Cooking with Kids: Brussels Sprout, Bacon & Stilton Pizzettas
A sure way to get them to eat their Brussels Sprout this Christmas!
250g Ciabatta bread mix
1½ tbsp Olive oil
Plain flour, for dusting
6 Rashers smoked streaky bacon, roughly chopped into large pieces
250g Brussels sprouts, trimmed and thickly sliced
75g Stilton, crumbled
Small handful sage leaves, large leaves torn
For the white sauce...
Small knob of butter
2 Garlic cloves, crushed
200ml Double cream
Good grating of nutmeg
- 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 minutes 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 minutes or until doubled in size.
- 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 minutes until softened and starting to caramelise around the edges. Set aside.
- For the white sauce, melt the butter in a small pan, add the garlic and let it sizzle gently for 30 seconds. Pour in the cream, grate over some nutmeg, season and simmer for 5 minutes until thickened and reduced.
- 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 minutes. 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 minutes until the dough is golden brown and the top is bubbling. Grind over some black pepper before serving.
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