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.
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!
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
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.
- 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.
- 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!
- 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
- 1/2 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 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 minced garlic (heaping, about 3 cloves)
- 1/4 teaspoon red pepper flakes
- 2 cups freshly grated mozzarella cheese
- 1/2 cup crumbled feta cheese
- 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.
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