Pizza Wednesday with this fluffy and hearty Brussels Spout Bacon Pizza. Is Pizza Wednesday actually a thing, I don’t know, but I sounds super cool! 🙂
Homemade dough with fresh yeast and covered with crispy brussels sprouts, bacon and cheddar cheeeeese. Absolutely delicious. And the ground base is cottage cheese, which give this pizza extra flavor and juiciness.
One of the most important parts is the pizza dough. How often do you guys have the problem, that the pizza crust does not raise up, or is just getting hard. But not this time. And I tell you why – this pizza dough is made with fresh yeast, which makes certainly the difference. While preparing you already smell the difference between fresh yeast and active dry yeast. Dissolving the yeast ensures that it spreads better in the dough, the sugar drives the fermentation process. Our Burrata Artichoke Pesto Pizza with Rucola is made with active dry yeast. But we did the trick and it is raising as well! 🙂 You have to try it!
Brussels Sprout and Bacon is a combo we all might know. I remember this side dish from my grandmother, who always served it with meat and some potatoes. It simply reminds me on my childhood. So this time, we spiced things up and put this combo on the pizza and it is absolutely worth trying it.
What I really love about pizza; you can literally put any combination of food, even sweet ingredients, on it and make a pizza out of it. Make your next pizza from scratch with our recipe and you will have a fairly healthy pizza to eat.
Feel free to sprinkle over more cheese, if you wish. This time we really wanted the flavors of brussels sprouts and bacon to be the main stars on our pizza.
If you make this fluffy super delicious Brussels Spout Bacon Pizza, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
Brussels Sprout Bacon Pizza
- 1 cube Fresh Yeast
- 1 tsp Sugar
- 500 g Wheat Flour
- Pinch of Salt
- 4 tbsp Olive Oil
- 200 g Cottage Cheese
- 4-5 Slices of Bacon cut in pieces
- 200 g Brussels Sprouts stems removed and sliced
- 150 g Cheddar Cheese
- 1 tsp Worecestershire Sauce
- 2 pcs Garlic Cloves minced
- Salt & Pepper to taste
- 2 tbsp Olive Oil
- Crumble the yeast in 300 ml of lukewarm water and dissolve it with the sugar while stirring
- In a big bowl, add the flour and press a hollow in the middle. Pour yeast water into the trough and mix with some flour from the edge to a batter. Cover and leave to rise in a warm place for about 30 minutes
- When the batter already grew, add 1 tsp salt and the olive oil to the pizza dough and stir in. Knead the pizza dough with floured hands for about 5 minutes until it is smooth. (Tipp: If the dough is too firm, you can add a little lukewarm water. If the pizza dough is too soft and sticky, knead in a little more flour)
- After kneading, shape the pizza dough into a ball and cover and leave to rise in a warm place for another 30 minutes. The yeast dough should roughly double its volume
- Meanwhile preheat the oven to 220ºC and prepare a baking sheet with parchment paper
- Knead the pizza dough again thoroughly for about 10 minutes after leaving. Half the dough for 2 normal size pizza, quarter the dough for four small pizzas. Pull the dough apart with your floured hands until you get 2 medium sized or four pizza dough patties
- Heat a large skillet over medium heat. Cook the bacon pieces until lightly browned. Stir in the Worecestershire sauce, garlic and brussels sprouts. Cook for about 1 minute or until brussels sprouts soften. Season with salt and pepper and set aside to cool
- Gently ladle and spread half of the cottage cheese on the dough
- Spread half of the brussel sprouts/bacon mixture on the pizza. Finish it, by spreading half of the cheese, and season with additional salt and pepper if desired
- Bake for 20-25 minutes or until the crust is golden and slightly charred. While the first pizza is baking, repeat the stretching and topping instructions with the second pizza
- Allow each pizza to cool for a few minutes, then slice and serve
- Enjoy your Beastfeast!