Bacon Brussels Sprout Grilled Pizza
Bacon Brussels Sprout Grilled Pizza. The day after Christmas is always the biggest let down so comfort food is totally necessary. Grilled pizza definitely has that comforting feel when you need it most. This one is super cheesy, has tons of crispy sprouts and applewood bacon, and best part there’s a layer of herby balsamic sauce underneath all that mozzarella. I mean just SO good. Maybe have this with a cocktail too because it’s still the holiday season for another week, you know?!
Anyone else have major scaries the day after Christmas?! It’s all the hype, and then it’s over just like that. That means you totally need a comfort meal. But make it fun at the same time, after all it’s technically still the holiday season. This year we did a pizza night for the big day after Christmas let down. Pizza is always fun especially when you grill it.
Get everyone’s favorite toppings together and fire up the grill! Make some festive cocktails. Maybe get the New Years Eve vibe going. Add a little bubbly to your cocktails, or maybe go for a fun Moscow Mule. Serve some fun appetizers. We paired our pizzas with a Blue Cheese Wedge Salad. SO good and SO refreshing with the pizza.
It’s the day after Christmas, sure. But it doesn’t have to be boring! Pizza night definitely makes things FUN! And it’s an easy dinner with an easy clean up which is what we all need after a huge couple days of cooking in the kitchen! Cheers ;) !!
Ingredients:
1 Pizza Dough (homemade or store-bought)
1 1/2 cups Brussels sprouts; shredded
5 thick-cut slices bacon; chopped
3 tablespoons of olive oil; divided
salt and pepper
1 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme leaves
red pepper flakes
4 ounces of shredded mozzarella
Directions:
On a parchment lined baking sheet lay the Brussels sprout and bacon. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Roast in a 425 degree oven for 20 - 25 minutes.
In a small bowl combine the remaining tablespoon of olive oil, honey, balsamic vinegar, thyme leaves, and red pepper flakes.
Meanwhile roll out the pizza dough; transfer the dough to the grilling pan spraying the pan first with olive oil.
Place grill pan on medium-high grill, close the grill and flip the dough after brown (this should take about 5 minutes but keep an eye on it so it doesn’t burn)
Flip over and assemble the toppings: spread the dough with the balsamic herb mix, lay down the mozzarella, and top with the roasted Brussels sprouts and bacon. Cook until crust is crispy and cheese is melted.
