to stretch. Don’t feel like rolling out dough? Pick up a store-bought crust that is ready to be dressed with whatever your kids love to eat.

Brussels Sprouts, Bacon and Cheese Pizza

1/2 lb. Brussels sprouts

1 lb. bakery pizza dough, at room temperature

Cooking spray

2 Tbsp. olive oil, divided

1 (8-oz.) package shredded Italian three-cheese blend, divided

1 lemon

8 slices bacon, cooked and crumbled

1/2 tsp. kosher salt

1/4 tsp. freshly ground pepper

Preheat oven to 450 degrees. Cut Brussels sprouts in half and then cut into shreds.

Roll dough into a 12-inch circle on a baking sheet coated with cooking spray. Brush dough with 1 Tbsp oil. Sprinkle with 1 1/2 cups cheese, leaving a 1/2-inch border.

Grate zest from lemon to equal 2 tsp. Cut lemon in half; squeeze juice from lemon into a large bowl to equal 1 Tbsp. Add lemon zest, Brussels sprouts, bacon, next 2 ingredients and remaining 1 Tbsp oil; toss well. Sprinkle Brussels sprouts mixture over pizza. Top with remaining 1/2 cup cheese.

Bake at 450 degrees for 15 minutes or until crust is golden, cheese is bubbly, and edges of sprouts are browned. Serves 4.

— From “Southern Living What’s for Supper: 5-Ingredient Weeknight Meals: Delicious Dinners in 30 Minutes or Less” by Vanessa McNeil Rocchio (Oxmoor House, $19.95)



Reader Comments ...


Next Up in Austin360 Eats

Jon Bonnell and Jody Horton team up for new book

Fort Worth chef Jon Bonnell teamed up with Austin photographer Jody Horton for his newest cookbook, “Waters: Fine Coastal Cuisine” ($35, Gibbs Smith), which came out last month. Bonnell’s third book focuses on recipes that, like his Fort Worth restaurant of the same name, use sustainable wild seafood, much of which is harvested in...
Gelato World Tour to swing through Austin in May

Next month, Austin will host the Gelato World Tour, an international competition that pits gelato makers from five continents against one another to find the best gelato in the world. Austin is the only North American stop on the eight-city tour, which has already passed through Rome, Valencia, Melbourne and Dubai. The event, which is free and open...
Rye, a grain with ancient roots, is rising again
Rye, a grain with ancient roots, is rising again

Any adventurous eater who has wandered into the woods of modern Nordic cuisine has probably tripped over a loaf of rye bread. There is wonderfully chewy rugbrod at Great Northern Food Hall in Grand Central Terminal in New York, spice-scented Swedish limpa at Plaj in San Francisco, and darkly rugged toast at Bachelor Farmer in Minneapolis. But none...
This week’s music picks: A tribute to Don Walser, Seela record release and more
This week’s music picks: A tribute to Don Walser, Seela record release and more

Anthony da Costa at Lemon Lounge. Though he recently moved to Nashville to pursue budding opportunities — he’s now the touring guitarist in renowned singer-songwriter Aoife O’Donovan’s band — Anthony da Costa was among the many talented musicians who helped make South Austin venue Strange Brew a thriving creative community...
A Champagne for the ages
A Champagne for the ages

When Armand-Raphael Graser moved from his native Alsace, France, to the Champagne region in 1915, World War I was raging. He purchased a house built in 1772 and from there launched Champagne AR Lenoble in 1920.  Unlike many of his German neighbors, who had moved to Champagne in the 18th and 19th centuries, Graser chose not to use his own name...
More Stories