Bacon & Brussels Pizza
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.
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.
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
Yield: 4 servings
- 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
- 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.
- 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.
- 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.
- 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.
For more pizza creations by Jeff, check out our pizza archive!