Serves 16<\/p>\n
Ingredients<\/strong><\/p>\n 1 whole wheat pizza dough ball Procedure<\/strong><\/p>\n 1. Preheat broiler Note: cast iron skillet handle gets VERY HOT! Touch only with thick pot holder!<\/em><\/p>\n Originally featured in \u201cFlat & Green\u201d \u2013 November 2015<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" November 2021<\/p>\n","protected":false},"author":29,"featured_media":17281,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17279"}],"collection":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/users\/29"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/comments?post=17279"}],"version-history":[{"count":2,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17279\/revisions"}],"predecessor-version":[{"id":17282,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17279\/revisions\/17282"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media\/17281"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media?parent=17279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/categories?post=17279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/tags?post=17279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n6 slices thick cut bacon, chopped
\n1 shallot, sliced
\n2 clvs garlic, minced \u201d
\n\u00bd lb brussels stemmed, thinly sliced
\n\u00bc t s&p
\n8 oz mixed provolone & fontina, grated
\n2 T finely grated parmesan<\/p>\n
\n2. Cook bacon until crispy, drain on paper towel, reserve 2T bacon fat
\n3. Saut\u00e9 shallots, garlic & brussels in bacon fat, s&p, 6-8 mins
\n4. On stove top, heat 10-12\u2033 cast iron skillet, high heat, 10 mins
\n5. On floured pizza peel, roll-out dough to skillet diameter
\n6. Slide dough into very hot cast iron skillet
\n7. Cook dough 2-3 mins, until browned, turn over
\n8. Top dough with brussels, bacon, cheeses
\n9. Slide into broiler. Cook 1 min, rotate 180\u00b0, cook 1 min more<\/p>\n