Bacon & Brussels Pizza Recipe
North Country bacon, roasted brussel sprouts, fontina cheese
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Mix Dough
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
- 5
Roast Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim the Brussels sprouts, halve them, and toss them with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
- 6
Cook Bacon
In a skillet over medium heat, cook the bacon slices until crispy. Remove and let drain on paper towels, then chop into pieces.
Pizza Assembly and Baking
- 7
Preheat Oven
Preheat your pizza stone or baking sheet in the oven to 475°F (245°C).
- 8
Shape Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired pizza shape and thickness.
- 9
Add Toppings
Transfer the rolled-out dough to a pizza peel or baking sheet. Sprinkle with Fontina cheese, evenly distribute the roasted Brussels sprouts, and top with chopped bacon. Finish with a sprinkle of Parmesan cheese.
- 10
Bake Pizza
Carefully slide the pizza onto the preheated stone or sheet. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
- 11
Serve
Remove the pizza from the oven, let it cool for a few minutes, slice, and serve hot.
