Say it together: bacon fat brussels sprouts.
Bacon and brussels sprouts are an irresistible combo. Smother them in mozzarella and blue cheese, throw in a layer of jammy caramelized onions, and you’ve found the flatbread of your dreams.
Caramelizing onions isn’t difficult, but it does require time and attention. Keep the pan heat on medium and watch the onions closely, stirring every few minutes as they soften, turn translucent, and start to change color. Stir constantly during the last ten minutes, as the onions will start to stick to the bottom of the pan. If they seem about to burn, feel free to stir a tablespoon of water into the pan to loosen the brown bits sticking to the bottom, but don’t be tempted to add more oil. You’re not trying to fry the onions, just melt them down into a mass of sticky, jammy goodness.
Starting in a cold pan and cooking at a low steady temperature is the key to the crispiest bacon. For the best results, arrange the bacon pieces in a single, even layer (it’s all right if it creeps up the sides of the pan) and cook, untouched, until golden brown before flipping. This allows for the most complete and even fat rendering. The bacon will continue to cook a bit more once it’s on the pizza, so pull it from the pan once it’s just crisp. You don’t want it flabby, but you also don’t want it incinerated.
Layers of bacon fat brussels sprouts, sticky sweet onions, crispy bacon, mozzarella, and blue cheese all loaded on a crispy pizza crust. Whether you’re looking for a fresh option for pizza night or fun appetizer for your holiday party, this flatbread is sure to please. And sure, leftovers can be refrigerated for 3 days and reheated under the broiler—but that won’t be necessary. Because you won’t have any.
Enjoy!
Bacon, Blue Cheese, and Brussels Sprouts Flatbread
(Makes 2)
1 lb. ready-made pizza dough
4 tbsp. extra-virgin olive oil, divided
2 red onions, thinly sliced
1 tsp. kosher salt, divided
4 strips thick-cut bacon, cut into ½” pieces
½ lb. brussels sprouts, trimmed and thinly sliced
1 cup (4 oz.) shredded mozzarella cheese
¼ cup crumbled blue cheese
Special equipment: two large pans, 1 metal sheet pan
Method
Set pizza dough out to allow to come to room temperature while preparing onions, bacon, and sprouts.
Heat 2 tablespoons oil in a large pan over medium heat. Add onion and ½ teaspoons salt and cook, stirring occasionally, until soft and deeply caramelized, 25-30 minutes. (If onions start to stick before they’re already caramelized, add a tablespoon water to the pan to deglaze and continue to cook.) Season with vinegar and ½ teaspoon salt to taste and continue to cook until jammy, 4-5 minutes more. Remove from heat and set aside.
Meanwhile, arrange bacon in a second large pan in a single layer. Set over medium heat and cook undisturbed, until golden on the bottom, 5-7 minutes. Continue to cook until just crisp, about 2 minutes more. (Bacon will render more on the pizza.) Remove from pan and set aside. Reserve pan.
Return bacon pan (with bacon fat) to medium-high heat. Add brussels sprouts and ½ teaspoon salt and cook, tossing frequently, until bright green and just tender, 2-3 minutes. Remove from heat and set aside.
Arrange oven racks in the upper and lower thirds of the oven and preheat oven to 425 degrees. Dust 2 baking sheets with flour.
Lightly flour a work surface and a large metal baking sheet. On floured work surface, divide pizza dough into two even balls and stretch each dough ball out into a long rectangle, about 10”x6”. Place one on floured baking sheet.
Spread half of the caramelized red onions over each rectangle of dough, leaving a a ½” rim around the edges. Top with ¾ of the mozzarella cheese, then scatter brussels sprouts and crispy bacon over top. Sprinkle with remaining mozzarella cheese. Crumble the blue cheese over top.
Bake until crisp on the bottom and melted and bubbling on top, 15-20 minutes. Slice and serve.
Originally posted November 19, 2023.
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