Brussels sprout, bacon & Stilton pizzettas

Brussels sprout, bacon & Stilton pizzettas

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 25 mins Cook: 30 mins plus rising

Easy

Serves 4
Ciabatta bread mix is the perfect cheat to get quick homemade pizza dough - top with leftover Brussels sprouts, blue cheese and sage

Nutrition and extra info

Nutrition: per serving

  • kcal663
  • fat50g
  • saturates26g
  • carbs30g
  • sugars4g
  • fibre4g
  • protein21g
  • salt2.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g ciabatta bread mix
  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • plain flour, for dusting
  • 6 rashers smoked streaky bacon, roughly chopped into large pieces
  • 250g Brussels sprout, trimmed and thickly sliced
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 75g Stilton, crumbled
    Stilton

    Stilton

    Still-tun

    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • small handful sage leaves, large leaves torn

For the white sauce

  • small knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic cloves, crushed
  • 200ml double cream
  • good grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

Method

  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 cling film and leave to rise in a warm place for 45 mins or until doubled in size.

  2. Meanwhile, make the pizza topping. Heat 1/2 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 sprouts, season and cook for 3-4 mins until softened and starting to caramelise around the edges. Set aside.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.