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Brussels Sprouts and Bacon Pizza

Yield: 2 servings 1x
Prep: 10 minsCook: 40 minsTotal: 50 minutes


  • 1 pound pizza dough
  • ½ cup balsamic vinegar
  • ½ cup dried cranberries
  • ¼ cup sugar
  • 1 teaspoon corn starch, optional
  • 6 ounces fresh Brussels sprouts
  • ½ 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


  1. Bring pizza dough to room temperature.
  2. 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.
  3. 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.
  4. Cut each Brussels sprout in half the long way. Larger sprouts cut into three. Set aside.
  5. Cook bacon until not quite crisp and still a little chewy. Drain on paper towels and cut into one inch pieces.
  6. Place pizza stone in oven and preheat to 550 degrees or as hot as your oven can get.
  7. Dust pizza peel with corn meal.
  8. Dust counter with flour and press dough out to at least 14 inches in diameter then place on dusted pizza peel.
  9. 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.
  10. Arrange slices of Brussels sprouts and cooked bacon over cheese then top with remaining mozzarella.
  11. Bake the pizza for 7-9 minutes or until the bottom is browned and the top is bubbly.
  12. Immediately shave some Asiago cheese over the top with a vegetable peeler and cut for serving.

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