Brussel Sprouts, Bacon & Ricotta Pizza

Dinner

Dec 23

Written By Kyle Schermbeck

Pizza is the perfect food. I’ve said it before, and I’ll say it again. It’s the ideal vessel to eat all of your other favorite foods. And, this combination of bacon, brussel sprouts, and ricotta cheese is a new favorite. The Brussel sprouts are shredded to tame them a bit and then tossed in some balsamic vinegar. They are pilled on top of a base of garlic and ricotta cheese, and finished with some parmesan, oregano, and pepper. Baked to perfection. So much goodness backed into each bite. Enjoy!

Jump to Recipe

So, what are we making?

This is a good one. Simple flavors that come together in perfect harmony. The great thing about pizza is its versatility - add and subtract from this recipe as you like! Here are the components you’ll need.

Shredded Brussel Sprouts: These are a great source of fiber, and are super healthy for us. But, brussel sprouts can sometimes be bitter, and a bit in your face. Shredding them helps tame their flavor, and more palatable. If you can find shredded sprouts in your grocery story, go for those. If you can’t, using a mandolin or a food processor will do the trick.

Dough: The pizza dough for this recipe is simple, but you will need about an hour to let the dough rise. If you aren’t in the mood for homemade dough, use your favorite store-bought pizza crust!

Garlic Butter: This is optional. This garlic butter will be melted butter, minced garlic, and dried rosemary and we’ll use it to brush on the crust before we build the pizza. It’s not only going to add more layers of flavor but will also help the crust become nice and flaky.

Balsamic Vinegar: Use a good one! You are going to use this to toss your sprouts with, and for some additional drizzling at the end. Use balsamic vinegar that you could dip a piece of bread in!

Bacon: Everything is better with bacon, right? Nothing fancy here, just make sure you cook your bacon before putting it on the pizza. If you put raw bacon aon your pizza hoping it’ll cook in the oven, it won’t.

What do I need?

Pizza Dough

1 3/4 cups all-purpose flour

1 packet yeast

1 cup warm water (110 degrees)

1/2 tablespoon brown sugar

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried rosemary

3 tablespoons olive oil

Pizza Toppings

8 ounces ricotta cheese

5 slices thick-cut bacon, cooked and chopped

6-7 large Brussel sprouts, shredded

1/3 cup parmesan cheese

2-3 tablespoons balsamic vinegar

Garlic Butter

1 tablespoon melted butter (optional)

1 teaspoon minced garlic (optional)

1 teaspoon dried rosemary (optional)

How do I make this?

Step One: Begin by making the dough. In a bowl, combine 3/4 cup warm water (about 110 degrees) and the brown sugar. Whisk together.

Step Two: Sprinkle the packet of yeast over the water mixture, and let sit for 5-10 minutes, or until the yeast foams. (If you can, take the temperature of your water - anything too warm, or too cold can kill your yeast. If this happens, the dough won’t rise).

Step Three: Once the yeast is activated, pour the mixture into a large bowl, or the bowl of a stand mixer. Add one cup of flour, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon dried rosemary, and 3 tablespoons of olive oil. With your hands, or using a dough hook on your mixer, begin mixing the dough. Once it begins coming together, slowly add the remaining cup of flour.

Step Four: The dough will stick to itself, but may look a bit shaggy. You may need to add a few more tablespoons of flour to ensure the dough doesn’t stick to the sides of the bow. When it gets to this point, take it out of the bowl and put it on a lightly floured surfaced. Knead the dough into itself 4-5 times until its smooth and well combined. Then, form into a ball and place in an oiled bowl. Cover with a towel, and place in a warm spot to rise. It should double(ish) in size. Roughly 60 minutes.

Step Five: While the dough is rising, prepare your pizza toppings. Wash your brussel sprouts, and take off the first few layers of leaves. Cut off the ends. Then to shred your sprouts, you can either use a mandolin, or you can also give them a few pulses in the food processor. When the sprouts are shredded, toss them in 1-2 tablespoons of a good balsamic vinegar with a little bit of salt and pepper, and set aside.

Step Six: Cook your bacon! Chop up your bacon, throw it in a pan and let it fry up. Season with a bit of pepper and garlic powder. Once cooked to your desired crispiness, place the cooked bacon on a paper towel and set aside.

Step Seven: Prepare a baking sheet by rubbing olive oil on the bottom. This will help your pizza dough get crispy on the bottom, and make sure it doesn’t stick.

Step Eight: Preheat oven to 475 degrees

Step Nine: When the dough has risen, punch it down, and roll it onto a lightly floured surface. You can form the dough using your hands, or a rolling pin - whichever you choose. Roll it until it’s at the thickness you like. I’ve noticed that this dough about doubles in height once it bakes. Then, place your dough onto a baking sheet or a pizza stone.

