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 Pizza

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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 with Garlic 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 let me serve you a bite of crispy, deeply caramelized oven Roasted Brussels Sprouts, a forkful of Brussels Sprouts Slaw, or best of all, a giant, cheesy slice of this balsamic Brussels sprouts pizza

Balsamic Brussels Sprouts Bacon and Feta Pizza on a sheet pan

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—that does work magic for these Balsamic Brussels Sprouts.

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 Bacon

The base of our Balsamic Brussels Sprouts, Bacon, and Feta Pizza is the easy-peasy homemade Whole Wheat Pizza Dough recipe.

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 Pizza

Whether 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 Bacon and Feta Pizza

Balsamic Brussels Sprouts Bacon Pizza with Feta

5 from 3 votes
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.

Prep: 20 mins
Cook: 12 mins
Total: 35 mins

Servings: 1 (11×14-inch) pizza

Ingredients
  

  • 1/2 recipe Whole Wheat Pizza Dough or your favorite pizza dough recipe—enough to yield a 11×14-inch pizza.
  • 4 slices bacon cooked*
  • 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 teaspoons teaspoons minced garlic (heaping, about 3 cloves)
  • 1/4 teaspoon red pepper flakes
  • 2 cups freshly grated mozzarella cheese
  • 1/2 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, 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.
  • On a lightly floured surface, roll the the pizza dough into a 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

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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47 Comments

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  1. 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}

  2. 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!

  3. 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.

    1. 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 ;-)

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

  5. 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!

  6. 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!

  7. 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)

  8. 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. :)

  9. 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…

    1. 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!
      https://www.wellplated.com/balsamic-brussel-sprouts/

  10. 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!5 stars

    1. 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!

  11. 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!5 stars

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