This Bacon and Brussels Sprout Pizza transforms humble ingredients into a spectacular meal. Crispy bacon and caramelized sprouts pair perfectly with melted cheese on a golden crust. It’s a grown-up, flavor-packed masterpiece that’s both rustic and elegant.
Craving a delicious Bacon and Brussels Sprout Pizza? You've come to the right spot! From Savory Combo Recipes favorites to amazing Breakfast & Brunch recipes, there's something here for everyone.
Why You’ll Love This Bacon and Brussels Sprout Pizza
- Flavor upgrade: A fresh, exciting twist on classic pizza.
- Surprisingly easy: Simple prep and a hot oven deliver incredible results.
- Eat your greens: Brussels sprouts become the delicious star.
- Texture contrast: Crisp sprouts, crunchy bacon, and stretchy cheese in every bite.
Ingredients & Tools
- 1 lb pizza dough (store-bought or homemade)
- 8 oz Brussels sprouts, trimmed and thinly sliced
- 6 slices thick-cut bacon, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded fontina or provolone cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil, plus more for drizzling
- 1 tsp balsamic glaze (optional, for finishing)
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Tools: Large baking sheet or pizza stone, rolling pin (optional), skillet, mixing bowls
Notes: Using a mix of mozzarella and fontina gives perfect melt and flavor depth. Don’t skip the balsamic glaze—it ties everything together.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip pre-cooking the bacon. You might be tempted to throw raw bacon on the pizza, but giving it a quick cook in a skillet first ensures it gets properly crispy and renders out some of that delicious fat, which you can use to toss with the Brussels sprouts.
- Slice those sprouts as thinly as possible. The goal is something between a shred and a slice—this helps them cook quickly and evenly on the pizza, turning tender with lightly crisped edges. A sharp knife or a mandoline (carefully!) works wonders.
- Let your dough come to room temperature. If you’re using store-bought dough, take it out of the fridge about 30-60 minutes before you plan to bake. Cold dough is much harder to stretch and shape, and it might spring back on you.
- Consider a pre-bake for extra crispiness. If you like a super crisp crust, especially with wetter toppings, you can bake the naked dough for 3-4 minutes before adding your toppings. It’s a little extra step that makes a big difference.
How to Make Bacon and Brussels Sprout Pizza
Step 1: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven now so it heats up thoroughly. A hot surface is key for a crisp bottom crust. While the oven heats, place your chopped bacon in a cold skillet and cook over medium heat, stirring occasionally, until it’s crispy and the fat has rendered. This should take about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but leave that beautiful bacon fat in the skillet.
Step 2: While the bacon cooks, prepare your Brussels sprouts. Trim off the tough ends, remove any wilted outer leaves, and then slice them very thinly. You’re aiming for shred-like pieces here. Add the sliced sprouts to the skillet with the warm bacon fat, along with a pinch of salt and black pepper. Sauté them for just 2-3 minutes—you’re not looking to cook them through, just to wilt them slightly and coat them in that flavorful fat. They’ll finish cooking in the oven. Stir in the minced garlic during the last 30 seconds, just until fragrant, then remove the skillet from the heat.
Step 3: On a lightly floured surface, stretch or roll your pizza dough into a 12-inch circle (or a rustic rectangle—it doesn’t have to be perfect!). If the dough is resisting and springing back, let it rest for 5 minutes and then try again. Transfer the shaped dough to a piece of parchment paper on your baking sheet or a pizza peel if using a stone. This makes transferring the pizza into the oven so much easier.
Step 4: Now for the assembly! Drizzle a little olive oil over the dough and use the back of a spoon to spread it evenly, leaving a half-inch border for the crust. Sprinkle about two-thirds of the mozzarella and fontina cheese over the oiled dough. This base layer of cheese helps protect the crust from getting soggy from the toppings. Then, scatter the bacon and Brussels sprout mixture evenly over the cheese. Top with the remaining cheese and a generous sprinkle of Parmesan.
Step 5: Carefully slide the pizza (on the parchment paper) onto the preheated baking sheet or stone. Bake for 12-15 minutes, or until the crust is golden brown, the cheese is bubbly and spotted with color, and the edges of the Brussels sprouts are looking nicely crisped. You’ll notice the most wonderful aroma filling your kitchen… that’s how you know it’s almost done.
Step 6: Once out of the oven, let the pizza rest on a cutting board for 2-3 minutes. This allows the cheese to set slightly so it doesn’t all slide off when you slice it. Just before serving, drizzle with the balsamic glaze (if using) and a pinch of red pepper flakes for a little heat. Slice it up and serve immediately while it’s hot and wonderfully crispy.