Step Ten: With a rolled dough, use a fork to poke holes in the dough. Then, brush a mixture of melted butter, garlic, and rosemary over the dough. This will help crisp up the dough all the way through and add layers of flavor.

Step Eleven: Begin layering! After you’ve brushed the crust with your butter mixture, spread your 8 ounces of ricotta cheese on the crust and sprinkle some minced garlic on top. Then, layer on your shredded brussel sprouts tossed in balsamic vinegar. Finish with your bacon and shredded parmesan cheese. I also top mine with some oregano and fresh black pepper!

Step Twelve: Bake in the oven for 15-20 minutes. Cooking time will depend on the thickness of your crust. Check it often during the last few minutes of baking. Drizzle some additional balsamic vinegar over the pizza and serve immediately!

Brussel Sprout, Bacon & Ricotta Cheese Pizza

Yield: 3

Prep time: 20 MinCook time: 20 MinInactive time: 60 MinTotal time: 1 H & 40 M

Pizza is the perfect food. I’ve said it before, and I’ll say it again. It’s the ideal vessel to eat all of your other favorite foods. And, this combination of bacon, brussel sprouts, and ricotta cheese is a new favorite. The Brussel sprouts are shredded to tame them a bit and then tossed in some balsamic vinegar. They are pilled on top of a base of garlic and ricotta cheese, and finished with some parmesan, oregano, and pepper. Baked to perfection. So much goodness backed into each bite. Enjoy!

Ingredients

Pizza Dough

1 3/4 cups all-purpose flour
1 packet yeast
1 cup warm water (110 degrees)
1/2 tablespoon brown sugar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary
3 tablespoons olive oil

Pizza Toppings

8 ounces ricotta cheese
5 slices thick-cut bacon, cooked and chopped
7 large Brussel sprouts, shredded
1/3 cup parmesan cheese
3 tablespoons balsamic vinegar

Garlic Butter

1 tablespoon melted butter
1 teaspoon minced garlic
1 teaspoon dried rosemary

Instructions

Begin by making the dough. In a bowl, combine 3/4 cup warm water (about 110 degrees) and the brown sugar. Whisk together.
Sprinkle the packet of yeast over the water mixture, and let sit for 5-10 minutes, or until the yeast foams. (If you can, take the temperature of your water - anything too warm, or too cold can kill your yeast. If this happens, the dough won’t rise).
Once the yeast is activated, pour the mixture into a large bowl, or the bowl of a stand mixer. Add one cup of flour, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon dried rosemary, and 3 tablespoons of olive oil. With your hands, or using a dough hook on your mixer, begin mixing the dough. Once it begins coming together, slowly add the remaining cup of flour.
The dough will stick to itself, but may look a bit shaggy. You may need to add a few more tablespoons of flour to ensure the dough doesn’t stick to the sides of the bow. When it gets to this point, take it out of the bowl and put it on a lightly floured surfaced. Knead the dough into itself 4-5 times until its smooth and well combined. Then, form into a ball and place in an oiled bowl. Cover with a towel, and place in a warm spot to rise. It should double(ish) in size. Roughly 60 minutes.
While the dough is rising, prepare your pizza toppings. Wash your brussel sprouts, and take off the first few layers of leaves. Cut off the ends. Then to shred your sprouts, you can either use a mandolin, or you can also give them a few pulses in the food processor. When the sprouts are shredded, toss them in 1-2 tablespoons of a good balsamic vinegar with a little bit of salt and pepper, and set aside.
Cook your bacon! Chop up your bacon, throw it in a pan and let it fry up. Season with a bit of pepper and garlic powder. Once cooked to your desired crispiness, place the cooked bacon on a paper towel and set aside.
Prepare a baking sheet by rubbing olive oil on the bottom. This will help your pizza dough get crispy on the bottom, and make sure it doesn’t stick.
Preheat oven to 475 degrees
When the dough has risen, punch it down, and roll it onto a lightly floured surface. You can form the dough using your hands, or a rolling pin - whichever you choose. Roll it until it’s at the thickness you like. I’ve noticed that this dough about doubles in height once it bakes. Then, place your dough onto a baking sheet or a pizza stone.
With a rolled dough, use a fork to poke holes in the dough. Then, brush a mixture of melted butter, garlic, and rosemary over the dough. This will help crisp up the dough all the way through and add layers of flavor.
Begin layering! After you’ve brushed the crust with your butter mixture, spread your 8 ounces of ricotta cheese on the crust and sprinkle some minced garlic on top. Then, layer on your shredded brussel sprouts tossed in balsamic vinegar. Finish with your bacon and shredded parmesan cheese. I also top mine with some oregano and fresh black pepper!
Bake in the oven for 15-20 minutes. Cooking time will depend on the thickness of your crust. Check it often during the last few minutes of baking. Serve immediately!