Brussels Sprouts and Bacon Flatbread

Preheat oven to 400°F.

Fry bacon in a large saute pan over medium-high heat until cooked. Transfer bacon to a separate plate with a slotted spoon, and set aside.

Meanwhile, keep about 1 tablespoon of the remaining bacon grease in the saute pan (you can discard the extra if there’s too much grease in there). Stir in the Brussels sprouts, red onion, and sliced garlic. Saute for 4-5 minutes, stirring frequently, until the mixture is softened and the garlic is fragrant. Remove from the heat and set aside.

Place the two pieces of flatbread on a large baking sheet, and brush the tops of each with olive oil. Sprinkle each piece of flatbread evenly with about 1/3 cup Mozzarella cheese, leaving a 1/2-inch border around the edges of the flatbread. Then divide the Brussels mixture, bacon and crumbled cheese evenly between the two pieces of flatbread, and spread them out evenly. Sprinkle with the remaining Mozzarella cheese.

Bake for 8-10 minutes, or until the Mozzarella has melted and the crusts are slightly golden.

Remove from the oven and drizzle with the balsamic glaze. Serve immediately.