Brussels Sprouts & Bacon Flatbread Pizza: Your New Favorite Weeknight Hero
Hey there, friend! Come on in, pull up a stool, and let’s get something sizzling. Is there anything better than the smell of something savory baking in the oven? That warm, toasty, cheesy aroma that just wraps you up like a hug? I think not. And if you’re anything like me, you’re always on the hunt for that perfect meal—the one that feels a little fancy but comes together without a fuss, the one that makes everyone at the table go, “Wow, what’s that?” before they’ve even taken a bite.
Well, consider your search over. Today, we’re making magic with a Brussels Sprouts & Bacon Flatbread Pizza. Now, before you even think it—yes, I know. Brussels sprouts can be a tough sell for some. But trust me on this. When you shave them thin, let them mingle with crispy, salty bacon and plenty of garlic, and pile them onto a golden, crispy flatbread crust that gets bubbly and perfect in mere minutes, they transform into something truly spectacular. This isn’t just a pizza; it’s a flavor experience. It’s the perfect balance of earthy, salty, savory, and downright delicious. It’s the answer to “What’s for dinner?” on a busy Wednesday and the star of your next appetizer spread. So, tie on your favorite apron (the messy one tells the best stories), and let’s create something unforgettable together.
The Little Cabbage That Could: A Kitchen Revelation
I have to confess, my relationship with Brussels sprouts wasn’t always this passionate love affair. For the longest time, they were just those sad, boiled little cabbages my well-meaning but culinarily-challenged aunt would serve at holidays. They were mushy, they were bitter, and they were, frankly, to be avoided at all costs. My real conversion happened entirely by accident. It was a chaotic Tuesday evening. I was raiding the fridge, desperately trying to assemble dinner from the week’s leftover odds and ends. A lonely half-bag of sprouts, a few slices of bacon about to turn, and a leftover flatbread from a failed attempt at homemade naan. In a moment of “what’s the worst that could happen?” inspiration, I shaved the sprouts razor-thin, crisped up the bacon, and threw it all together. The smell that wafted from my oven was nothing short of a miracle. The first bite was a revelation—crispy, salty, cheesy, and utterly transformed. It was a powerful kitchen lesson: sometimes the most incredible dishes are born not from a detailed plan, but from a little chaos and a willingness to play with your food. Now, it’s a story I love to tell, especially to fellow sprout-skeptics. This flatbread has the power to change minds.
Gathering Your Flavor Dream Team
This is where the fun begins! Part of what makes this recipe so brilliant is its simplicity and flexibility. Here’s what you’ll need to gather. Don’t stress if you need to make a swap—I’ve got you covered with plenty of ideas.
- 1 prepared flatbread or naan: This is our fantastic shortcut to a crispy, golden crust without any fuss. I often grab a high-quality store-bought flatbread or even a piece of naan. Chef’s Insight: Look for ones without too many air pockets for the sturdiest base. A pre-baked pizza crust works great too!
- 1 cup shaved Brussels sprouts: The star of the show! Shaving them is key—it makes them tender and lets them get a little crispy at the edges. Pro Tip: You can buy them pre-shaved in many grocery stores to save time, or simply trim the stem and use a sharp knife or mandoline to slice them very thinly.
- 4 slices bacon, cooked and crumbled: Our salty, smoky, crispy flavor booster. Substitution Tip: For a lighter version, try turkey bacon or even pancetta. For a vegetarian twist, skip it and add a pinch of smoked paprika to the sprouts for that smoky depth.
- 1 tablespoon olive oil: To coat our sprouts and help them cook up nicely. Extra virgin gives the best flavor.
- 1 clove garlic, minced: Non-negotiable for that aromatic punch! Chef’s Hack: If you’re in a real rush, a sprinkle of garlic powder works in a pinch, but fresh is best here.
- 1 cup shredded mozzarella or fontina cheese: The glue that holds it all together with its glorious, melty goodness. Mozzarella is classic, but fontina is my secret weapon—it’s creamier and has a slightly nutty flavor that pairs beautifully with the sprouts.
- ¼ cup grated Parmesan: For that sharp, salty, umami kick right at the finish line.
- Salt and pepper to taste: Season as you go! Taste your sprout mixture before it goes on the flatbread.
- Optional: red pepper flakes, balsamic glaze for drizzling: The grand finales! Red pepper flakes add a welcome kick, and a drizzle of syrupy balsamic glaze right before serving cuts through the richness with a touch of sweet acidity. Highly, highly recommended.
Let’s Build Some Pizza Magic: A Step-by-Step Guide
Ready to see how quickly this all comes together? Follow these steps, and you’ll have a restaurant-quality flatbread on your table in under 30 minutes. I’ve packed this section with all my favorite little hacks to ensure your success.
