Imagine biting into a pizza where crispy Brussels sprouts and smoky bacon unite on a golden, chewy crust. This **Roasted Brussels Sprouts and Bacon Pizza** is a game-changer, blending bold flavors with effortless elegance. Whether you’re a pizza purist or an adventurous eater, this recipe delivers a perfect balance of textures and tastes. It’s a dish that turns skeptics into Brussels sprouts lovers and makes weeknight dinners feel gourmet. Let’s dive into crafting this unforgettable **Brussels sprouts pizza** masterpiece.
Why This Recipe Works
- The Flavor Alchemy: There’s magic in how the sprouts’ natural bitterness transforms into something sweet and nutty when roasted, while the bacon brings its smoky swagger to the party.
- Weeknight Hero: With minimal prep and maximum payoff, this is the kind of meal that makes you look like a kitchen rockstar even when you’re just throwing together dinner after a long day.
- Conversation Starter: Serve this at your next gathering and watch as even the most ardent Brussels sprouts skeptics reach for a second slice.
The Story Behind the Sauce
Brussels sprouts have been around since the days of ancient Rome, but it took some modern culinary mischief to toss them onto a pizza crust. And bacon? Well, bacon makes everything better—that’s just science. Together, they’re proof that the best recipes often come from playing with tradition.
Essential Ingredients & Tools
For the Dough (Your Canvas)
- 1 lb pizza dough (homemade or store-bought)
My confession: I keep balls of dough in the freezer for spontaneous pizza nights—it’s my version of emergency chocolate.
For the Sprouts (The Unexpected Star)
- 12 oz Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp salt
- ½ tsp black pepper
For the Bacon (The Flavor Bomb)
- 6 oz thick-cut bacon, diced
- 1 tbsp reserved bacon fat (liquid gold, I tell you)
- 1 tbsp olive oil
- 2 cloves garlic, minced
For the Cheese (The Glue That Binds)
- 8 oz mozzarella, shredded
- 2 oz Parmesan, freshly grated
- ¼ tsp red pepper flakes (for those who like a little danger)
Tools You’ll Need
- Baking sheet or pizza stone (the hotter, the better)
- Parchment paper (your cleanup savior)
- Skillet (for bacon alchemy)
- Mixing bowls (the unsung heroes)
- Sharp knife (safety first, folks)
Feeds: 3-4 hungry humans | Prep: 25 min | Cook: 20-25 min | Total: About the length of a good podcast episode
How to Make Roasted Brussels Sprouts and Bacon Pizza
- Roasting the Sprouts: Crank that oven to 425°F (220°C)—we’re not just cooking here, we’re conducting a symphony of caramelization. Toss those halved sprouts with 1 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp salt, and ½ tsp black pepper like you’re dressing them for their big debut. Spread them out like they’re sunbathing—no overlapping allowed. Roast for 15–20 minutes, giving them a mid-way shuffle until they’re crisp at the edges and tender at heart. That balsamic will reduce into a glaze so good you’ll want to put it on everything.
- Bacon Time: In a skillet over medium heat, let the 6 oz diced bacon work its magic. We’re going for crispy, not cremated—about 5–7 minutes should do it. Save 1 tbsp of that glorious bacon fat (I keep a jar in my fridge like it’s a precious heirloom). Drain the bacon on paper towels unless you enjoy the sensation of grease splatters on your favorite shirt.
- Dough Handling: Stretch your 1 lb pizza dough to a 12-inch circle—think gentle persuasion, not brute force. I use my fingertips, pressing outward like I’m giving the dough a massage. Brushing it with that 1 tbsp reserved bacon fat and 1 tbsp olive oil is like giving it a flavor-packed moisturizer treatment. The 2 cloves minced garlic? That’s the perfume. Let it sit for 5 minutes to let the flavors get acquainted.
- Assembly Line: Sprinkle half the 8 oz mozzarella first—this creates a protective layer that keeps the crust crisp. Then comes the roasted sprouts and bacon, distributed with the care of someone arranging flowers. Top with the remaining cheeses and those optional ¼ tsp red pepper flakes if you’re feeling spicy.
- Bake Off: Slide your creation onto a preheated baking surface (this is non-negotiable for that perfect crust). Bake at 425°F (220°C) for 10–15 minutes until the cheese is bubbling like a hot spring and the crust is golden. Rotate halfway for even browning—this is where patience pays off.
- The Grand Finale: Let it rest for 5 minutes (I know, the temptation is real). This allows the cheese to set so your first bite doesn’t become a molten cheese incident. Slice with a sharp pizza wheel and maybe drizzle with a little extra balsamic if you’re feeling fancy.
Pro Technique
- Caramelization Secrets: That perfect roast on your sprouts comes down to two things: high heat and personal space. 425°F+ is your friend here, and don’t crowd the pan—sprouts need room to breathe. The Maillard reaction (fancy term for delicious browning) is what turns these little cabbages into flavor powerhouses. Watch for those edges to turn a deep amber—that’s your cue they’re ready.
- Crust Perfection: A preheated baking surface is the difference between a good pizza and a great one. If you’re using a baking sheet, flip it upside down—the thinner metal heats faster. For extra texture, sprinkle some cornmeal on your peel or parchment before sliding the dough on—it adds a subtle crunch and helps prevent sticking.
