Maple Glazed Brussel Sprout and Goat Cheese Flatbread with Balsamic Drizzle

I recently bought pizza dough with no plans on how I was going to use it. With some research and a belly full of regular pizza from the night before, I was inspired to try out this flatbread filled with notes of both savory and sweet goodness.

Ingredients

12 oz. pizza dough (I used Pillsbury)

1 red onion, chopped into thin strips

1/4 tsp crushed red pepper

1 package shredded brussel sprouts

1 tbsp maple syrup

2 tbsp flour

4 oz. shredded mozzarella cheese

1 tsp herbes de Provence seasoning

4 oz. goat cheese

Balsamic glaze

1 1/2 tbsp olive oil

These are the brussel sprouts I used – this size worked perfectly!
Freshly grate your mozzarella cheese for better melty goodness!

Directions

  1. Preheat the oven according to package directions on the dough. Remove pizza dough and roll it out with some flour to prevent sticking. Place the stretched dough on a lightly greased rimmed baking sheet (on parchment paper if you have it!)
  2. While oven is preheating, add olive oil to a large pan over medium heat. Add your red onion and saute for about 5 minutes, or until onions are soft and translucent.
  3. Add in brussel sprouts and crushed red pepper (if you don’t like a little heat, you can skip this ingredient). Stir until the brussel sprouts begin to soften for about 3 more minutes. Then, add in 1 tbsp of maple syrup and stir to coat the brussel sprout and onion mixture. Cook for another minute and remove the pan from heat. Season with salt and pepper, to taste.
  4. Rub the pizza dough with about 1 tbsp of olive oil and a little more salt and pepper. If using Pillsbury, place it in the oven before topping, according to package directions.
  5. When ready for toppings, sprinkle fresh shredded mozzarella on top of the pizza dough. Then top with herbes de Provence and the onion/brussel sprout mixture. Break up some goat cheese and scatter over the top.
  6. Bake the flatbread according to package directions, or until crisped up and cooked to your liking.
  7. Take the flatbread out and let cool for a few minutes. Then, drizzle some balsamic glaze over the top, cut, and serve!
Almost ready to eat — before the balsamic drizzle!
Maple Glazed Brussel Sprout and Goat Cheese Flatbread with Balsamic Drizzle

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Uncategorized

Servings: 6-8

Maple Glazed Brussel Sprout and Goat Cheese Flatbread with Balsamic Drizzle

Ingredients

  • 12 oz. pizza dough (I used Pillsbury)
  • 1 red onion, chopped into thin strips
  • 1/4 tsp crushed red pepper
  • 1 package shredded brussel sprouts
  • 1 tbsp maple syrup
  • 2 tbsp flour
  • 4 oz. shredded mozzarella cheese
  • 1 tsp herbes de Provence seasoning
  • 4 oz. goat cheese
  • Balsamic glaze
  • 1 1/2 tbsp olive oil

Instructions

  1. Preheat the oven according to package directions on the dough. Remove pizza dough and roll it out with some flour to prevent sticking. Place the stretched dough on a lightly greased rimmed baking sheet (on parchment paper if you have it!)
  2. While oven is preheating, add olive oil to a large pan over medium heat. Add your red onion and saute for about 5 minutes, or until onions are soft and translucent.
  3. Add in brussel sprouts and crushed red pepper (if you don’t like a little heat, you can skip this ingredient). Stir until the brussel sprouts begin to soften for about 3 more minutes. Then, add in 1 tbsp of maple syrup and stir to coat the brussel sprout and onion mixture. Cook for another minute and remove the pan from heat. Season with salt and pepper, to taste.
  4. Rub the pizza dough with about 1 tbsp of olive oil and a little more salt and pepper. If using Pillsbury, place it in the oven before topping, according to package directions.
  5. When ready for toppings, sprinkle fresh shredded mozzarella on top of the pizza dough. Then top with herbes de Provence and the onion/brussel sprout mixture. Break up some goat cheese and scatter over the top.
  6. Bake the flatbread according to package directions, or until crisped up and cooked to your liking.
  7. Take the flatbread out and let cool for a few minutes. Then, drizzle some balsamic glaze over the top, cut, and serve!

