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Brussels Sprouts, Bacon, and Pesto Pizza



About the Recipe

This is a Detroit style pizza meets focaccia, homemade vibe. I adore Neapolitan pizza with a wood burning oven, this isn't that, because I don't have a wood burning oven at home but I do also love a pizza made at home, with a Law and Order SVU marathon. This is that pizza.


Pizza Dough:

1 packet dry active yeast

1Tbsp + 1Tsp honey

3 ½ C flour + more for dusting

2Tsp kosher salt

2Tbsp olive oil + more for bowl


Other ingredients:

1/3C heavy cream

3C Brussels sprouts, shredded

2/3C Bacon, cooked and chopped (using beef bacon in the video)

Parmesan cheese

Black pepper

3/4C pesto from this recipe


1: In a large bowl combine yeast with 1 1/2 C warm water and honey. Mix to combine and set aside for 10 minutes. Make sure the yeast has bloomed (it’s frothy and bubbly) and then add in flour, olive oil, and kosher salt. Mix to combine and then on a floured surface knead the dough until you have a smooth ball. Coat a large bowl with olive oil and add your dough, flipping so the oil gets on both sides. Cover tightly with plastic wrap and place in a warm area of your kitchen. I do it above the oven. Let rest for 2 hours and the dough should double in size. Once doubled, punch the dough and fold it together. Stretch it out and place it on an oiled sheet tray. If it doesn’t go all the way to the corners, it’s okay, stretch it as far as you can. Cover it in plastic wrap and let it rest again. I let it rest while I prep my other ingredients.

2: Preheat oven to 400 degrees Fahrenheit.

3: Once ingredients are prepped, uncover the dough, and stretch it to the corners. This second rest should make it a lot easier to stretch it again. Brush on heavy cream and pesto to create a sauce. Top with shredded Brussels sprouts and bacon, grate on parmesan cheese and top with black pepper.

4: Bake pizza for about 30 minutes, the bottom turns just golden and the Brussels are slightly browned. Slice and enjoy!

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