Brussels Sprout and Bacon Pizza – Printable Recipe

Ingredients

• 1 pizza crust for a 14” pizza (I regularly use Bobby Flay’s pizza dough recipe and it is amazing! It makes 2 crusts though, so just keep the second dough ball for a pizza tomorrow or double the recipe below for a bigger party.)
• 3-4 pieces thick cut bacon, chopped
• 12-15 Brussels sprouts, trimmed and chopped
• 1 teaspoon minced garlic
• 1 teaspoon fresh lemon juice
• Pinch of red pepper flakes
• 12 ounces part skim mozzarella, shredded
• ½ cup shredded parmesan
• 2 to 3 Tablespoons olive oil

Instructions

1. Preheat your oven to 500 degrees. If you are using a pizza stone, place it in the oven before you turn on the heat. Let the pizza stone heat in the oven for at least 45 minutes to one hour before you make your pizza. (This helps create a crispy crust.) If you are not using a pizza stone, you can cook your pizza on a sturdy baking sheet instead. Place the baking sheet in the preheated oven for approximately 10 to 15 minutes before using so that it can heat up.
2. While your pizza stone is heating, cook your bacon in a large skillet over medium high heat. Once it is nice and crisp, remove the bacon from the skillet and place on a paper towel lined plate. Drain off all but 1 tablespoon of the bacon fat. Add the Brussels sprouts and garlic to the reserved bacon fat and sauté until the sprouts begin to soften, stirring regularly (about 5 minutes). Pour in the lemon juice and red pepper flakes and cook for another two minutes. Remove the pan from heat and set aside.
3. Roll out your dough on a floured surface until it forms approximately a 14” circle. Set aside.
4. Very carefully remove the hot pizza stone from the oven and set it on top of a study, heat-proof surface. (I used my stovetop.) Transfer your rolled out pizza dough to the hot pizza stone, beginning at one edge of the stone or baking sheet and carefully laying it down so it forms a circle. Don’t worry if your pizza is not a perfect shape, most homemade pies rarely are. Just do your best. If any holes are accidently ripped in the crust, use your fingers to gently spread out the dough and fill in the holes as best as possible. Just don’t touch the pizza stone itself – it is searing hot!!
5. Once your dough is shaped on the stone, sprinkle the mozzarella evenly over the crust, leaving a 1 inch border along the outer rim. Repeat with the parmesan. Carefully take the Brussels sprout mixture and evenly distribute it on top of the cheese. Do the same with the cooked bacon pieces. Using a pastry brush, lightly brush the olive oil over the outer rim of pizza dough that doesn’t have any toppings.
6. Carefully put the pizza stone back in the hot oven and cook for approximately 15 minutes, or until the cheese is bubbly and the crust starts to brown. Once cooked, remove the pizza from the oven and transfer it to a flat surface like a wooden cutting board so it can rest until it is cool enough to handle (approximately 5 minutes). Cut into slices and serve with additional red pepper flakes on the side.

https://mixedandmashed.com/brussels-sprout-and-bacon-pizza-printable-recipe/