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). This is the perfect temperature to get our flatbread beautifully crisp and the cheese gloriously bubbly without burning. Chef’s Tip: If you have a pizza stone, pop it in the oven now to preheat as well. It will give you an extra-crispy bottom crust! If not, a standard baking sheet is perfectly fine.
Step 2: The Sprout Situation
In a medium bowl, toss your shaved Brussels sprouts with the olive oil, minced garlic, and a good pinch of salt and pepper. Get your hands in there and massage it all together for a minute. This helps to coat every single strand and starts to break them down just a touch, making them even more tender. Why this matters: This step ensures every bite is perfectly seasoned and prevents dry, bland sprouts.
Step 3: Bacon Business
While your oven is heating, cook your bacon if you haven’t already. My favorite method is baking it on a sheet pan at 400°F for about 15-20 minutes—it gets it evenly crispy without the splatter mess of the stovetop. Once cooked and cooled, crumble it into lovely, bite-sized pieces.
Step 4: Assemble with Love
Place your flatbread directly on your preheated pizza stone or onto a baking sheet. Now, let’s build! Start with a base layer of your shredded mozzarella or fontina. This creates a protective barrier that helps prevent the flatbread from getting soggy from the toppings. Next, evenly distribute your oiled and seasoned Brussels sprout mixture. Follow that with your glorious bacon crumbles, and finally, a generous shower of grated Parmesan. Chef’s Hack: Don’t overload the center! Keep toppings relatively even and leave a small border around the edge for the perfect “crust.”
Step 5: Bake to Perfection
Slide your masterpiece into the hot oven and bake for 10-12 minutes. You’re looking for the edges of the flatbread to be deep golden brown, the cheese to be fully melted and bubbling enthusiastically, and the tips of the Brussels sprouts to be kissed with a slight crispness. Ovens vary, so keep an eye on it after the 10-minute mark.
Step 6: The Grand Finale
Carefully remove your flatbread from the oven. Let it rest for just a minute or two—this makes it easier to slice. Now, for the optional but highly recommended flourish: a sprinkle of red pepper flakes for heat and a artistic drizzle of that thick, sweet balsamic glaze. It’s not just for looks; the flavor contrast is absolutely divine.
How to Serve This Stunning Flatbread
This flatbread is incredibly versatile. For a cozy dinner for two, it’s a perfect main event alongside a simple, bright arugula salad dressed with lemon vinaigrette. For a party or game day, slice it into smaller squares or strips for an easy, crowd-pleasing appetizer that will disappear in seconds. I love serving it right on a large wooden cutting board—it adds to that rustic, homemade charm and makes everyone feel right at home. No matter how you serve it, make sure it’s warm! The experience of that first stretchy, cheesy bite is everything.
Make It Your Own: Delicious Variations
The beauty of this recipe is its adaptability. Feel free to get creative and play with these twists!
- Fig & Goat Cheese: Swap the bacon for crumbled creamy goat cheese and add a few thinly sliced fresh figs before baking. The sweet and savory combo is out of this world.
- Everything But the Kitchen Sink: Add thinly sliced red onion, mushrooms, or even some leftover shredded rotisserie chicken for a heartier meal.
- White Sauce Base: Instead of a cheese base, spread a thin layer of garlic herb Alfredo or ricotta mixed with a little lemon zest on the flatbread before adding the other toppings.
- Vegan Delight: Use a vegan flatbread, skip the bacon (or use a plant-based alternative), and use your favorite vegan mozzarella and Parmesan. The sprouts and seasonings carry so much flavor!
- Apple & Walnut: Add very thin slices of apple and a handful of toasted walnuts for a fantastic fall-inspired version.
From My Kitchen to Yours: A Few Parting Thoughts
This recipe has become such a staple in my home that I hardly even measure anymore. It’s a feel, a vibe. I’ve made it for fussy toddlers (who surprisingly gobble it up), for impressive dinner parties, and for countless solo nights where I just wanted to treat myself. It’s evolved from that first chaotic Tuesday experiment—I now almost always use fontina cheese, and the balsamic glaze is a permanent fixture. One funny kitchen story? I once was so eager to eat it that I slid the whole thing off the pizza peel and directly onto the oven coils. Let’s just say dinner was delayed, and my kitchen smelled… interesting. A reminder to always flour your peel! This flatbread is more than just a recipe; it’s a reminder that the best food is often simple, shared, and made with a dash of adventure.
Your Questions, Answered!
Q: My flatbread got soggy in the middle. What happened?
A: The most common culprit is overloading with toppings, especially wet ones. Remember, the cheese base acts as a barrier, so don’t skip it! Also, ensure your sprouts are thoroughly dried after washing and are just coated in oil, not swimming in it. Finally, baking directly on a preheated stone or a hot baking sheet helps crisp the bottom instantly.
