Bacon and Brussel Sprouts Pizza

It’s nearing that time of year when brussel sprouts are in season and everyone brings them as a side dish to a Thanksgiving meal. Don’t get me wrong, I really enjoy brussel sprouts, especially when they are paired with bacon. So recently there was a plethora of brussel sprouts at the grocery store and I decided to pick up a handful. I had no idea what I was going to do with them, with the exception of sauteing them, or roasting them in the oven and offering them up to my wife and kids, and then I thought, well, let’s make a pizza!

Bacon and Brussel Sprout Pizza

Ingredients:

  • 6 slices of bacon, chopped,  cooked until just slightly crisp
  • 7 brussel sprouts, sliced in half
  • 1 batch of your favorite pizza dough
  • 1 cup of your favorite pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1/3 cup thinly sliced red onion
  • 1 tbsp Italian seasoning
  • 1 tsp cracked black pepper
  • pinch of salt
  • 2 tbsp reserved bacon grease

Start by heating a large cast iron skillet on medium heat. Add the chopped bacon and cook just until the bacon is just slightly crisp as we will finish cooking the bacon on the pizza in the oven. Pour the bacon grease into a bowl and set it to the side.

Wipe out the skillet with some paper towel being careful not to burn yourself.

Return the skillet to the stove and place it back on medium heat. Spoon a couple of tablespoons of the reserved bacon grease into the skillet, and then add the brussel sprouts. Season with a bit of salt, and cook on medium heat just until slightly tender.

Preheat your oven to 425 degrees.

How to make a bacon and brussel sprouts pizza

Remove the brussel sprouts and wipe out the skillet once more time.

Drizzle in more of the bacon grease into the skillet. Take your pizza dough and gently stretch it into the skillet. Spread the pizza sauce onto the dough, season with the cracked black pepper, salt, and Italian seasoning. Top with the mozzarella cheese, lay the brussel sprouts on top, and shower with the bacon. Lay the red onion on top as well.

Place the skillet in preheated oven, and cook for about 20 minutes or until the top is nice and melted.

Using a spatula, lift the pizza out of the skillet, and slice and serve.

The flavor combination is awesome. It’s everything you expect with the bacon and brussel sprouts but in pizza form. The red onion and the tomato sauce really adds that perfect punch to the pizza as well, and if you have never made pizza in a cast iron skillet before, well, I highly recommend it. Hope you enjoy!

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *