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Recipe inspiration comes from all sorts of places, and today’s fantastic Brussels Sprouts and Bacon Pizza was inspired by a very happy occasion in our family!
Our son Tim and his fiancée Danielle are getting married this coming January at a destination wedding in Cancun, Mexico. But they also had plans to hold a legal marriage ceremony here in the United States beforehand in order to avoid some of the paperwork and red tape associated with getting a marriage license for a wedding overseas.
(Photo Credit: Ross Kavanagh Photography)
So last month – on the anniversary of the day that they got engaged – Tim surprised Danielle and asked a small group of close friends and family to meet up with them in Boston. We gathered under a beautifully lit arbor near the waterfront – with a minister in tow – and Tim and Danielle got married!
After the ceremony, our group went to a nearby Boston restaurant called The Living Room where we sipped on champagne and munched on hors d’oeuvres.
One of the hors d’oeuvres we ordered was a flatbread pizza with roasted Brussels sprouts on top – and it was fantastic! So much so that Jack and I decided to try making a variation at home – adding bacon, a balsamic vinegar reduction and dried cranberries on top, plus shavings of Asiago cheese.
Oh my…this pizza is very special – and very delicious! The strong, nutty flavor of the Brussels sprouts is perfectly complemented by the salty bacon and the sweet-tart balsamic reduction and cranberries. (I’m wishing I had some right now as I stare at these photos.)
This Brussels Sprouts and Bacon Pizza is going on our regular dinner rotation – and it will always be a happy reminder of Tim and Danielle’s ‘official’ wedding too.
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Brussels Sprouts and Bacon Pizza
Ingredients
- 1 pound pizza dough
- 1/2 cup balsamic vinegar
- 1/2 cup dried cranberries
- 1/4 cup sugar
- 1 teaspoon corn starch, optional
- 6 ounces fresh Brussels sprouts
- 1/2 pound bacon
- Corn meal to dust pizza peel
- Flour to dust counter
- 1 cup mozzarella shredded and divided
- Asiago cheese to garnish after pizza is baked
Instructions
- Bring pizza dough to room temperature.
- Place vinegar, cranberries and sugar in a small sauce pan and bring to a boil. Reduce heat and cook down to a creamy consistency, about 20-30 minutes. Should be spreadable like jam. If not thick enough, dissolve corn starch in a few drops of water and add to hot liquid to thicken. Set aside to cool.
- Place Brussels sprouts in a small pan and cover with water. Place lid on pan, bring to a boil and reduce to a simmer and cook 5 minutes. Then drain.
- Cut each Brussels sprout in half the long way. Larger sprouts cut into three. Set aside.
- Cook bacon until not quite crisp and still a little chewy. Drain on paper towels and cut into one inch pieces.
- Place pizza stone in oven and preheat to 550 degrees or as hot as your oven can get.
- Dust pizza peel with corn meal.
- Dust counter with flour and press dough out to at least 14 inches in diameter then place on dusted pizza peel.
- If the cranberry/vinegar reduction is stiff, transfer to a microwave-safe container, then heat for a few seconds to soften, then top dough with the reduction and cover with half of the mozzarella.
- Arrange slices of Brussels sprouts and cooked bacon over cheese then top with remaining mozzarella.
- Bake the pizza for 7-9 minutes or until the bottom is browned and the top is bubbly.
- Immediately shave some Asiago cheese over the top with a vegetable peeler and cut for serving.
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Hi Martha, Two favorites in my house are bacon (whose isn’t) and sprouts. Yes in a house of five guys they love Brussel sprouts – go figure. As for bacon what guy doesn’t like it? Well that one weirdo in the corner ok other than them, ah none. Also introduce me to the other one next to him that doesn’t like pizza ok we have covered that, Now for my guys this has to be a winner there is nothing even my finicky sixteen year old will not go for so to the table with it already I see a clear winner.
Thanks for sharing,
Christine
Thanks Christine – I think your guys will definitely love this pizza!
What a lovely couple! Congrats =) I wish them all the best.
This pizza looks absolutely delicious, it seems weak even saying it. Bacon and Brussel Sprouts, I feel so spoiled. I love Sprouts because they are an appetite suppressing food. Nothing suppresses ones appetite like a Sprout. It works! It’s actually how I lost my last 10 pounds of baby fat. Sprouts! I love eating out in Boston, sounds like a great restaurant.
Thank you so much Laura! I never knew that about Brussels sprouts!