If there was ever a match made in heaven, it’s brussels sprouts and bacon. And this Brussels Sprout and Bacon Pizza is the PERFECT way to enjoy the combination. A white pie with a whole wheat crust and only FOUR INGREDIENTS?! Yes, please.
I’m going to be a total cliche American/pre-teen child right now: my favorite food is pizza. That’s it. It has to be. It’s cheap, simple, quick, and versatile. You can take literally ANY combination of food- even desserts– and make it into a pizza. And when you make it from scratch at home and use whole wheat pizza dough, it’s a fairly healthy thing to eat despite its reputation.
I like my pizzas simple. I wanted the flavors of brussels sprouts and bacon to be the stars of this meal, so it’s a white pie with simple mozzarella cheese. It only has four ingredients- pizza dough, cheese, brussels sprouts, and bacon- plus olive oil, salt, and pepper.
Here’s what makes this recipe so scrumptious. The bacon is cooked first and then crumbled. The brussels sprouts are cooked in the same skillet IN the bacon grease (you’re welcome) to make them extra smoky and infuse the flavor as much as possible. Then, the sprouts, bacon, and half the cheese are mixed together before adding to the pizza, ensuring an equal distribution of flavors. The rest of the cheese is sprinkled on top (rather than placed on the bottom) to ensure a bubbly, melty, browned topping.
AND (this is important), I used a cast iron pizza pan to cook it. This is my new favorite way to make pizza at home. I’ve tried a pizza stone, I’ve tried a rimmed baking sheet… this is the way I’ve had the most success making a pizza with a crispy crust at home without it falling apart and making a mess. If you don’t have one, you can use a cast iron skillet (the pizza will be smaller with a thicker crust and denser toppings), or you can certainly use a baking stone or sheet.
If you love making pizza at home, I highly recommend buying one. It’s preheated in the oven, removed, and the pizza is assembled on top, giving the crust some extra time to cook before placing it back in the oven to finish. I like that it has handles, whereas most baking stones don’t, making it easy to move in and out of the oven.
Don’t feel like messing with a pizza stone or pan? Make this into a sheet pan pizza instead.
If you like the idea of brussels sprout and bacon pizza, try this Hawaiian Pizza and this sausage breakfast pizza!
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Brussels Sprout and Bacon Pizza
Equipment
- Cast Iron Pizza Pan
- Pizza Paddle
Ingredients
- 1 prepared pizza dough store bought or homemade
- 4 slices bacon
- 8 oz. brussels sprouts washed, trimmed, and halved or quartered
- 8 oz. mozzarella cheese shredded
- kosher salt to taste
- black pepper to taste
- 2 tablespoons extra-virgin olive oil
Instructions
- Let pizza dough come to room temperature for at least 20 minutes.
- Place cast iron pizza pan (or baking stone/sheet) in oven and preheat to 500 degrees F.
- In a cast iron or other heavy skillet, cook the four slices of bacon over medium high heat until crispy. Remove and place on paper towels to drain. Chop roughly when cooled.
- Add the 8 oz. brussels sprouts and salt and pepper to taste to the skillet (in the bacon grease) and cook over medium-high heat until seared and tender (about 5-7 minutes).
- Meanwhile, roll out pizza dough on a floured pizza paddle. Drizzle top of crust with 2 tablespoons of olive oil. Remove pizza pan or stone from the oven and slide the crust from the pizza paddle (carefully!) on top.
- Mix together 1/2 of the mozzarella, the chopped bacon, and cooked brussels sprouts in a small bowl. Spread on top of crust. Top with remaining mozzarella.
- Place pizza in oven and cook for another 7-10 minutes at 500 degrees, or until cheese is melted and beginning to brown.
- Slice and serve!
Notes
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Rhonda Lynn Brill
I made this tonight, except I used Feta cheese and threw in some shallots with the Brussel sprouts. Yum!
Elizabeth Lindemann
Oh yum!! Love those additions. Glad you liked it!
Sherre
I’ve been leaving a lot of reviews lately and want to explain, haha. My mom moved in with me late last year, and since she’s retired, she has a lot more time to try new recipes. So, we’ve been trying a bunch of them off your blog, because so many of them have been good. Hence, the bombarding of reviews for older recipes :)
This pizza was delicious. It was our first attempt at making homemade pizza and we’ll be making it a lot. I think your quick-pickled red onions would probably taste great on this after it comes out of the oven. I’ll have to try it!
Elizabeth Lindemann
Haha!! No explanation needed, and I really appreciate you supporting me by leaving reviews! Really glad you liked the pizza- GREAT idea about the pickled red onions on top. Can’t wait to try that next time!
Heather
I was looking near and far for a winter pizza of the kind I remembered eating during Carnivale in Rome. … and your recipe is just what I was searching for, although i’ve made the addition of smearing roasted garlic across the crust, which i parbake for three minutes since i am without cast iron. Thanks ever so much for sharing!
Elizabeth
So glad you liked the recipe! Love your addition of garlic, I’ll try that next time :-)
Marsha Farmer
WOW!! Amazing. I made this pizza for my husband and I tonight and when he first tasted this, his eyes lit up! I followed your recipe, with no extra additions, and it was wonderful! Thank you for sharing this easy and delicious recipe.
Elizabeth
I’m SO happy you and your husband liked it! It’s one of my favorites :-)
Victoria
Yours is so special. I have never eaten pizza brussels sprouts before. Pizza is also my son’s favorite. Will try to make it following your recipe. Nice share!
2pots2cook
This is so good ! I have never thought of making pizza using brussels sprouts! Thank you so much !