Chef’s Wisdom
- The Soggy Crust Conundrum: The quickest way to pizza disappointment? Overloading your toppings. Keep things balanced—pat those roasted sprouts dry and use cheese as your first line of defense against sogginess. And if your dough feels damp before topping, let it sit for a few minutes to dry out slightly.
- Flavor Balancing Act: With bold ingredients like Brussels sprouts and bacon, you need something to cut through the richness. A post-bake drizzle of lemon juice or aged balsamic works wonders. And here’s a chef’s trick: reserve some crispy bacon to sprinkle on top after baking—it stays crunchy and adds texture.
Storage & Freshness Guide
- Short-Term Storage: Leftovers (if you have any) keep for 3 days in the fridge. Place a paper towel beneath the slices to absorb excess moisture. Reheat in a 375°F (190°C) oven for 5–7 minutes to bring back that crispness—microwaving is the enemy of good pizza.
- Freezing for Future You: Assemble your pizza but stop before baking. Freeze it solid on a parchment-lined tray (about 2 hours), then wrap it up tight. When pizza cravings strike, bake from frozen at 400°F (200°C) for 15–18 minutes, adding fresh cheese in the last 5 minutes to prevent dryness.
- Prep Ahead Like a Pro: Roast your sprouts and cook your bacon 1–2 days in advance. Store them separately in the fridge and bring to room temperature before assembling—this ensures everything bakes evenly.
Nutrition Profile
| Nutrient | Per Serving |
|---|---|
| Calories | ~550-650 |
| Protein | ~25g |
| Carbohydrates | ~55g |
| Fat | ~28g |
| Fiber | ~4g |
Ingredient Variations and Their Impact
- Gruyère Game Changer: Swap mozzarella for Gruyère—its nutty complexity pairs beautifully with the sprouts. Add a whisper of nutmeg to echo those earthy notes.
- Vegetarian Power Move: Skip the bacon and use sautéed cremini mushrooms instead. Deglaze the pan with sherry vinegar for an extra layer of flavor.
- Sweet Contrast: Add caramelized onions beneath the cheese for a sweet counterpoint to the savory elements. Pair with applewood-smoked bacon for a match made in heaven.
- Spicy Sweet Finish: Ditch the red pepper flakes and drizzle with chili-infused honey after baking. Crumble some blue cheese on top for a flavor explosion.
- Gluten-Free Adaptation: Use a cauliflower crust (pre-baked for 10 minutes) and brush it with garlic-infused oil to boost the flavor.
Perfect Pairings
Complementary Dishes
- Arugula Salad: Peppery arugula with a lemon vinaigrette cuts through the pizza’s richness. Toss in shaved fennel for crunch.
- Garlic Knots: Buttery, herb-flecked knots echo the pizza’s garlic base without overpowering.
Drinks
- Dry Riesling: Its bright acidity balances bacon’s smokiness, while floral notes highlight the sprouts.
- Amber Lager: Malt sweetness mirrors caramelized flavors, with carbonation cleansing the palate.
Something Sweet
- Dark Chocolate Gelato: Bittersweet cocoa contrasts savory toppings elegantly.
- Poached Pears: Simmered in red wine and cinnamon, they offer a light, spiced finish.
FAQs
- Q: Can I use pre-cooked bacon?
A: You can, but where’s the fun in that? Fresh-cooked bacon gives you that precious bacon fat for flavoring the crust. - Q: How do I avoid a soggy crust?
A: Preheat your baking surface like your life depends on it, and don’t drown your pizza in toppings. - Q: Vegetarian options?
A: Absolutely—swap bacon for mushrooms or sun-dried tomatoes and you’re golden.
Roasted Brussels Sprouts and Bacon Pizza: A Savory Twist on a Classic
Recipe Controls
Try my Roasted Brussels Sprouts and Bacon Pizza for a savory twist on classic pizza. Crispy sprouts, smoky bacon, and melty cheese—comfort food at its best. Get the recipe now!
Ingredients
For the Dough
-
1 lb pizza dough (homemade or store-bought)
For the Roasted Brussels Sprouts
-
12 oz Brussels sprouts (trimmed and halved)
-
1 tbsp olive oil
-
1 tbsp balsamic vinegar
-
½ tsp salt
-
½ tsp black pepper
For the Bacon & Base
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6 oz thick-cut bacon (diced)
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1 tbsp reserved bacon fat
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1 tbsp olive oil
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2 cloves garlic (minced)
For the Cheese Topping
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8 oz mozzarella (shredded)
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2 oz Parmesan (freshly grated)
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¼ tsp red pepper flakes (optional)
Instructions
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Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper. Roast for 15-20 minutes until crispy.01
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Cook bacon in a skillet until crispy, about 5-7 minutes. Reserve 1 tbsp bacon fat.02
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Stretch dough to a 12-inch circle. Brush with reserved bacon fat, olive oil, and minced garlic.03
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Sprinkle half the mozzarella on the dough. Top with roasted sprouts and bacon. Add remaining cheeses and red pepper flakes.04
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Bake on a preheated surface for 10-15 minutes until golden and bubbly.05
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Let rest for 5 minutes before slicing.06
