bacon5 pieces (look for Paleo or sugar-free varieties!)
2cupBrussel sprouts
ends removed and sliced
1leeksliced
2clovesgarlic
minced
1tbspextra virgin olive oil
salt and pepperbig pinch
For the sauce:
¼cupextra virgin olive oil
1tbspgrainy mustard
1tsphoney splash of apple cider vinegar
Instructions
Preheat the oven to 400° F. Place the bacon on a baking tray, and cook for 10-15 minutes or until crispy. Once fully cooked, break into small pieces.
Meanwhile, heat two skillets over medium high heat (one is for the socca, the other for the pizza toppings.)
Whisk the socca together until thick and smooth. Heat a little over in the skillet, and using a 1/4 cup measure, pour the batter for one socca into the skillet. Let it cook for 2-3 minutes, and then flip once the top starts to bubble. Cook for another minute or two on the other side, and repeat this process with the remaining batter.
While the soccas cook, heat the oil for the pizza toppings in the other skillet.
Saute the brussel sprouts, leeks, and garlic with salt and pepper for 5 minutes. Then, add the sauce ingredients, and sauce for another 5 minutes.
To assemble the pizzas, arrange the brussel sprout mixture and a few pieces of bacon onto each pizza. Drizzle with a little extra honey and top with micro greens, if desired!