Serves 4
75 min
Honey Fig and Bacon Brussels Sprouts Pizza
Recipe GLPRd9c6fb094b00ca
A gourmet flatbread pizza featuring a homemade yeast dough topped with crispy bacon, caramelized brussels sprouts, fresh figs sweetened with honey, creamy burrata cheese, and a rich balsamic reduction. This Mediterranean-inspired pizza combines savory and sweet flavors for an elegant main course.
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Ingredients
¼ oz active dry yeast
½ cup warm water
2 cups all-purpose flour
¼ tsp salt
2-3 slices bacon, chopped
2 cups brussels sprouts, trimmed and quartered
½ cup balsamic vinegar
1 cup fresh figs, quartered
1 tbsp honey
¼ cup olive oil
4 oz burrata cheese
Directions
In a large bowl, combine the warm water and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is activated.
Add the flour and salt to the yeast mixture and stir until a shaggy dough ball forms. If the dough seems too dry, add a small amount of water one tablespoon at a time.
Transfer the dough to a clean work surface and knead for 5 minutes until smooth and elastic. Place the dough into a large oiled bowl, cover with plastic wrap or a kitchen towel, and allow it to rise in a warm place for 30-45 minutes until doubled in size.
While the dough rises, cook the chopped bacon in a large skillet over medium-high heat for 5-7 minutes until crispy. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the bacon grease in the skillet.
Add the quartered brussels sprouts to the hot bacon grease in the skillet. Cook for 8-10 minutes over medium-high heat, stirring occasionally, until the brussels sprouts are tender and lightly caramelized. Remove from heat and set aside.
In a small saucepan, bring the balsamic vinegar to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes until the vinegar reduces to approximately half its original volume and becomes syrupy. Set aside to cool slightly.
While the balsamic reduces, combine the quartered fresh figs and honey in a small bowl and gently toss to coat. Set aside.
Once the dough has finished rising, preheat your oven to 425°F. Transfer the dough to a clean, lightly floured work surface and gently stretch it into a thin, even pizza crust, about ¼-inch thick. Transfer to a pizza pan or baking sheet.
Brush the entire surface of the dough crust with the olive oil. Distribute the crispy bacon and roasted brussels sprouts evenly over the oiled crust. Scatter the honey-coated figs across the pizza.
Tear the burrata cheese into small pieces and distribute them randomly across the pizza topping.
Drizzle the cooled balsamic reduction over the entire pizza in a decorative pattern.
Bake in the preheated 425°F oven for 12-15 minutes until the crust is golden brown and cooked through. Remove from the oven and let cool for 1-2 minutes before slicing and serving.
