Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, at room temperature
- 12 oz Brussels sprouts, trimmed and halved
- 4 slices thick-cut bacon, chopped
- 2 cups (8 oz) shredded low-moisture mozzarella
- 2 tbsp extra-virgin olive oil (divided)
- 2 cloves garlic, minced
- 1/2 tsp kosher salt + pinch black pepper
- 1/3 cup balsamic vinegar + 1 tbsp honey (for glaze)
- Optional: 2 tbsp grated Parmesan, red pepper flakes, fresh herbs
Do This
- 1. Preheat oven to 450°F (232°C) with a pizza stone or upside-down baking sheet inside.
- 2. Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper; spread on a baking sheet with chopped bacon and roast 12–15 minutes until tender and browned.
- 3. Simmer balsamic vinegar and honey 6–8 minutes until thick and syrupy; set aside to cool slightly.
- 4. Stretch pizza dough to a 12–14 inch round; place on parchment or a lightly floured/cornmeal-dusted peel or baking sheet.
- 5. Brush dough with 1 tbsp olive oil, scatter garlic, then top with mozzarella, roasted Brussels sprouts, and bacon. Add Parmesan and red pepper flakes if using.
- 6. Bake 12–15 minutes directly on the hot stone/sheet until crust is golden and cheese is bubbling. Drizzle with balsamic glaze, slice, and serve hot.
Why You’ll Love This Recipe
- A fun, restaurant-quality white pizza that makes Brussels sprouts the star, even for hesitant veggie eaters.
- Crisp, smoky bacon and sweet-tangy balsamic glaze balance the earthy roasted sprouts beautifully.
- Uses simple, easy-to-find ingredients and store-bought dough for a stress-free home pizza night.
- Flexible topping quantities and easy variations so you can adapt it to your taste or what you have on hand.
Grocery List
- Produce: Brussels sprouts, garlic, optional fresh parsley or thyme, optional lemon
- Dairy: Shredded low-moisture mozzarella, grated Parmesan (optional)
- Pantry: Pizza dough, thick-cut bacon, extra-virgin olive oil, balsamic vinegar, honey (or brown sugar), kosher salt, black pepper, red pepper flakes (optional), cornmeal or extra flour for shaping
Full Ingredients
For the Roasted Brussels Sprouts & Bacon
- 12 oz Brussels sprouts, trimmed and halved lengthwise (about 3 packed cups)
- 4 slices thick-cut bacon (about 4 oz), cut into 1/2-inch pieces
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
For the Pizza
- 1 lb (450 g) pizza dough, homemade or store-bought, at room temperature for 30–45 minutes
- 1 tbsp extra-virgin olive oil (for brushing the dough)
- 2 cloves garlic, minced or finely grated
- 2 cups (8 oz) shredded low-moisture mozzarella cheese
- 2 tbsp finely grated Parmesan cheese (optional, for extra savoriness)
- Pinch red pepper flakes (optional, for heat)
- Cornmeal or all-purpose flour, for dusting the peel or baking sheet
For the Balsamic Glaze
- 1/3 cup balsamic vinegar
- 1 tbsp honey (or packed light brown sugar)
- Pinch of kosher salt
Optional Garnishes
- 1–2 tbsp chopped fresh parsley or fresh thyme leaves
- Finely grated lemon zest (from about 1/4 lemon), for a bright finish
Step-by-Step Instructions
Step 1: Preheat the Oven and Prep Your Pan
Place an oven rack in the upper third of your oven. Set a pizza stone or an upside-down, heavy baking sheet on the rack. Preheat the oven to 450°F (232°C). Let the stone or pan heat for at least 20 minutes so it is thoroughly hot; this helps you get a nicely crisped crust.
While the oven heats, line a separate rimmed baking sheet with parchment paper for roasting the Brussels sprouts and bacon. This makes cleanup easier and prevents sticking.
Step 2: Roast the Brussels Sprouts and Bacon
In a large bowl, toss the halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet, cut sides down where possible so they caramelize nicely.
Scatter the chopped bacon pieces evenly over and around the Brussels sprouts. Place the pan in the preheated oven and roast for 12–15 minutes, stirring once halfway through, until the sprouts are tender and browned in spots and the bacon is crisp around the edges.
Remove the pan from the oven and set aside to cool slightly. Leave the oven and pizza stone or baking sheet at 450°F (232°C) for baking the pizza.
Step 3: Make the Balsamic Glaze
While the Brussels sprouts and bacon roast, make the glaze. In a small saucepan, combine 1/3 cup balsamic vinegar, 1 tbsp honey, and a pinch of salt. Bring to a gentle simmer over medium heat, then reduce the heat to low.
