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Seasonal Eats: Roasted Brussels Sprouts and Bacon Pizza

Remember the Pan Roasted Brussels Sprouts with Bacon in a Dijon Cream Sauce from a couple of weeks ago? Well, I hope you got around to trying it, because we're using it again to create one of the best homemade pizza's you'll try this season. One of versatile things about that Brussels sprouts recipe is if you have leftovers or want to just roast a few more, you can easily make a second meal later in the week utilizing a store-bought fresh or frozen pizza dough.

Once your dough is thawed and room temperature, just knead and roll it out on a floured surface — and no, the dough doesn't need to be perfectly round — I like going for a more rustic look with my homemade pizzas!

Preheat the oven to 425 degrees, lightly brush the top of the dough with olive oil and bake 12-15 minutes until golden and bubbling.

Once the dough is out of the oven, spread a layer of the Dijon cream (recipe here) and sprinkle with fresh Parmesan cheese.

Layer the pizza with the Brussels and bacon, finishing with an additional drizzle of the Dijon cream and a final sprinkle of Parmigiano-Reggiano. Then return to the oven until the cheese is melted and the pizza is heated throughout another 12-15 minutes.

 Serve immediately with your favorite Chianti or full-bodied Italian white wine.

This pizza makes for a rustic seasonal favorite that can be served as an appetizer or enjoyed as a main course.

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