Balsamic Brussels Sprouts Bacon Pizza with Feta

Balsamic Brussels Sprouts, Bacon, and Feta Pizza is the latest chapter in my fierce, borderline obsessive Brussels sprouts love affair.

Balsamic Brussels Bacon and Feta PizzaIf I were forced to decide between saving my own birthday cake from falling on the floor or saving a pan of roasted Brussels sprouts from the same fate, I honestly don’t know which I would choose. I’m in deep. Way deep.

Balsamic Brussels Sprouts, Bacon and Feta Pizza

I accept that there are certain foods that are unpopular—lima beans, beets, anchovies—and while I can understand the reasoning for many, Brussels sprouts simply do not deserve their nasty reputation. To the sworn sprout-haters, I beg you let me serve you a bite of crispy, deeply caramelized oven-roasted Brussels sprouts, a forkful of this Warm Brussels Sprouts and Blue Cheese Salad, or best of all, a giant, cheesy slice of this Balsamic Brussels Sprouts, Bacon, and Feta Pizza.

Balsamic Brussels Sprouts Bacon and Feta Pizza. The best way to eat Brussels sprouts!Maybe it’s the bacon. Maybe it’s the feta. Maybe it’s the fact that I thinly sliced and sautéed the Brussels sprouts in balsamic vinegar and garlic until they turned into rich, caramely vegetable wonder-topping. It’s slightly sweet, satisfyingly savory, and unquestionably addictive. This is the kind of vegetable revolution onto which great dinners are built and greens are eaten with gusto.

Pizza with Balsamic Brussels Sprouts and BaconThe base of our Balsamic Brussels Sprouts, Bacon, and Feta Pizza is the easy-peasy homemade whole wheat pizza crust recipe I shared on Monday. It’s soft, fluffy, and the ideal vehicle for heaps of mozzarella cheese, the wonder Brussels sprouts, crispy bacon, and salty feta. I loaded on as many toppings as I could without the crust become soggy, so you can assure yourself that you are enjoying a nice serving of veggies with every bite (truly!).

Even Ben—who prefers to inhale his vegetables at the beginning of a meal in the way most adults take cough medicine and refuses to call anything without red sauce a “pizza” (all else is flatbread)—ate three large slices, then beat me to the leftovers at lunch the next day. When it’s a race to the fridge for leftovers, you know the recipe is a keeper.

Balsamic Brussels Sprouts, Bacon and Feta PizzaWhether you are a Brussels spouts-skeptic, fellow sprouts lover, or share Ben’s definition of pizza (flatbread?), this Balsamic Brussels Sprouts, Bacon, and Feta Pizza will not disappoint. Just ask our empty Tupperware.

Balsamic Brussels Sprouts Bacon Pizza with Feta

Brussels sprouts are caramelized with balsamic vinegar, then combined with crispy bacon, feta cheese, and mozzarella to create one fabulous pizza that even Brussels sprouts skeptics cannot resist.

Yield: 1, 10x15-inch pizza

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Ingredients:

  • 1/2 recipe Weeknight Whole Wheat Pizza Crust (or your favorite pizza dough recipe—enough to yield a 11x14-inch pizza).
  • 4 slices bacon
  • 1 tablespoon olive oil, plus 1-2 tablespoons additional for brushing the pizza
  • 3/4 pound Brussels sprouts, stems removed and thinly sliced
  • 1/4 teaspoon kosher salt
  • 3 tablespoons balsamic vinegar
  • 2 heaping teaspoons minced garlic (3 cloves)
  • 1/4 teaspoon red pepper flakes
  • 2 cups freshly grated mozzarella cheese
  • 1/2 cup crumbled feta cheese

Directions:

  1. Place rack in the upper third of your oven and preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil and arrange the bacon in a single layer on an oven-safe baking rack (this will allow the bacon to crisp evenly on all sides). Set the rack on top of the pan, then bake until the bacon is crispy, about 12 minutes. Remove the bacon to a paper towel-lined plate and pat dry. Cut into bite-sized pieces and set aside. Increase oven temperature to 450 degrees F.
  2. Heat 1 tablespoon olive oil in a large skillet over medium low, then add the Brussels sprouts and salt. Cook just until beginning to soften, about 6 minutes, then add the balsamic vinegar. Cook 1 minute, until the vinegar disperses, then add the garlic and red pepper flakes. Cook 1 additional minute, then remove from heat and set aside.
  3. On a lightly floured surface, roll the the pizza dough into a 11x14-inch rectangle, working from the center. If the dough bounces back, simply let it rest a minute, then roll again. Line a large baking sheet with parchment paper or dust with cornmeal. Transfer the dough to the baking sheet, then brush the surface of the dough all over with olive oil. Top with 1/2 of the mozzarella cheese (1 cup), the sautéed Brussels sprouts, then the remaining mozzarella cheese, bacon, and feta. Bake the pizza until crisp and golden, about 12 minutes. Remove from the oven and let cool for 2 minutes, slice then serve.

More tasty Brussels sprout recipes:

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

45 comments

  1. Yep. I’m pretty much right there with you. Brussels just started popping up at the market too!

  2. My parents were picky eaters when it came to veggies, so I never actually had brussel sprouts until recently- where I promptly fell in love. And feta+bacon? SOLD.

  3. You are so right, Erin. Roasted veggies are so much tastier than chips! But I’d probably save the birthday cake. I mean, you know. It’s cake.
    But I love this pizza! And with the feta, can’t imagine anything better!

  4. Brussels sprouts are seriously my jam. I can’t get enough of them. This recipe is great and perfect for a future pizza night.

  5. I love that we both channeled brussel sprouts today!! Gimme dat pizza!

  6. My hubby and I LOVE brussel sprouts. So much flavor going on here with the bacon and feta too. I’d have a hard time choosing between this pizza and birthday cake….