Q: Can I make this ahead of time?
A: You can do some prep ahead! Shave the Brussels sprouts, cook and crumble the bacon, and shred the cheese. Store them separately in airtight containers in the fridge. Assemble just before you’re ready to bake for the crispiest results. I don’t recommend baking it fully ahead of time as the crust will lose its crunch.
Q: My Brussels sprouts are burning before the cheese melts!
A: Ah, an oven that runs hot! If you notice the sprouts are getting too dark too quickly, simply lay a loose piece of aluminum foil over the top of the flatbread for the last few minutes of baking. This will shield the toppings and allow the cheese and crust to finish cooking without burning.
Q: I can’t find shaved Brussels sprouts. What’s the best way to shave them at home?
A: No problem! First, trim off the dry end stem. Then, using a very sharp chef’s knife, carefully slice them as thinly as possible from top to bottom. You can also use the slicing attachment on a food processor for super quick, uniform results. Just be careful of your fingers!
Brussels Sprouts & Bacon Flatbread Pizza
Description
Hey there, friend! Nothing smells quite like a cheesy, savory flatbread baking in the oven. Today, we’re making Brussels Sprouts & Bacon Flatbread Pizza—a weeknight hero that feels a little fancy but comes together in a flash. Thinly shaved Brussels sprouts, crispy bacon, aromatic garlic, and melty cheese on a golden, crunchy flatbread. It’s earthy, salty, cheesy, and utterly irresistible. Perfect for a cozy dinner or a crowd-pleasing appetizer.
Ingredients
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1 prepared flatbread, naan, or pre-baked pizza crust
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1 cup shaved Brussels sprouts (pre-shaved works great)
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4 slices bacon, cooked and crumbled (or turkey/pancetta)
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1 tablespoon olive oil
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1 clove garlic, minced
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1 cup shredded mozzarella or fontina cheese
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¼ cup grated Parmesan cheese
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Salt and pepper, to taste
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Optional: red pepper flakes, balsamic glaze for drizzling
Instructions
Step 1: Preheat & Prep
Preheat oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat for a crispier crust.
Step 2: Prep the Brussels Sprouts
Toss shaved Brussels sprouts with olive oil, garlic, salt, and pepper. Massage lightly to coat evenly.
Tip: This helps tenderize the sprouts and ensures every bite is flavorful.
Step 3: Cook Bacon
Bake bacon at 400°F (200°C) for 15-20 minutes or cook on stovetop until crispy. Cool and crumble into bite-sized pieces.
Step 4: Assemble Flatbread
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Place flatbread on preheated stone or baking sheet.
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Layer shredded cheese first to prevent sogginess.
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Spread Brussels sprouts mixture evenly.
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Top with bacon crumbles and Parmesan.
Tip: Leave a small border around the edge for a perfect crust.
Step 5: Bake
Bake for 10-12 minutes until cheese is melted and bubbly, sprouts tips are slightly crispy, and edges are golden brown.
Tip: If sprouts brown too quickly, cover loosely with foil for the last few minutes.
Step 6: Serve
Remove from oven and let rest 1-2 minutes. Sprinkle with red pepper flakes or drizzle balsamic glaze if desired. Slice and serve warm.
Notes
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Avoid soggy flatbread: Cheese base prevents moisture from making the crust soft.
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Prep ahead: Shave sprouts, cook bacon, and shred cheese in advance. Assemble just before baking.
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Shaving Brussels sprouts: Trim stem, slice thinly with a sharp knife or food processor.
Nutrition
- Calories: 320 cal Per Serving
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 9g
- Cholesterol: 40mg
Nutritional Information*
*This is an approximate estimate for informational purposes only, calculated for 1 serving based on 4 servings per flatbread.
- Calories: 320
- Fat: 21g
- Saturated Fat: 9g
- Cholesterol: 40mg
- Sodium: 520mg
- Carbohydrates: 22g
- Sugars: 2g
- Protein: 14g
Final Thoughts
This Brussels Sprouts & Bacon Flatbread Pizza is more than just a collection of ingredients; it’s a philosophy of cooking. It’s a reminder that incredible food doesn’t require complexity. It’s about understanding how techniques like shaving and preheating can transform simple components, and it’s about the strategy of creating a meal that delights the senses without draining your energy.
It’s a recipe that builds confidence. It encourages you to see potential in overlooked ingredients and to trust your instincts to create something uniquely and wonderfully yours. It’s the kind of dish that turns a regular Wednesday into a small celebration—a testament to the fact that a little bit of crispy bacon, a lot of shaved sprouts, and a perfectly baked crust can be a true act of everyday magic. So here’s to many more quick, delicious, and satisfying meals that leave everyone at the table happy and your kitchen peacefully, blissfully clean.
