Parmesan, Rosemary, Brussels Sprouts and Bacon Pizza

It's always a pleasure working with Land O'Lakes to bring you my newest recipe. This one deserves a standing ovation. This pizza has got all of my favorite ingredients; the ones that make the house smell like a dream.

Roasted Brussels sprouts and crispy bacon lie on top of my homemade creamy Parmesan Rosemary sauce. You don't want to miss this one!

I am so excited about the Land O'Lakes Pin a Meal, Give a Meal campaign. This program is amazing, for every Land O'Lakes recipe that is pinned or re-pinned between March 28 and May 1, 2014, the Land O'Lakes Foundation will donate $1 to Feeding America.

Be sure to help us reach our goal to donate 2.7 million meals. You can pin my signature recipe, Parmesan, Rosemary, Brussels Sprouts, and Bacon Pizza to contribute 9 meals to Feeding America.

You can pin more recipes from Land O’Lakes to contribute even more meals. Pin to give more than just a meal. When you help feed a family, you’re helping families live full and active lives and make a better future for themselves.

See the Pin a Meal, Give a Meal Pinterest board HERE.

Hashtag: #giveameal

Let's take a look at how to make my pizza!

You'll start by halving your Brussels sprouts, drizzling with olive oil and seasoning with salt and pepper.

Bake until roasted and beautiful!

Perfect! Set those aside for a few minutes while you make the sauce.

For the sauce you'll need Land O Lakes® Spreadable Butter with Canola Oil, flour, salt, pepper, milk and Parmesan cheese.

Melt your butter with canola oil into a small saucepan then whisk in the flour, salt and pepper.

Whisk in your milk, Parmesan cheese and chopped rosemary leaves.

Ahhh, perfect.

Press your pizza dough onto a pizza pan that's been sprayed with cooking spray.

Spread your creamy sauce over the dough.

Top evenly with your roasted Brussels sprouts.

Crumbled bacon!

Sprinkle with shredded mozzarella cheese.

Lovely!

Top with a sprig of fresh Rosemary, if desired, before baking. Bake for about 20 minutes, or until baked through.

Cheesy and perfect. Enjoy!

Pax was eager for the photo shoot to be over so he could dig in, lol!

Parmesan, Rosemary Brussels Sprouts and Bacon Pizza

Yield: 8 Servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

For the pizza

• 15 Brussels sprouts, halved
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound refrigerated pizza dough, or my Honey Whole Wheat Pizza Dough works great
• 10 strips cooked, crumbled bacon
• 1 cup shredded mozzarella cheese

Creamy Parmesan Rosemary Sauce

• 2 tablespoons Land O Lakes® Butter with Canola Oil
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup milk
• 3 tablespoons shredded Parmesan Cheese
• 1/2 teaspoon fresh rosemary leaves, finely chopped

Directions: 

Preheat oven to 375 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

Place Brussels sprouts onto prepared baking sheet and drizzle lightly with olive oil then season with salt and pepper. Cook for 25 minutes, until golden brown and tender. Remove from oven. Lightly spray a pizza pan with cooking spray, and press pizza dough onto the pan until it’s about 12 inch round.

To prepare sauce, place Butter with Canola Oil into a small saucepan over medium heat. When melted whisk in flour, salt and pepper. Whisk in milk until thickened and hot. Whisk in Parmesan cheese, stirring until melted. Stir in rosemary leaves then pour onto pizza dough, spreading to 1/2 inch from edges. Place roasted Brussels sprouts evenly over sauce then top with cooked bacon pieces. Top with shredded cheese and bake for about 20 minutes, until crust is cooked through and cheese is melted. Let cool for 5 minutes before cutting into slices.

$1 helps provide 9 meals* secured by Feeding America^® on behalf of local member food banks. The Land O’Lakes Foundation guarantees a minimum of 2.7 million meals* (monetary equivalent of $300,000.00) to Feeding America and member food banks from March 28 through May 31, 2014.

Disclosure: Picky Palate has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes^® Butter for the Kitchen Conversation blogger program. This blog post is sponsored by Land O'Lakes.