Brussel Sprout and Bacon Pizza

For this pizza, I used the recipe for a Two Ingredient Pizza Crust that I originally found on The Slow Roasted Italian blog. You can find the recipe for the crust here.


While searching for unique pizza crust recipes, I came across a ton of fantastic ideas for toppings. I combined bits and pieces of several to make a Brussel Sprout and Bacon pizza with a garlic alfredo sauce.


Since brussel sprouts are one of my absolute favorite foods I'm not sure why I hadn't thought to put them on a pizza before now.


The bitterness of the brussel sprouts blended perfectly with the savory, salty bacon, and helped cut the rich, creaminess of the alfredo sauce.


Before roasting in a 400 degree oven for 10 minutes, I shredded some of the brussel sprouts with a knife (you can also use the slicing blade on a food processor), tossed them in some oil and seasoned them with salt and pepper.


I also precooked the bacon. After years of grease burns, I only cook bacon in the oven these days.


It is super easy. You just put your raw bacon slices on a foil lined sheet pan and then put the pan in a cold oven. Set the oven to 400. By the time the timer goes off to let you know the oven is hot, the bacon is nearly done. At that point you just check it every 5 minutes until it reaches your preferred level of crispness.


Also, as you can see in the picture, I put several very, very thin slices of lemon on half of the pizza as. The lemon made this pizza for me.  I think the acidity of the lemons elevated the other flavors of this pizza.


Charlie-who hates lemons-was unimpressed.


He did, however, love the sauce.


To make a quick alfredo sauce simply simmer 8 oz of cream/milk in a pot with 3 cloves of garlic for 20 minutes. Then, toss in a blender to puree the garlic cloves. Return to heat and stir in about 4 ounces of Parmesan. This makes a very thick sauce which is necessary for pizza so it doesn't run over the edges of the crust.


We used a small ball of fresh mozzarella and more shredded Parmesan on top of the Alfredo sauce.