Brussels, Bacon and Parmesan Pizza

Apr 16th
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Pretty sure I’ve said this before, but if you don’t like brussels sprouts it’s because you’re cooking them wrong. Combine the (correctly cooked) baby cabbages with salty bacon and tangy parmesan cheese and you’ve got a pizza that is far from ordinary (in both description and flavor). This is one of the best things I’ve eaten in a long, long time.
I called my husband on my way home from work Friday. I’d made the dough that morning and wanted to chat about our topping choices. I told him we had asparagus, cherry tomatoes, brussels, parm, and mozz. He needed combo examples, so I rattled off a few, which included a brussels and parm version. He liked that idea, but I felt that it needed something. Well thank the Lord I freeze extra bacon slices, as I realized I couldn’t make this pizza without it! The flavor profile lined up well, and with lemon for freshness and plenty of garlic, I started to get very excited.
As any cook knows, good ideas don’t always turn into good food. This time it truly did, and not only am I excited to share this with YOU but I want to make sure I have it preserved in internet-land for all times so I can make it again, and soon!
Brussels, Bacon and Parmesan Pizza
Serves 2-4
1 lb. whole wheat pizza dough, or purchased
4 c. trimmed and quartered fresh brussels sprouts
5 tbsp. extra virgin olive oil, divided
1 tsp. kosher salt and freshly ground pepper, to taste
6 slices bacon, cooked and chopped*
Juice of 1/2 a lemon
2 cloves minced garlic
1/2 tsp. kosher salt and pepper to taste
1/2 c. mozzarella cheese
shaved parmesan to top**
*My preferred method for bacon – place slices on a paper towel lined plate. Arrange slices evenly and cover with more paper towels. Microwave for 5 minutes (a little under a rate of 1 minute per slice).
**You will need the real stuff for this. Trader Joes or Belgioioso both sell good quality for a reasonable price.
1. Preheat oven to 425 degrees and place stone in oven. Ideally stone should preheat for 1 hour.
2. Toss brussels sprouts with 3 tbsp. olive oil, 1 tsp. kosher salt and pepper. Spread on a baking sheet and place in preheated oven. Roast for 20 minutes. Remove from oven and increase oven heat to 475 degrees.
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3. Meanwhile, combine remaining olive oil, lemon juice, garlic, remaining salt and pepper in a small bowl. Set aside.
4. Roll pizza dough thinly on a large piece of parchment paper and top with oil/lemon mixture. Spread evenly over entire surface.
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5. Top with bacon and brussels sprouts. Top that with mozzarella cheese, then, using a vegetable peeler, shave parmesan to cover most of the pizza.
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6. Transfer pizza (while still on paper) using a cutting board or pizza peel and bake for about 12 minutes or until cheese is melted and turning golden and crust is lightly browned.
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7. Cool slightly and serve.
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