1 (8-oz.) package shredded Italian three-cheese blend, divided
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
Here's another activity associated with Brussels Sprouts that you may want to atttend:
"Chomp & Stomp. The 12th annual Chomp & Stomp festival includes a 5k followed with beer for breakfast, four music bluegrass music stages, a chili competition and tasting, plus brussels sprout bobbing. Nov. 1. Cabbagetown Park."
AND look at where it's being held! Maybe they need to rename the neighborhood; if not Brussels Sprouts Town Park, at least broaden to "CruciferousTown Park."
This is NOT the one I remember, and it's actually for fried sprouts, but it's close! And it's from a master barbecue chef.
Review of Lovie's Barbecue in Buckhead from AJC:
If you only get one side (all plates come with two) make sure that it is the fried Brussels sprouts. Barbecue traditionalists may scoff, but these sprouts — dusted with Lovies' barbecue rub and given a quick deep-fry, resulting in an almost blackened look — are certainly worth a try.
While i didn't have a chance to check out the Sprouts Market yet, i did come across a recipe of sorts for Barbecued Brussels Sprouts! It was not in the form of a formal reciipe, but rather embedded in a restaurant (3 star rated) that has them on the menu, and the reviewer said "Do not be put off by the name, for they are exceptionally delicious!
By another strange coincidence (which seems to happen quite often in the Sprouts world), in the past few months, a new chain of fancy groceries of the produce persuasion has opened 4 stores in the Atlanta area. The name is "Sprouts" and although I haven't visited any yet, my wife can hardly wait, and thus we will do so in the near future. I suspect they have a grand selection of their namesake vegetables, all completely organic and carefully hand-tended as they grow, and free-range at that! I expect to see bean (of many varieties), Brussels, alfalafa, and varieties unimagined before. I will report back upon completion of the excursion. This thread will NEVER die as long as there are sprouts to discuss, prepare, and enjoy!