- 3 slices bacon
- 1 tablespoon olive oil
- 1 cup washed, peeled, and thinly sliced brussel sprouts
- 1 small washed, peeled, and thinly sliced leek
- 2 stalks thinly sliced green onions
- 1 pinch salt
- 2 cups chopped kale
- 2 cups chopped spinach
- 1 ball pizza crust
- 2 tablespoons garlic
- 1 drizzle olive oil
- 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded fontina cheese
- 1/4 cup shredded parmesan cheese
- 1 handful of corn meal
You will want to prep your toppings, once the prep work is down, the process is quiet fast. - Dice your bacon - Clean and cut your vegetables - Shred your cheeses, then toss in a bowl together so that they are mixed up
Preheat the oven to 425F. If you’re using your pizza stone, make sure to heat up your pizza stone in the oven as it preheats.
Over medium heat, cook your bacon. Once the bacon is crispy, remove and drain on a paper towel. Disregard the remainder of the bacon grease.
In the same pan, over medium heat, add 1 tablespoon of olive oil sauté the Brussel sprouts, leeks, green onions with pinch of salt. Cook them until they are semi-soft 2-3 minutes.
Add in the kale, spinach and another pinch of salt. You will want to cook for about 1 - 2 minutes until the leaves are wilted but still bright green in color. Remove from heat.
Using corn meal on the counter, roll out your pizza dough. Sprinkle corn meal on your pre-heated pizza stone, or sheet pan and lay your dough on your stone/pan.
Add your minced garlic and a drizzle of olive oil to the bottom of your dough. Add your cooked veggie toppings, bacon and shredded cheeses.
Bake at 425F for 10 minutes.