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Garlic Brussels Sprouts Bacon Pizza

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This Garlic Brussels Sprouts Bacon Pizza is packed with flavor – amazingly good, simple to make and done in minutes!

Brussels Sprouts – love ’em or hate ’em?

You guysssss. I was sssooooo not going to bring you a pizza recipe today.

And trust me, I did everything in my power to not make this pizza. E.v.e.r.y.t.h.i.n.g.

Garlic Brussels Sprouts Bacon Pizza | Inspiration KitchenBecause I’m a big chicken. I’ve always been intimidated about making homemade pizza dough. If you have a pizza restaurant or sell pizza then you may want to purchase a POS System from sites such as https://toppossystem.com/best-pizza-pos-system/.

Call me crazy.

I’ve made bread dozens of times. Pizza dough? Nuh uh. Scary! I usually get my local pizza delivery guy to bring me pizza, I never make it myself!

Here’s a sneak peek. It doesn’t look scary now. You know, now that it turned out and everything. 🙂

Garlic Brussel Sprout Bacon Pizza | Inspiration KitchenWell…you know how I feel about fears, right? No way, no how. We work through them. So, even if I had flour up to my elbows, I was going in. 🙂

But first, I had to clean the entire kitchen. Because hey – who knows, you might need to toss the dough in the remote corners of your pantry. Or, you might be tossing the pizza dough and it lands on the one dirty spot you didn’t clean. One never knows.

p.r.o.c.r.a.s.t.i.n.a.t.i.o.n.

So, I swept. Then, I swept again. And, after that, I moved things around. Things that didn’t need to be moved. Basically, I futzed.

Then, I made bacon. Because bacon is easy. And foolproof.

Garlic Brussel Sprout Bacon Pizza | Inspiration KitchenThen I cut and cleaned the Brussels Sprouts and photographed them. Over and over and over and over. Need brussels sprouts pictures, anyone?

I seriously dawdled for over an hour dreading making the dough.

Garlic Brussel Sprout Bacon Pizza | Inspiration Kitchen

Garlic Brussel Sprout Bacon Pizza | Inspiration KitchenEventually when you realize you can’t procrastinate any longer… you make the dough. And then you have the DOH moment. That’s the one where you realize that making homemade pizza dough is a snap!

After that, it all starts to come together into a beautiful pizza that you’re sssooooo proud of, because you actually conquered the I-can’t-believe-it-was-so-easy dough.

Garlic Brussel Sprout Bacon Pizza | Inspiration KitchenBig contest, eh? The dough had nothing against me. Why was I so afraid of it?

Gah!

And, it ends up turning into something baked and beautiful. Ooey gooey with lots of cheese. Delicious, tender, healthy brussels sprouts. And bacon.

Garlic Brussels Sprouts Bacon Pizza | Inspiration KitchenThe dough, crunchy on the outside, soft and chewy on the inside. Perfectly blistered and bubbled in all the right spots. Golden and delicious in it’s freshly baked self.

And be sure you don’t forget to save yourself a slice for later so you can remember what a great pizza dough maker you are. You totally rocked it. 🙂

Garlic Brussel Sprout Bacon Pizza | Inspiration KitchenEnjoy!

Garlic Brussel Sprout Bacon Pizza | Inspiration Kitchen
Print Recipe

Garlic Brussels Sprouts Bacon Pizza

This Garlic Brussel Sprout Bacon Pizza is amazingly good and simple to throw together - it's done in just minutes!
Course: Main
Author: Kristi

Ingredients

Pizza Crust

  • 1 and 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1 and 1/2 cups all-purpose white flour
  • 1 and 1/2 cups whole wheat flour
  • 1 teaspoon salt

Pizza Topping

  • 6 slices of bacon cooked and chopped
  • 1 large shallot thinly sliced
  • 1 to 2 tablespoons garlic coarsely chopped
  • 1/2 pound brussels sprouts stems removed and thinly sliced (see note)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 8 ounces Mozzarella cheese grated
  • 2 tablespoons Parmesan cheese

Instructions

Pizza Crust - *NOTE* This recipe will create two pizza crusts!

