Have you ever planned out a meal in advance, only to have it seem totally unappealing on the day you designated it for? I’m usually a firm believer in the follow through of a weekly meal plan, but when Rachael Ray’s New England Turkey Burgers came up on my menu board last week, I just wasn’t feelin’ it. It had been a rough work week at that point, and I needed a meal that felt like a cozy hug. With ground turkey as my only thawed out protein, it was time to get creative. Continue reading
What better way to start of a new year than with an old love? I LOVE pizza. In fact, I could probably eat pizza every day of my life. It can be such a simple pleasure, and you can make it a thousand different ways that always seem to jazz it up. Recently, our area got a new Pizza place called “MOD Pizza” – essentially, a made to order pizza place. Seeing all of the toppings and combinations got me thinking about pizza night in my own household, and a new go- to was created. Hearty and wholesome, it combines the perfect amount of salty with savory into one bite. This is Roasted Brussels Sprout and Prosciutto Pizza.
2 Cups Brussels sprouts, trimmed and roughly chopped
1 small package of prosciutto (about 5 oz), roughly chopped
1 cup freshly grated smoked havarti cheese
Your favorite pizza dough
Balsamic vinegar (optional)
Begin by preheating your oven to 400 degrees. Trim and roughly chop 2 cups of brussels sprouts. Toss onto a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and pop into the oven for about 30 minutes.
Meanwhile, chop up an entire small package of prosciutto (If you’re like me, you eat some of it and wash your hands before moving on). You can also grate your cup of smoked havarti.
On a separate baking sheet (or on your baking sheet that had your brussels sprouts if you hate dishes and are a patient person!) spread out your favorite pizza dough. Lately, I’m really into the refrigerated Bistro Style Pizza Dough from WeWalka. It’s good stuff- gets a really great crispness to it that I really desire in a pizza. ANYWAY, once that’s spread out, top it with your cheese. Now, this won’t be a typical cheesy pizza that oozes cheese. Smoked havarti has a flavor that doesn’t demand as much as a typical mozzarella made pie. Sprinkle and spread it so that it lightly covers your dough. Do the same with your prosciutto and brussels sprouts, then return to the 400 degree oven for approx. 15 minutes.
If you like, you can finish it off with a drizzle of balsamic vinegar once it comes out of the oven. Truth be told, we forgot that step, and just went about devouring the pizza. Obviously, it wasn’t missed too much since we ate the entire thing!
Note: If you have left over brussels sprouts from a previous dinner’s side dish, go ahead and use those babies! Just skip the roasting step, chop them up, and toss them onto your pizza dough.
This pizza is perfect with a glass of wine on a fall or winter night. It made a nice at home date night dinner with my guy, who suggested that next time, we crack an egg over it. We’ll see how that goes and get back to you!
I’d love to hear from you- What pizza toppings top your list for pizza night?
It’s safe to say that 2015 had other demands on my time and energy, and that this sweet little blog somehow found it’s way to the back burner. (See what I did there? Told you, same commentary) But, with a new year comes new ambitions and restored energy. I’m excited to say that there are some exciting things coming to Twice Around in 2016- new recipes, a few new segments, and some old favorite that haven’t made an appearance on the blog before!
Hopefully, you’ll hang around for the next course.