May 16, 2014

Bacon & Brussels Sprouts Pizza

Bacon & Brussels Sprouts Pizza |
Pizza just tastes better on Friday, don't you think? I'm from an area on the East Coast where the bagels are boiled and the pizza crust is THIN and crispy so I've had to do some adjusting since moving to Boston. 
Do you fold your pizza when you eat it? I do and so does everyone I grew up with - it's gotta be a regional thing. The crust on this pizza is a bit thicker and chewier than I'm used to but overall, it's super tasty and I will definitely be coming back to it.

Bacon & Brussels Sprouts Pizza
Recipe modified from How Sweet It Is
Serves 2-4, Special Equipment: Cast iron skillet
  • Crust (makes enough for two crusts)
    • 1 1/8 cup hot water (no hotter than 110f)
    • 3 tsp active dry yeast
    • 1 tbsp honey
    • 1 tbsp olive oil
    • 1 and 1/2 cup all-purpose flour
    • 1 and 1/2 cups white whole wheat flour
    • 1 teaspoon salt
  • Pizza (makes enough for topping one crust)
    • 6 slices thick-cut bacon, chopped
    • 1 shallot, sliced
    • 2 garlic cloves, minced
    • 1/2 lb Brussels sprouts, stems removed and thinly sliced
    • 1/4 tsp pepper
    • 1/8 tsp salt
    • 4 oz. Provolone cheese, freshly grated
    • 4 oz. Fontina cheese, freshly grated
    • 2 tbsp Parmesan cheese, freshly grated
      • A note on cheeses, you can really use whatever melting cheeses you like. Use less or more than the amounts listed to your liking.
Directions - Crust:
In a large bowl, combine yeast, honey, and olive oil. Add hot water and stir until just combined. Set it in a warm place until the yeast blooms, about ten minutes. Once it has bloomed, stir in the all purpose flour and 1 cup of the whole wheat flour along with the salt until it becomes sticky.
Bacon & Brussels Sprouts Pizza |
Form the dough into a ball and work in the last 1/2 cup of whole wheat flour while kneading the dough on a floured surface. Rub the bowl you used before with some olive oil and put the dough ball in it, rolling it around to coat it with the oil. Cover with a tea towel and set in a warm area for 1.5 hours. 
Bacon & Brussels Sprouts Pizza |
Bacon & Brussels Sprouts Pizza |
After the dough has risen, punch it down and put it back on your floured surface. Divide the dough evenly in half. Put one of the dough balls on a well-floured pizza peel (or whatever you have that can substitute - I used the bottom of springform pan) and push, pull, and roll it into the size of your skillet. 
Bacon & Brussels Sprouts Pizza |
Directions - Pizza:
Heat a large pan and add bacon, cooking until crispy and the fat has rendered. While bacon is cooking, slice the shallot, Brussels sprouts, and garlic.
Bacon & Brussels Sprouts Pizza |
Remove the bacon to a paper towel to drain. Get rid of all but 2 tablespoons of the bacon grease from the pan, reduce the heat to medium-low, and add the sliced shallot to the remaining bacon grease. Cook for 5 minutes until soft and translucent then add the sprouts, garlic, salt and pepper. Sauté for 6-8 minutes. Remove from heat and set aside.
Bacon & Brussels Sprouts Pizza |
Put an oven rack directly under your broiler and preheat to the highest setting or just preheat if you have a separate broiler as part of your oven. Take out your cast iron skillet and put it on the stove over very high heat. It needs to be heated for 10 minutes during which time it may smoke, so adjust your temperature while still keeping it very hot.

While your broiler and skillet are heating, start decorating your pizza (fun part!). You can assemble it however you want - I did cheese then sprouts and bacon (crumbled it first) then more cheese then more get the idea. 
Bacon & Brussels Sprouts Pizza |
Put a thick towel or potholder on the handle of the skillet. Carefully slide the pizza into the skillet (while it is still on the heat!). After about 30 seconds, turn the heat off on the stove, grab the skillet (using the thick towel/potholder) and put it in the oven on the rack you set up. Broil for a minute, rotate 180, broil for another minute. Take it out of the oven and place on the stove. 
Bacon & Brussels Sprouts Pizza |
Let cool for about five minutes then use a spatula to remove. Cut into slices and enjoy!
Bacon & Brussels Sprouts Pizza |
Bacon & Brussels Sprouts Pizza |
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  1. OK so I have never had brussel sprouts (I've always been scared of them), but this looks really good!


  2. i used to be scared of them, too! having them cut into smaller pieces is a good way to ease into sprouts :)


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