There are so many things I love about this pizza. Let me count the ways…
1. I first made it a few months back and since have probably made it twice a month. I think once I made it four times in a two week span. It’s that good.
2. There’s bacon in it.
3. Even if you don’t like Brussels sprouts, I guarantee you will like this pizza. The sprouts pretty much cook in the bacon fat and nothing can beat that.
4. It’s easy.
5. No pizza dough? The bacon/spouts topping can be eaten as a side. There have been a couple of times where I wasn’t able to roll my dough out enough to use all the sprouts, so I just popped the extras in my fridge and had them for lunch the next day.
6. There is no way you can just stand in your kitchen while you’re waiting for the dough to finish pre-baking and not eat these sprouts by the forkful.
7. My husband thinks this is the best pizza I make.
8. If left to my own devices, I could probably eat this whole thing in one sitting.
Okay, maybe those last two were cop outs just so I could get to 10.
This pizza is super easy, and like I said, the sprouts could be eaten on their own. Whenever I make this, I use plain pizza dough from Trader Joe’s as well as the bag of shaved brussels sprouts they sell. They’re by no means a requirement (you could make your own dough and thinly slice the sprouts), but they make things that much easier if you’re crunched for time.
I hope you enjoy this pizza as much as we do! It really is a big hit in our house!
Bacon, Brussels Sprouts and Ricotta Pizza
Yields 1 12-inch pizza
1 pound of your favorite pizza dough (I use plain dough from Trader Joe’s)
12 ounces applewood smoke bacon, sliced into 1/4 inch strips
10 ounces shaved Brussels sprouts (if you can’t find ones already shaved, you can thinly slice whole sprouts)
4-6 ounces whole milk ricotta cheese (the amount you need depends on how cheesy you want your pizza!)
1/2 teaspoon crushed red pepper flakes
3 tablespoons white balsamic vinegar
Salt, to taste
- Preheat oven to 425F.
- On a lightly floured surface, use a rolling pin to roll out your dough to your desired shape and size (12 inch diameter is ideal to fit all the topping).
- Cook the dough in your oven until crust is a light golden brown, approximately 10-15 minutes. Set aside once done.
- Meanwhile, in a large skillet over medium high heat, cook the bacon until brown, about 10 minutes.
- Once the bacon is brown, add the brussels sprouts and stir to combine. Really let the sprouts soak up all the lovely bacon fat!
- Once the skillet is dry, add the vinegar, pepper flakes and a few pinches of salt. Once everything is added, let the sprouts get brown, but still stir every once in a while so they don’t burn. If your pan gets a little dry, add a small amount of olive oil.
- When the sprouts are brown, remove from the heat and taste them. Add salt, if needed.
- Top the pre-baked crust with the brussels sprouts mix.
- Top with dollops of ricotta.
- Bake an additional 8-10 minutes until the crust is golden brown.
I thought you might also like: