Brussels Sprouts Bacon Pizza

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

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.

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!

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.

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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.

• 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

1. Cook the bacon, cool, and chop. Set aside.

2. Saute the Brussels sprouts until softened.

3. Add the balsamic vinegar, garlic, and red pepper flakes. Cook to infused, then set aside.

4. Roll the pizza dough and brush with olive oil.

5. Layer on the toppings.

6. 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.