Brussel Sprout Lovers Pizza
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This Brussels sprout and bacon white pizza is the perfect blend of crispy, savory goodness with a touch of heat. Hardwood-smoked bacon pairs beautifully with roasted Brussels sprouts and a sprinkle of parmesan for a pizza that’s just as comforting as it is unique. Easy to prepare, this pizza brings bold flavors and seasonal veggies together for a fun, fall-inspired meal.
What Make This?
- Smoky bacon meets crispy Brussels sprouts.
- Quick, bold, and packed with flavor.
- A delicious twist on classic pizza toppings.
- Perfect for fall with seasonal ingredients.
Ingredient Notes
Pizza dough: Use your favorite dough recipe or store-bought for convenience. Just be sure to let it sit out to warm up a bit before stretching.
Brussels sprouts: Cut into halves or quarters depending on their size for even cooking and a hearty texture on the pizza.
Bacon: Use hardwood-smoked for a deep flavor that complements the veggies perfectly.
Parmesan: Adds a salty, nutty flavor that ties the dish together—don’t skip this!
Method Overview
Start by prepping your Brussels sprouts with a quick sauté in olive oil, garlic, and onions.
Roll out your pizza dough, drizzle with olive oil, and scatter the sautéed Brussels sprouts and bacon across the top. Finish with a sprinkle of parmesan and bake on a hot pizza stone for 5-7 minutes until golden brown. Slice and enjoy!
Tips & Techniques
Preheat the pizza stone or steel for at least 30 to 40 minutes to get a crisp crust.
Stretch the dough gently to avoid tearing it, and let gravity help by holding it up as you stretch.
Sauté Brussels sprouts until just tender; overcooking them can make them mushy.
Keep the garlic from burning by stirring it continuously and only cooking it for 30 seconds.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Brussel Sprout Lovers Pizza
Ingredients
- 11.5 ounces pizza dough
- 3 slices hardwood-smoked bacon cooked and chopped (or more if you'd like)
- 4 cups brussel sprouts
- 1/4 cup red onion finely diced
- 2 cloves garlic minced
- 2 tbsp olive oil plus more for drizzling
- 3 tbsp parmesan cheese
- 1/2 teaspoon red pepper flakes
- fresh ground black pepper
Instructions
- Place pizza stone or pizza steel in oven (I place mine within 6 to 8 inches of top of oven) and preheat at 550 degrees
- Remove dough from refrigerator and set on well floured surface; sprinkle flour on top and set aside while you prepare topping and heat oven
- Wash and trim brussel sprouts, cut into halves or quarters (depending on size) and set aside.
- In a cast iron pan (or nonstick pan), heat 2 tablespoons olive oil over medium-high heat, and add garlic and onions.
- Stirring constantly to prevent garlic from browning, continue to cook only until fragrant – 30 seconds to a minute.
- Add brussel sprouts and reduce heat to medium and continue cooking for about 10 to 15 minutes or until tender. Stir occasionally and scrape the bottom of the pan to prevent sticking.
- Remove from heat and season with fresh ground pepper, and red pepper flakes.
- Add 1/2 of the bacon and gently combine/stir.
- Prepare your pizza peel by flouring it well (rub with flour) or cut a piece of parchment paper
- Open the dough ball and stretch to 12 inches or 14 inches for very thin pizza
- Set pizza shell on pizza peel or parchment paper, and then drizzle with a bit of olive oil.
- Scatter brussel sprout on top and add the remaining bacon.
- Sprinkle parmesan on top of pizza
- Transfer pizza to pizza stone and reduce heat to 500 and bake for 5 to 7 minutes or until browned.
- Remove from oven with pizza peel, slice and serve.
Nutrition
Splendid!
Hi France! Thanks for stopping by – I’m addicting to your blog:) What beautiful loaves you are making!!