Storage & Freshness Guide
- Fridge: Store leftover slices in an airtight container for up to 3 days.
- Freezer: Wrap slices individually and freeze for up to 1 month.
- Reviving: Reheat in a 375°F oven or toaster oven until crisp and warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery freshness of arugula dressed with a lemon vinaigrette provides a bright, crisp contrast to the rich, savory pizza.
- Roasted tomato soup — For the ultimate cozy meal, a bowl of creamy, slightly sweet tomato soup is perfect for dipping the pizza crusts into.
- Garlic knots or breadsticks — Because you can never have too much carbs and garlic, and they’re always a crowd-pleaser.
Drinks
- A crisp lager or pilsner — The clean, effervescent quality of a light beer cuts through the richness of the bacon and cheese beautifully.
- A dry rosé — Its bright acidity and subtle red fruit notes complement the savory elements without overpowering them.
- Sparkling water with lemon — A non-alcoholic option that cleanses the palate between each delicious, cheesy bite.
Something Sweet
- Dark chocolate gelato — The bitter-sweet intensity of dark chocolate is a fantastic, sophisticated way to end the meal after all those savory flavors.
- Lemon sorbet — Incredibly refreshing and palate-cleansing, its sharp citrus zing is the perfect finish.
- Almond biscotti — For a little crunch and a nutty flavor that echoes the toasted notes from the pizza.
Top Mistakes to Avoid
- Overloading the pizza with toppings. It’s tempting to pile everything on, but a thinner layer ensures the crust cooks through and gets crispy, rather than steaming under a
Bacon And Brussels Sprout Pizza
Make this incredible Bacon and Brussels Sprout Pizza with crispy bacon and tender sprouts on a golden crust. Ready in 35 minutes! Get the easy recipe here.
Ingredients
For the pizza:
-
1 lb pizza dough (store-bought or homemade)
-
8 oz Brussels sprouts (trimmed and thinly sliced)
-
6 slices thick-cut bacon (chopped)
-
1 cup shredded mozzarella cheese
-
1/2 cup shredded fontina or provolone cheese
-
1/4 cup grated Parmesan cheese
-
2 cloves garlic (minced)
-
2 tbsp olive oil (plus more for drizzling)
-
1 tsp balsamic glaze (optional, for finishing)
-
1/2 tsp red pepper flakes (optional)
-
Salt and black pepper (to taste)
Instructions
-
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven now so it heats up thoroughly. A hot surface is key for a crisp bottom crust. While the oven heats, place your chopped bacon in a cold skillet and cook over medium heat, stirring occasionally, until it’s crispy and the fat has rendered. This should take about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but leave that beautiful bacon fat in the skillet.01
-
While the bacon cooks, prepare your Brussels sprouts. Trim off the tough ends, remove any wilted outer leaves, and then slice them very thinly. You’re aiming for shred-like pieces here. Add the sliced sprouts to the skillet with the warm bacon fat, along with a pinch of salt and black pepper. Sauté them for just 2-3 minutes—you’re not looking to cook them through, just to wilt them slightly and coat them in that flavorful fat. They’ll finish cooking in the oven. Stir in the minced garlic during the last 30 seconds, just until fragrant, then remove the skillet from the heat.02
-
On a lightly floured surface, stretch or roll your pizza dough into a 12-inch circle (or a rustic rectangle—it doesn't have to be perfect!). If the dough is resisting and springing back, let it rest for 5 minutes and then try again. Transfer the shaped dough to a piece of parchment paper on your baking sheet or a pizza peel if using a stone. This makes transferring the pizza into the oven so much easier.03
-
Now for the assembly! Drizzle a little olive oil over the dough and use the back of a spoon to spread it evenly, leaving a half-inch border for the crust. Sprinkle about two-thirds of the mozzarella and fontina cheese over the oiled dough. This base layer of cheese helps protect the crust from getting soggy from the toppings. Then, scatter the bacon and Brussels sprout mixture evenly over the cheese. Top with the remaining cheese and a generous sprinkle of Parmesan.04
-
Carefully slide the pizza (on the parchment paper) onto the preheated baking sheet or stone. Bake for 12-15 minutes, or until the crust is golden brown, the cheese is bubbly and spotted with color, and the edges of the Brussels sprouts are looking nicely crisped. You’ll notice the most wonderful aroma filling your kitchen… that’s how you know it’s almost done.05
-
Once out of the oven, let the pizza rest on a cutting board for 2-3 minutes. This allows the cheese to set slightly so it doesn’t all slide off when you slice it. Just before serving, drizzle with the balsamic glaze (if using) and a pinch of red pepper flakes for a little heat. Slice it up and serve immediately while it’s hot and wonderfully crispy.06
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