I prepared my Almond/Flax/Parmesan/Herb Pizza Crust and flattened it between parchment paper to make it nice and thin...and baked it until golden and crisp and then layered a little provolone and gruyere cheese on it and popped it back in the oven to melt for a minute...then piled on half of the cooked sprouts, bacon and onions...then a little diced fresh mozzarella cheese...the remaining half of the sprout mixture and topped it with a tiny bit of Parmigiano Reggiano cheese. I layered the cheese in different stages to serve as a little glue to hold my sprouts together as it melted. I popped it back into the oven and cooked another 5 minutes; then ran it under the broiler for about 3 minutes to lightly brown. It was really, really good....and different, which is what I was in the mood for this evening! The link to my pizza crust recipe is embedded above (in the different colored text). But...the exciting news is the dessert that I made when I got home from work. I made Pecan Tassies...one of our favorites, but converted the recipe to make it wheat/grain/sugar free! If you have never had them before, they are easy peasy little mini pecan pies (tarts). These turned out awesome! I am going to post their recipe and photos either later this evening after I write it up....or first thing in the morning....but I'll post one picture of them below, along with my pizza pics....stay tuned for the Pecan Tassie recipe in my next post (sneak peek below)! Enjoy!
|Pecan Tassies...recipe to come in the next post!