Notes

If you don’t want to serve this as a flatbread, it would make a great side dish as well!

https://aspoonfulofsimple.com/2019/12/23/maple-glazed-brussel-sprout-and-goat-cheese-flatbread-with-balsamic-drizzle/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving.
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Watermelon Salad with Feta and Mint

So I’m having a crisis. It is October, BUT, it’s still 80 degrees outside! Therefore, we can have our juicy chilled watermelon salad at the same time as our soups, chilis, and chowders. This bright, fresh watermelon feta mint salad is the perfect side dish or appetizer. It is so easy, but so satisfying!

Ingredients

12 cups cubed watermelon (1/2 inch-1 inch cubes), chilled

1 1/2 cups crumbled feta cheese

1 cup mint leaves, chopped

3 limes, juiced

1/4 cup extra virgin olive oil

Salt and pepper, to taste

Directions:

  1. Combine all ingredients in a large serving bowl.
  2. Garnish with additional feta and mint.
  3. Serve chilled as an appetizer or side dish!

Weight Watchers Freestyle SP: 3 points per serving (12 servings total). Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

Watermelon Salad with Feta and Mint

Prep Time: 15 minutes

Total Time: 15 minutes

Category: Appetizer, Side Dish

Servings: 12

Watermelon Salad with Feta and Mint

Ingredients

  • 12 cups cubed watermelon (1/2 inch-1 inch cubes), chilled
  • 1 1/2 cups crumbled feta cheese
  • 1 cup mint leaves, chopped
  • 3 limes, juiced
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Combine all ingredients in a large serving bowl.
  2. Garnish with additional feta and mint.
  3. Serve chilled as an appetizer or side dish!
https://aspoonfulofsimple.com/2019/10/01/watermelon-salad-with-feta-and-mint/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Summer Corn and Black Bean Salad

One of my favorite summer activities is attending a great summertime barbecue. The grill, the sun, the sides…it all makes for the perfect day. Here is one of my all time favorite barbecue recipes, and the best part about it is…dump and go! No cooking required. This summer corn and black bean salsa is the perfect side dish or dip to bring along with you!

Ingredients

2 can black beans, rinsed and drained

2 cans corn, rinsed and drained

1 small container of grape tomatoes (or tomatoes of your choice), diced

1 small red onion, diced

1 avocado, cubed

3 tbsp lime juice

2 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp balsamic vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup cilantro (optional)

Directions

  1. Combine black beans, corn, tomatoes, onion, and avocado in a large bowl. Mix until well combined.
  2. Add in olive oil, red wine vinegar, lime juice, balsamic vinegar, salt, pepper, and cilantro. Toss to coat. Add more salt to taste if needed.
  3. Serve as a side dish, as an appetizer dip with tortilla chips, or as a topping for grilled chicken or burgers!

Weight Watchers Freestyle SP: 2 points per serving (12 servings total). Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Summer Corn and Black Bean Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Category: Appetizer, Side Dish

Servings: 12

Summer Corn and Black Bean Salad

Ingredients

  • 2 can black beans, rinsed and drained
  • 2 cans corn, rinsed and drained
  • 1 small container of grape tomatoes (or tomatoes of your choice), diced
  • 1 small red onion, diced
  • 1 avocado, cubed
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup cilantro (optional)

Instructions

  1. Combine black beans, corn, tomatoes, onion, and avocado in a large bowl. Mix until well combined.
  2. Add in olive oil, red wine vinegar, lime juice, balsamic vinegar, salt, pepper, and cilantro. Toss to coat. Add more salt to taste if needed.
  3. Serve as a side dish, as an appetizer dip with tortilla chips, or as a topping for grilled chicken or burgers!
https://aspoonfulofsimple.com/2019/06/30/summer-corn-and-black-bean-salad/