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We needed a quick dinner, something nutritious, flavorful and extra fast, as we both had meetings last night. Smith suggested pizza because Udi's GF Pizza Crusts are always in the freezer. (They are the best!)

In order get an extra helping of veggies I decided to try Brussels sprouts pizza.  I caramelized Utah Spanish sweet onions and, just before they were done, threw in thinly sliced Brussels sprouts. (Next time I'll throw in a red chili pepper for extra flavor, a touch of heat, and color.)

Brusselsproutspizza

The first layer on the crust was mozzarella cheese (fake for me), then sliced Roma tomatoes, the onion/Brussels sprouts mixture, and Smith's favorite Italian sausage. We decided to use up the last of the prosciutto and topped it all with sprinkle of Parmesan cheese.  We liberally sprinkled red pepper flakes on each slice as we ate. It was a winner and we'll do it again with a few extra additions for flavor.

Comments

I did a very bad thing today and had a completely allergen laden pepperoni pizza from my favorite local place. I'm going to pay for it tomorrow, and I won't be able to do it again, but my oh my, it was awfully good!

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