  7. I have a long standing love affair with the b-sprouts and am glad they are finally getting the attention they deserve! This pizza looks deeeeelish!

  8. Just the other day, I had one of those spontaneous, must-eat-this-now cravings… and it was for Brussels sprouts. My weekend plan now looks like this: picking up copious amounts of these little guys at the farmer’s market, coming home to make this pizza, enjoying afternoon food coma. :)

  9. Bring on the Brussels sprouts! This pizza is totally calling my name!

  10. Hmm…well, I have to admit that I’m not a fan of brussels sprouts, but that might be owing to some bad childhood experiences with them rather than any recent encounters. This pizza actually looks super delicious to me, so maybe it’s about time I give brussels sprouts another try!

    • Your feeling towards brussels sprouts is the one that I hear the most often—childhood scarring. If you’re feeling brave one day, definitely get them another chance. Boiled they are terrible, but oven roasted or pan sautéed they are absolutely lovely!

  11. i feel the same way about Brussels..i had it with chicken sausage long time ago and a healthier white sauce. Here is a recipe if you want something different. http://www.foodpleasureandhealth.com/2013/10/healthy-white-sauce-pizza-with-sausage-brussel-sprouts.htmlI cant wait to try that pizza crust.

  12. I absolutely love brussels sprouts and they are so darn good on pizza! And love the addition of bacon here….duh. XO

  13. I just learned that my husband actually likes brussels sprouts! All this time I just assumed it was a no-go. Now that the flood gates have opened I’m ready to make all the brussels sprouts recipes, starting with this cheesy bacony dream.

  14. This seriously looks HEAVENLY, Erin! I need this in my life, now.

  15. Hey..whaz up with the beat baggering….this pizza sounds near perfect…now just imagine some beets tossed on top…or in the crust! OOh! :)

  16. I totally agree that brussels sprouts deserve a bit more love! I’m digging their addition in this pizza!

  17. This is the best-sounding pizza recipe I have ever come across. Anything with that list of ingredients would have to be good. My husband is unfortunately not a fan of bacon, but maybe if I could find some applewood-smoked bacon he’d go for it. This pizza is worthy of the best. I love Brussels sprouts that are caramelized – my usual way of fixing them is roasted with olive oil and black pepper until they’re like candy. This will go on my list of must make dishes.

    • Thank you so much for your kind words about the pizza! Your husband has to be the first person I have ever heard of who can resist bacon. I’m kind of impressed although I must say, he’s missing out :-) I love my Brussels sprouts roasted just the way you described too. They really are like candy!

  18. Love me some brussel sprouts. This pizza looks bonkers delish. Cake or brussels–tough choice.

  19. I didn’t always love brussels sprouts but now I seriously can’t get enough. This pizza looks crazy amazing!!! Love the feta in here! Eeks that’s a tough one – I wouldn’t be able to choose either.

  20. Oh my goodness, I’m totally drooling over here…you know I’m in love with brussels sprouts..and bacon…and pizza..together? YES PLEASE! I too would have a hard time deciding between a fallen cake or roasted brussels sprouts!

  21. Definitely a sprouts lover! However, the hubs and the sprouts don’t agree. So looks like I get this pizza all to myself! {Insert deep laugh here}

  22. You know, I bought my beloved Brussels sprouts at the store this week for another recipe but I just might have to steal them away for this pizza instead. Yum!

  23. You do know brussel sprouts & I are not friends right!?! We took one look at each other when I was 2 & it’s been war ever since. My fave go to place to hide the little nasties where stuffed down the back of my dads recliner – it wasn’t a popular move for all concerned, how was I to know the wretched little sprouty things just took on a stale cabbage smell as time went on. I like you Erin…. you crack me up with your stories & I’ll be back for sure. But, nuh…. you & I just leave the whole brussel sprout discussion off the table, no matter how you dress them up to look delicious & tempting & pizz-like.

    • SUCH a funny story about hiding the Brussels sprouts! I’m pretty sure I once did something similar with meatloaf. I won’t tell anyone if you make this a bacon and bacon pizza ;-)

  24. Ummmm, that’s pizza like OK :)

  25. I don’t know if I’ve ever had brussels sprouts on a pizza, but I’m into it!

  26. I would just pick off all the balsamic brussels sprouts! :)

  27. I am a firm believer of brussel sprouts on pizza!! Makes literally every pizza better. This looks FANTASTIC!

  28. I would probably lunge for a pan of brussels as well. They’re one of my favorites! Unfortunately the.boy hates them, but I suspect I could get him to eat them on pizza. At least it’s worth a try, and if not – more for me!

  29. I think I could to get my husband to like brussels sprouts with this pizza!

  30. I am as obsessed with brussels as you are – I love them! I was wondering what you were making with that awesome pizza crust you posted the other day! This pizza looks so insanely delicious. I can’t wait to try it!

  31. I shouldn’t read your blog around lunch time. I want to jump into this photo and grab a slice! Mmmmm!!! I should try this pizza dough recipe too (although I’m still scared of doing anything with yeast after the pumpkin bread incident that shall not be named)

  32. And this looks like Friday Night at our house. I love how you added all the amazing toppings to the pizza! We will have to try that too. :)

  33. I made this pizza last week….DELICIOUS!!!!

  34. This looks so amazing! The doctor’s got me off gluten and dairy right now, but maybe I can take inspiration from this for a frittata or something…

  35. I’m an Erin on the other side of the country who found your blog months ago and have enjoyed ever since. Just stopped by to refresh my memory of this DELICIOUS recipe for dinner tonight. I cheat by using Trader Joe’s pizza dough and shaved Brussels sprouts, which makes it easier all year round. Thanks for the inspiration — yum!

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