Name: Brussels sprout, bacon & stilton pizzettas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 250g ciabatta bread mix; 1 ½ tbsp olive oil; plain flour for dusting; 6 rashers smoked streaky bacon roughly chopped into large pieces; 250g brussels sprouts trimmed and thickly sliced; 75g stilton crumbled; small handful sage leaves large leaves torn; small knob of butter; 2 garlic cloves crushed; 200ml double cream; good grating of nutmeg

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Brussels sprout, bacon & stilton pizzettas

Brussels sprout, bacon & stilton pizzettas

Emily Kydd

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Serves 4

Easy

Prep: 25 mins

Cook: 30 mins

plus rising

A star rating of 5 out of 5.2 ratingsRate

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Ciabatta bread mix is the perfect cheat to get quick homemade pizza dough – top with leftover brussels sprouts, blue cheese and sage

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Ingredients

Nutrition

Units:

MetricUS

250g ciabatta

bread mix
1 ½ tbsp olive oil
plain flour

for dusting
6 rashers smoked streaky bacon

roughly chopped into large pieces
250g brussels sprouts

trimmed and thickly sliced
75g stilton

crumbled
small handful sage leaves

large leaves torn

For the white sauce

small knob of butter
2 garlic cloves

crushed
200ml double cream
good grating of nutmeg

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Nutrition: per serving

kcal663
fat50g
saturates26g
carbs30g
sugars4g
fibre4g
protein21g
salt2.7g

Method

step 1

Make the pizza dough: put the bread mix in a large bowl, pour over ½ tbsp olive oil and 175ml lukewarm water. Stir until a dough is formed, then tip out onto a lightly floured surface and knead for 5-10 mins until smooth. Rub the bowl with a little oil, pop in the dough, cover with food wrap and leave to rise in a warm place for 45 mins or until doubled in size.
step 2

Meanwhile, make the pizza topping. Heat ½ tbsp oil in a large frying pan over a medium heat. Add the bacon and cook until just starting to crisp. Remove with a slotted spoon and drain on kitchen paper. Add another drizzle of oil to the pan, then tip in the brussels sprouts, season and cook for 3-4 mins until softened and starting to caramelise around the edges. Set aside.
step 3

For the white sauce, melt the butter in a small pan, add the garlic and let it sizzle gently for 30 secs. Pour in the cream, grate over some nutmeg, season and simmer for 5 mins until thickened and reduced.
step 4

Heat oven to 220C/200C fan/gas 7 and pop in 2 large trays. Carefully remove the dough from the bowl and, without punching out all the air, divide into 4. Using your hands or a rolling pin, shape each quarter into a rough circle 18-20cm in diameter. Transfer to the hot trays and cook for 4 mins. Remove from the oven, spread over the white sauce, then scatter with the sprouts, bacon and stilton. Toss the sage leaves with the remaining oil and divide among the pizzas. Cook for 5-10 mins until the dough is golden brown and the top is bubbling. Grind over some black pepper before serving.

Recipe from Good Food magazine, November 2014

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