  • In a large bowl, combine water, yeast, honey and olive oil. Mix together well with a spoon, then let it sit until foamy, roughly about 10 minutes. Add in 2 and 1/2 cups of flour and salt, stirring with a spoon until the dough comes together, but is still sticky.
  • Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. It's ok if you don't use all of the 1/2 cup of flour!
  • Rub the same bowl with olive oil, then place the dough inside, turning the dough around to coat it in the olive oil. Cover with a towel and place in a warm place to rise for about 1 and 1/2 hours.
  • After the dough has risen, punch it down and place it back on the floured surface. Add additional flour if the dough is still sticky. Place one half of the dough on a floured countertop and using a rolling pin, roll the pizza to the size of your cast iron skillet.

Pizza Topping - *NOTE* The below pizza topping recipe will create ONE pizza!

  • Heat a large skillet over medium heat and cook the bacon until done and crispy. Remove bacon and place on paper towels to absorb fat. Remove all but 2 tablespoons of bacon fat from the pan, leaving the remaining 2 tablespoons in the pan.
  • Reduce heat to medium low and cook shallot, garlic, sliced Brussels Sprouts, salt and pepper for roughly 6 to 8 minutes. Remove from heat and set aside.
  • Prep your oven by placing the oven rack near the top of the oven to broil the pizza. Preheat your oven to broil. At the same time, place your cast iron skillet on the stovetop and turn the heat on high. You want to heat the cast iron skillet for 10 minutes or until it is VERY hot. If it begins to smoke to much, turn down the heat, but you do want the skillet very hot.
  • **-- USE HEAVY OVEN MITTS – THE SKILLET WILL BE HOT**
  • While the skillet is heating, place the toppings on the dough. Add 2 to 3 ounces of cheese to the dough first, then add the Brussels Sprouts, shallots and bacon. Top with the remaining cheese.
  • Using a thick pot holder, carefully slide the pizza into the hot cast iron skillet and quickly place it in the oven under the broiler. Turn off the stove top! 🙂 Broil pizza for 1 minute. Using the thick pot holder again, grab the handle and rotate the pan 180 degrees. Broil for 1 more minute. Remove pizza immediately and place on the stovetop. Let cool for roughly 5 minutes, then use a large spatula to remove the pizza.
  • Slice and serve!

Notes

*1/2 pound of brussels sprouts was 8 total sprouts, roughly 1 and 1/2 cups of sliced brussels sprouts. You'll want to remove the stems and course outer leaves. Some leaves will naturally fall off - that's ok! Discard those leaves that aren't healthy and tight.
NOTE - this will create 2 crusts, but the topping is for 1 pizza! Use, refrigerator or freeze the remaining dough for another pizza.

Recipe adapted from How Sweet Eats @ Cast Iron Skillet Brussels Sprouts Pizza.

Garlic Brussels Sprouts Bacon Pizza

Comments

  1. Lindsey @ American Heritage Cooking says

    I have yet to make pizza dough but I am still too lazy. Whenever I want pizza, I want pizza, like, yesterday and not several hours from now. But perhaps if I get smart about it…I would make it ahead and freeze it. Your pizza is so INSPIRED! Girl, you just made me want to eat brussels sprouts! So cheesy and the dough is perfect. Pinned!

    Reply

  3. Tash says

    Hahaha making pizza dough never fails to intimidate me either, it just seems so tricky – as if the final result is always out of your hands! Loving the combination you’ve made here 🙂

    Reply

    • Kristi says

      I was really surprised how much better homemade dough was! It seems to puff and crisp in all the right places – crunchy on the outside and soft on the inside. Really good!

      Reply

  9. Kelly says

    Aaaaw yay!!! So proud of you girl, I love that you’re conquering so many things lately 🙂 Love homemade pizza dough – yours looks perfect! I LOVE brussels sprouts but have never tried making pizza with them before though and totally love that idea! It sounds amazing especially with bacon – I seriously can’t wait to try that next time – you totally did rock this!

    Reply

    • Kristi says

      Thanks Kelly – you should definitely try it. i think it’s one of our new favorite pizza flavors! So good, and a good way to eat your vegetables, which I can always use help with! Hahaha!

      Reply

  11. Monica says

    That looks nothing short of amazing! It took me ages to work up the nerve to make pizza dough at home, too. I finally did it for the first time a year or so ago as a project with my 9-year old. It was so cool to watch it rise and eat something we really made from scratch. If I had bacon on it, I would have been a bigger rock star. And I love brussels sprouts – this is the kind of pizza us grown ups would fight over. Great job! (PS – love the mix of whole wheat flour…it must make a nice heftier crust that works so well with your toppings).

    Reply

  13. Heather says

    Glad you got over your fear of pizza dough! I actually think it’s the easiest yeasted bread dough to make. Speaking of pizza, that looks incredible!

    Reply

  14. Rachael | Spache the Spatula says

    YUM! Brussels sprouts + bacon is a tough combo to beat!
    And your dough looks great! I used to be afraid of baking anything that included yeast, because I was afraid that I may somehow screw it up royally and have some sort of yeast explosion, or nothing would rise. I used to get actually anxious at the thought! But baking with yeast is so simple!

    Reply

  18. Mira says

    This pizza looks so delicious! I love brussels sprouts, but can’t believe that I’ve never thought of using them as a pizza topping. I always make pizza dough but have been using the same recipe for ages. Yours sounds great and I’ll definitely give it a try next time I make pizza 🙂 This bacon picture makes me go and cook some bacon now!

    Reply

    • Kristi says

      I really love the honey in the dough Mira, but I’d love to hear your recipe as well. Is it on your blog? YES! The brussels sprouts on the pizza were divine – if you love them, you’ll love them on pizza – with bacon of course!

      Reply

  20. Alyssa @ My Sequined Life says

    Kristi – YUM!! Oh could I could for a slice (or three) of this delish pizza right now, and it’s just about my bedtime! I cracked up reading about your pizza dough procrastination..I get like that with some kitchen tasks. I for one am super glad you’ve conquered your pizza dough fear, because hopefully that means we get more recipes like this one! 🙂

    Reply

    • Kristi says

      Thanks Alyssa – I have no idea what I was so worried about, it’s one of the easiest things I’ve done in the kitchen – and I cook a LOT!

      Reply

  21. Daniela @ FoodrecipesHQ says

    I am not a brussels sprout lover, I can eat them but that’s about it, I can’t really appreciate them. I hate bacon 🙂 Always disliked it, even before becoming a vegetarian. Am I missing out? I know 99% of the world population is in love with bacon! Anyhow… your pizza looks great. You bake like a pro!

    Reply

    • Kristi says

      I wasn’t a brussels sprouts fan either, but I’ve found a few ways to prepare them that I love! And bacon…well, if you don’t like it, I certainly respect that – but I have to tell you, I am a huge fan! So, more for me! Haha! 🙂 Thanks for the compliments on the pizza Daniela! Have a great week!

      Reply

  25. Ashley says

    Well I’m glad you got over your fear of homemade pizza dough!! It’s the best! And with these toppings?? I can’t get enough brussels sprouts lately and with bacon? Even better!

    Reply

  26. Elizabeth @ SugarHero.com says

    KRISTI. I don’t know what you’re talking about, you are clearly the pizza dough whisperer and your destiny is to make pizza dough for a living. This is gorgeous! I am a recent Brussels sprout convert and now I can’t get enough of them–can’t wait to try them in pizza form!

    Reply

    • Kristi says

      Hahahaha! I LOL’d. Thanks Elizabeth. Since that 1st pizza attempt, I’ve made 4 pizzas since then, because I loved it so much. You may be right – I may be the pizza whisperer! LOL

      Reply

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