Brussels Sprouts Bacon Pizza is the latest chapter in my fierce, borderline obsessive Brussels sprouts love affair.
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If 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.
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 to let me change your mind with a giant, cheesy slice of this balsamic Brussels sprouts pizza.
5 Star Review
“I made this pizza last week….DELICIOUS!!!!”
— Nancy —
Whether you are a Brussels spouts-skeptic or fellow sprouts lover this Brussels sprouts bacon pizza will not disappoint.
- Maybe it’s the crispy bacon.
- Possibly it’s the tangy feta.
- OR perhaps it’s the fact that I thinly sliced and sautéed Brussels sprouts in balsamic vinegar and garlic until they turned into a rich, caramelized vegetable wonder-topping (see my Balsamic Brussels Sprouts).
If you ask me, it’s all of the above!
Winning Combo
Bacon, balsamic vinegar, and Brussels sprouts must be the secret equation for love.
It’s a combination that perfectly balances the five main flavor profiles into one fantastic taste sensation
- Salty and Umami = Bacon
- Bitter = Brussels Sprouts
- Sweet and Acidic = Balsamic Vinegar
Perhaps this is why I’ve used this combo in numerous Well Plated recipes including these Maple Bacon Brussels Sprouts and Bacon Wrapped Brussels Sprouts.
How to Make Brussels Sprouts Bacon Pizza
Crispy bacon and sweet balsamic vinegar pair perfectly with thinly shaved caramelized Brussels sprouts topped with melty mozzarella and feta cheese.
The Ingredients
- Pizza Dough. While a storebought crust will do, my go-to base for homemade pizza is the easy-peasy, soft, and fluffy Whole Wheat Pizza Dough recipe.
- Brussels Sprouts. Call them “stinky” if you must, but these wonderous little veggies are nutritional powerhouses packed with fiber, vitamin K, vitamin C, and folate.
- Bacon. Attracts even the most ardent Brussel sprouts haters who can’t resist the crispy, salty, savory splendor of bacon on pizza.
TIP!
Try one of my easy bacon cooking methods: Air Fryer Bacon and Oven Baked Bacon.
- Garlic + Red Pepper Flakes. For a little zip and spice.
- Balsamic Vinegar. Sauteed with the Brussels sprouts and infuses them with flavor.
- Mozzarella. Melts over every inch of the glorious toppings to hold everything in place.
- Feta. Adds a little tang and bite to the pizza.
The Directions
- Cook the bacon, cool, and chop. Set aside.
- Saute the Brussels sprouts until softened.
- Add the balsamic vinegar, garlic, and red pepper flakes. Cook to infused, then set aside.
- Roll the pizza dough and brush with olive oil.
- Layer on the toppings.
- Bake until crisp and golden. Remove, slice, and ENJOY!
Storage Tips
- To Store. Keep refrigerated in an airtight container for up to 3 days.
- To Reheat. Warm in a preheated 350 degrees F oven or in the microwave until heated through.
When it’s a race to the fridge for leftovers, you know the recipe is a keeper. Just ask our empty Tupperware.
Frequently Asked Questions
I have not tried making this Brussels sprouts bacon pizza with frozen
Brussels sprouts so if you attempt it would be an experiment. I would suggest thawing and removing as much excess water from the Brussels sprouts prior to sauteing to help them crisp up as much as possible.
Certainly! Simply make using your favorite gluten free storebought or homemade pizza dough.
No. I would not recommend using anything other than Balsamic vinegar for this recipe. Balsamic vinegar has a unique flavor that you, unfortunately, cannot get with a different vinegar.
Brussels Sprouts Bacon Pizza
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Ingredients
- ½ recipe Whole Wheat Pizza Dough or your favorite pizza dough recipe—enough to yield an 11×14-inch pizza.
- 4 slices bacon cooked*
- 1 tablespoon extra-virgin olive oil (plus 1–2 tablespoons additional for brushing the pizza)
- ¾ pound Brussels sprouts, stems removed and thinly sliced
- ¼ teaspoon kosher salt
- 3 tablespoons balsamic vinegar
- 2 teaspoons minced garlic (heaping, about 3 cloves)
- ¼ teaspoon red pepper flakes
- 2 cups freshly grated mozzarella cheese
- ½ cup crumbled feta cheese
Instructions
- If necessary, cook the bacon according to one of my easy methods listed below. Once cool, cut into bite-sized pieces and set aside.
- Preheat the oven to 450 degrees F. 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.
- 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.
- On a lightly floured surface, roll the pizza dough into an 11×14-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.
Notes
- *Easy bacon cooking methods: Air Fryer Bacon and Oven Baked Bacon.
- TO STORE: Keep refrigerated in an airtight container for up to 3 days.
- TO REHEAT: Warm in a preheated 350 degree F oven or in the microwave until heated through.
Nutrition
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I made this pizza last week….DELICIOUS!!!!
Nancy, I’m so happy to hear that you liked it! Thanks so much for letting me know—I truly appreciate it!
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…
Hi Sarah, if you can keep the balsamic Brussels sprouts/bacon combo, I think you could make an amazing dish! Here’s one of my favorite sides to get you started (and you could just omit the feta). I like your frittata idea too!
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!
Nice to meet you Erin!! I’m so so happy that you loved this recipe (and I cheat with those Brussels sprouts every now and then too). Thanks so much for letting me know how this turned out for you—it truly means a lot!
My husband and I love this one!!!! I haven’t tried the dough yet, I’ve just used premade, store bought crust; so I imagine it’s even better with the homemade crust too!
Hi McKenna! So glad you enjoyed it! Thank you for this kind review!
This was way easier than I anticipated – even with the homemade crust. Delicious and got great reviews from my family. Will definitely make again.
Hi Rebecca! So glad you enjoyed the recipe! Thank you for this kind review!
When I first told my partner I was making pizza with brussels sprouts he looked at me like I was crazy! But once he tasted it he was hooked; so was I. I happened to have some guanciale ( from Jerry’s in NJ) so I used that and I also had some leftover ricotta that I wanted to use up so I spread that on the crust as my base but other than that I followed the recipe exactly. It is delicious and I’ll be making it often.
So glad to hear you enjoyed it!