My wife loves Brussels sprouts more than anything, probably including me. For that reason, I try to make Brussels sprouts as often as possible. They say happy wife, happy life right?
But with some meals, Brussels sprouts just don’t jive. Like pizza, right…?
You thought wrong.
It turns out that if you combine two of your favorite things – in this case pizza and Brussels sprouts – the result is likely to be better than expected. It makes sense. If you eat two things you like at the same time, you should still like them. With that in mind, we have Roasted Brussels Sprout & Bacon Pizza.
This white pizza’s base is olive oil, ricotta, and freshly grated parmesan cheese. That base is topped with Brussels sprouts, onion, and garlic sautéed in bacon fat. The bacon that made that fat and some more freshly grated parmesan cheese then go above the Brussels sprouts. I went as far as to drizzle balsamic glaze over the pizza immediately once I removed it from the oven, but that’s completely optional.
Brussels sprout and bacon pizza is a delicious fusion of ingredients that brings together the hearty and comforting elements of pizza with the unique flavors of Brussels sprouts and bacon. It’s a tasty and satisfying option for pizza lovers looking to try something new and exciting.
Roasted Brussels Sprout & Bacon Pizza
6
servings15
minutes40
minutes55
minutesRoasted shaved Brussels sprouts, crispy fried bacon, and ricotta and parmesan cheeses combine forces to create an amazing pizza
Ingredients
16 ounces pizza dough
1 pound Brussels sprouts, shaved
2 cup ricotta cheese
2 cups parmesan cheese, grated
1 pound bacon, uncured
1 small white onion, diced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup flour
Directions
- Heat oven to 450°.
- Roughly chop the bacon. Heat a large skillet (I used a cast iron) and add the bacon. Cook for 7-8 minutes. Remove to a paper towel lined plate to cool.
- Keeping the bacon fat in the same skillet, add the shaved Brussels sprouts, diced onion, and minced garlic. Cook, stirring often, for 6-7 minutes until the Brussels sprouts begin to wilt.
- Sprinkle flour on a large baking sheet. Spread dough across the baking sheet to desired shape and size.
- In a bowl, combine the ricotta and half of the parmesan cheese. Mix together thoroughly.
- Drizzle extra virgin olive oil atop the pizza dough. Evenly spread the ricotta cheese mixture above that. Top the cheese mixture with the sautéed Brussels sprouts and bacon. Sprinkle the remaining parmesan cheese above everything. Loading gallery media…
- Bake for 10-12 minutes.
Notes
- Drizzle with balsamic glaze for additional pizzazz