Simmer, stirring occasionally, for 6–8 minutes, or until the mixture has reduced by roughly half and coats the back of a spoon. It should be syrupy but still pourable; it will thicken further as it cools. Remove from the heat and set aside to cool to room temperature.
Step 4: Stretch the Pizza Dough
Lightly dust your work surface with flour. Place the 1 lb ball of pizza dough on the counter and gently press it into a small disk with your fingertips, working from the center outward and leaving a slightly thicker border for the crust.
Pick the dough up and stretch it over the backs of your hands, rotating as you go, until it forms a roughly 12–14 inch circle or oval. Avoid using a rolling pin if possible, as it can press out the air bubbles that give the crust a nice texture.
Sprinkle a sheet of parchment paper or a pizza peel/baking sheet with a thin, even layer of cornmeal or flour. Transfer the stretched dough onto it. This will help the pizza slide onto the hot stone or baking sheet and keep the bottom from sticking.
Step 5: Build the Olive-Oil Base and Add Toppings
Brush the stretched dough evenly with 1 tbsp olive oil, going all the way to the edges but not flooding any one area. Sprinkle the minced garlic evenly over the oiled dough so every bite has some garlicky flavor.
Scatter the shredded mozzarella evenly over the dough, leaving a small border for the crust. Top with the roasted Brussels sprouts and bacon, distributing them so every slice will get a good mix. Sprinkle with the grated Parmesan and a pinch of red pepper flakes if you like a bit of heat.
Step 6: Bake the Pizza
Carefully slide the pizza (on the parchment, if using) onto the preheated pizza stone or upside-down baking sheet. Bake at 450°F (232°C) for 12–15 minutes, or until the crust is golden and puffed, the cheese is melted and bubbling, and any exposed Brussels sprouts leaves are deeply browned at the edges.
If your oven has hot spots, rotate the pizza once halfway through baking for even color. When done, use a peel or a large spatula to transfer the pizza to a cutting board. Let it rest for 2–3 minutes so the cheese can settle slightly.
Step 7: Drizzle, Garnish, and Serve
Drizzle the warm pizza generously with the cooled balsamic glaze. A thin zigzag pattern works nicely, giving you a bit of tangy sweetness in each bite without overwhelming the toppings.
Sprinkle with chopped fresh parsley or thyme and a touch of lemon zest if using. Slice into 6–8 pieces and serve immediately while the crust is crisp, the cheese is stretchy, and the Brussels sprouts and bacon are still warm and fragrant.
Pro Tips
- Room-temperature dough is key. Cold dough springs back and is hard to stretch. Let it sit at room temperature for at least 30 minutes (up to 1 hour) before shaping.
- Do not overcrowd the toppings. If you pile on too many Brussels sprouts, the pizza can become soggy. Aim for a single, even layer with a bit of cheese peeking through.
- Watch the glaze closely. Balsamic reduces quickly toward the end. If it gets too thick, whisk in a teaspoon of warm water until it is pourable again.
- Use convection if you have it. A convection (fan) setting at 425–435°F can produce an even crisper crust. Check 2–3 minutes earlier, as it bakes faster.
- Finish with acid and freshness. A bit of lemon zest or a few drops of fresh lemon juice and fresh herbs brighten the rich bacon and cheese beautifully.
Variations
- Prosciutto instead of bacon: Roast the Brussels sprouts alone, then tear prosciutto over the pizza after baking so it stays silky and delicate.
- Extra-cheesy version: Add 1/2 cup crumbled goat cheese or feta on top of the mozzarella for a tangy, creamy contrast to the sweet balsamic glaze.
- Gluten-free option: Use your favorite gluten-free pizza dough and follow the same toppings and baking method, adjusting bake time as needed per the dough instructions.
Storage & Make-Ahead
Leftover pizza keeps well and makes a great quick lunch. Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or in a covered skillet over medium heat until the crust is crisp and the cheese is hot. Avoid microwaving if you can, as it softens the crust.
You can also prep components ahead: roast the Brussels sprouts and bacon up to 1 day in advance and refrigerate them. Rewarm slightly before topping the pizza. The balsamic glaze can be made up to 5 days ahead and kept in a small jar in the fridge; let it come to room temperature or warm briefly so it pours easily.
Nutrition (per serving)
Approximate values for 1 of 4 servings (based on a 12–14 inch pizza, including glaze and optional Parmesan): about 460 calories, 22 g fat (9 g saturated), 42 g carbohydrates, 3 g fiber, 11 g sugar, 21 g protein, and 950 mg sodium. Actual values will vary with specific ingredients and brands used.
