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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


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


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.
  • 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!


*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.