Simple, yet special, recipes for the home chef.

Bacon & Brussels Pizza

Bacon & Brussels Pizza - thin pizza crust topped with roasted brussels sprouts, crispy bacon, caramelized onion, mushrooms and shaved Parmesan cheese.
My husband LOVES making pizza – he grills it in the summer, bakes it in the winter, and comes up with a new flavor combo each time. In this monthly “guest post,” I’m going to sit back, relax, and maybe take the occasional photo while Jeff makes me a pizza and tells you about it. Here he is:

 

Between the changing of the leaves, football Saturdays, and frosts at night, fall is officially here in Michigan.  As the temperature drops, the trusty old friend, the grill, gets put in the garage.  But that doesn’t mean I can’t continue pursuing pizza perfection.  To cook my new masterpiece I just had to use the oven.  Sadly, I don’t have one of those awesome wood burning ones, so I used a pizza stone.  With this pizza, I combined two of my favorite foods – bacon and brussels sprouts.

 

Bacon & Brussels Pizza - thin pizza crust topped with roasted brussels sprouts, crispy bacon, caramelized onion, mushrooms and shaved Parmesan cheese.
I love all things pork.  And, this is a good time to be a fan of the pig.  Restaurants everywhere are putting things bacon, cracklings, and pulled pork in, on, and around everything.  I personally think bacon makes anything taste better and is an excellent pizza topping.

 

Bacon & Brussels Pizza - thin pizza crust topped with roasted brussels sprouts, crispy bacon, caramelized onion, mushrooms and shaved Parmesan cheese.
Bacon & Brussels Pizza - thin pizza crust topped with roasted brussels sprouts, crispy bacon, caramelized onion, mushrooms and shaved Parmesan cheese.
Brussels sprouts are my favorite vegetable.  Most people don’t like them because they were forced to eat boiled ones when they were kids.  Boiling makes brussels sprouts chewy and overly cabbage-y.  I choose to halve them and then brown them off in the oven.  In the words of TV chef Anne Burrell, “brown food tastes better!”  This takes away some of the chewy nature and replaces it with some delicious caramelization.  My personal favorite way to finish them off is with a little sriracha and balsamic glaze.  I first found this at Michael Symon’s Roast in Detroit and I have been in love ever since.

 

Bacon & Brussels Pizza - thin pizza crust topped with roasted brussels sprouts, crispy bacon, caramelized onion, mushrooms and shaved Parmesan cheese.
Bacon & Brussels Pizza

Yield: 4 servings

Bacon & Brussels Pizza

Ingredients

  • Nonstick cooking spray
  • 12 ounces brussels sprouts, stems removed, halved (larger ones quartered)
  • Kosher salt and ground black pepper, to taste
  • 1 tablespoon balsamic glaze
  • 1 tablespoon sriracha
  • 5 slices hardwood smoked bacon, cut crosswise into 1/2-inch pieces
  • 1/2 red onion, thinly sliced
  • 1 ball of pizza dough, store-bought or homemade
  • Cornmeal (optional)
  • 3/4 cup pizza sauce
  • 3 large button mushrooms, thinly sliced
  • 1/2 cup shaved Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F. Spray rimmed baking pan with cooking spray. Place brussels sprouts on pan; lightly spray with cooking spray. Sprinkle with salt and pepper. Roast until sprouts are very brown, about 20 minutes, stirring occasionally. While still warm, transfer sprouts to bowl. Add balsamic glaze and sriracha; toss until well combined.
  2. Meanwhile, cook bacon in large skillet over medium-high heat 6 to 8 minutes or until crispy. With slotted spoon, transfer bacon to paper-towel lined plate. Reduce heat to medium. Add onion; cook 10 to 15 minutes or until deeply caramelized, stirring frequently.
  3. Increase oven to 450 degrees F. Press pizza dough into large circle on pizza stone or pan (spray with cooking spray or sprinkle with cornmeal first if you’re worried about dough sticking). Bake 10 minutes or until light golden brown and almost cooked through.
  4. Remove crust from oven. Spread with pizza sauce, then top with mushrooms, cheese, brussels sprouts, bacon and caramelized onion. Bake 5 to 7 minutes longer, or until crust is cooked through and toppings are hot.
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For more pizza creations by Jeff, check out our pizza archive!

 

26 Responses to “Bacon & Brussels Pizza”

  1. Suzanne — October 28, 2013 at 9:31 am

    Never had brussel sprouts on pizza before, I love them and think it’s a fabulous idea, and of course bacon is always good on anything. Sounds amazing.

    Reply

    • The Hubs replied: — October 28th, 2013 @ 4:27 pm

      Thank you for the comments. You can put brussels sprouts and bacon with anything.

  2. Laura Dembowski — October 28, 2013 at 2:44 pm

    Brussels sprouts are my favorite vegetable too. They’re great steamed, roasted, sauteed, even raw. I would definitely enjoy this pizza!

    Reply

    • The Hubs replied: — October 28th, 2013 @ 4:27 pm

      I have to say I have not really eaten brussels sprouts raw . . . But, I imagine they would lend a nice touch to a dish in thinly sliced form.

  3. littleredkitchen — October 28, 2013 at 3:13 pm

    Jeff you make good pizza! I love brussels sprouts on top of my pizza. That extra crisp, crunchy topping is just what pizza called for.

    Reply

    • The Hubs replied: — October 28th, 2013 @ 4:26 pm

      Thanks for the feedback. I am glad you enjoy my pizzas – I have plenty of delicious ideas on the way.

  4. Tara — October 29, 2013 at 10:12 pm

    Good way to eat your brussel sprouts, I have to say I have only been a fan in my latter years but with bacon, oh ya!!!

    Reply

    • The Hubs replied: — October 30th, 2013 @ 7:10 am

      It is strange . . . I liked brussels sprouts when I was a kid. Maybe it is because my mom didn’t force me to eat them in order to get dessert.

  5. Aimee wallflowergirl.co.uk — October 30, 2013 at 12:15 pm

    Never would have thought of this combination for a topping before, but now that I’ve heard about it… I have to try it!

    Reply

    • The Hubs replied: — October 31st, 2013 @ 11:43 am

      Thank you for the feedback. So glad to have opened your mind up to the world of strange and awesome pizza toppings.

  6. mushroomscanada — October 31, 2013 at 1:11 pm

    Love the unique flavours in this tasty pizza! Thanks for sharing the recipe…

    -Shannon

    Reply

    • The Hubs replied: — October 31st, 2013 @ 1:48 pm

      No thanks necessary. For me, pizza is a passion . . . Only made better by using strange ingredients that I love.

  7. Michelle @ Taste As You Go — November 18, 2013 at 1:36 pm

    We have a weekly Pizza Night (Fridays) in our house, and I’m always looking for new topping combinations. We’re *definitely* going to have to give this one a try!

    Reply

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