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Brussels Sprouts & Bacon Pizza

Pizza dough topped with brussels sprouts, crispy bacon, creamy ricotta, sweet caramelized red onions, fontina, and parmesan.
Servings 4 Servings
Author Olivia Lam

Ingredients

  • 1/2 tbsp Unsalted Butter
  • 1 Red Onion (sliced)
  • 4 Slices of Thick Cut Bacon
  • 3 cups Sliced Brussels Sprouts
  • 16 oz Pizza Dough
  • 1 1/2 cups Grated Fontina Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 cup Ricotta
  • As Needed Olive Oil
  • As Needed Kosher Salt
  • As Needed Black Pepper

Instructions

  • Heat a small pan over medium heat. Add in the unsalted butter and 1 tsp extra virgin olive oil. When the butter has melted, add in the red onion and stir. Cook the onions until they turn translucent then reduce the heat to low. Continue to cook the onions until they caramelize and become slightly jammy, about 30 minutes. Stir every few minutes. When the onions have caramelized, remove them from the heat and set them aside for later.
  • Heat a separate pan over medium high heat. Add the slices of bacon and cook until the bacon is fully cooked and crispy. Remove the bacon from the pan and place it onto a cutting board lined with paper towels to absorb any excess oil. Reserve the bacon grease and pan for later. When the bacon is cool enough to touch, remove them from the paper towels and roughly chop them into crumbles.
  • Drain some of the bacon grease from the pan until you have about 1 tbsp of grease left. Heat the pan over medium high heat and add in the brussels sprouts. Season the brussels sprouts with salt and pepper. Mix and cook the brussels sprouts until they are tender, about 5-8 minutes. Remove the pan from heat
  • Preheat the oven to the proper temperature according to the directions on the pizza dough package (Mine was about 475˚F). Place a large sheet pan into the oven while it preheats.
  • When the oven has preheated, remove the hot sheet pan from the oven and invert it so that the bottom faces up. Drizzle about 1/2 tbsp of olive oil onto the pan. Use a pastry brush to brush the oil across the surface of the pan.
  • Use a little bit of olive oil to grease your hands and begin stretching the pizza dough into a circle about 12 inches in diameter. Make sure that you leave a 1/2 inch border on the edge a little thicker for the crust. Place the shaped dough onto the greased sheet pan.
  • Pour about 1/2 tbsp of olive oil onto the pizza dough and spread it so that it coats the dough. When placing the toppings onto the pizza, make sure to leave the 1/2 inch border clear of toppings. Dollop small spoonfuls of the ricotta onto the dough. then sprinkle the caramelized red onions on top. Scatter the brussels sprouts all over the pizza and then sprinkle the chopped bacon over top. Finish with sprinkling the fontina cheese then parmesan on top. Bake the pizza according to the time listed on the pizza dough package (mine took about 15 minutes).
  • Remove the pizza from the oven and allow it to cool for a few minutes before slicing into 8 pieces. Enjoy!