My son had this pizza in New Hampshire.

He came home and told me about it and this is my version.

One pound of pizza dough

15 cloves of garlic confit

One recipe of Bechamel sauce

One large package of sliced raw brussel sprouts.

I love the precut sprouts.

6 tablespoon grated Italian cheese

8 ounces shredded mozzarella cheese

1/4 pound of diced bacon

Preheat the oven to 450 degrees

Place the oven rack on the lowest level of the oven.

Fry the diced bacon till you have crisp little pieces.

Drain the oil and mix the bacon with the shredded brussel sprouts

Grease the bottom of a pizza pan with a thin layer of Crisco

Stretch out the dough to the corners of the pan.

Smash the soft garlic in a bowl and spread over the dough evenly

Add the brussel sprout and bacon over the garlic

Season with salt and black pepper

Put it into the oven on the bottom rack for six or seven minutes to start cooking the crust.

The crust should be light brown.

Take out of the oven and taste the sprouts to make sure they are seasoned enough.

Add the bechamel sauce and top with the mozzarella cheese

Put it back into the oven and back for another 6 or 7 minutes or until the crust is crisp and brown and all the cheese is melted.

This is pretty good and another way to eat vegetables.

Lets not talk about the oil, butter and cheese.

This is pizza!

Bechemal Sauce Recipe

2 tablespoons butter

2 tablespoons flour

1 1/4 cups of hot milk

6 tablespoons grated Italian cheese

Melt the butter

Add the flour and mix well  about 2 minutes. Stir constantly

Add the hot milk and keep on stirring till it starts to thicken.

Boil for 2 to 3 minutes

Add the grated cheese and adjust the salt and  black pepper.

This is a great quick sauce with whatever kind of cheese you like.

Published by cmangoff

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