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+ servings

brussel sprout lovers pizza

Servings 3
Author Marie


  • pizza dough , 11.5 ounces ball
  • hardwood-smoked bacon , 6 to 7 strips cooked and chopped
  • brussel sprouts , ½ pound (3 to 4 cups)
  • red onion , finely diced, about ¼ cup
  • garlic cloves , 2 minced
  • olive oil , 2 tablespoon plus more for drizzling
  • parmesan cheese , ¼ cup or to taste
  • table salt , ¾ teaspoon
  • red pepper flakes , ½ teaspoon
  • fresh ground black pepper


  • 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 for about 2 minutes.
  • Add brussel sprouts and reduce heat to medium and continue cooking for about 10 minutes or until tender. Stir occasionally and scrape the bottom of the pan to prevent sticking.
  • Remove from heat and season with salt, fresh ground pepper, and red pepper flakes.
  • Add ½ 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.