Elevate Your Homemade Pizza: Gourmet Brussels Sprouts and Bacon Pizza with Smoked Gouda & Balsamic Glaze
Prepare to transform your perception of homemade pizza with this extraordinary creation: a Brussels sprouts and bacon pizza, generously adorned with savory mushrooms, thinly sliced red onion, and rich smoked Gouda. Baked to absolute perfection on a piping hot pizza stone, this culinary masterpiece is then finished with a luxurious drizzle of sweet and tangy balsamic glaze. These imaginative pizza topping ideas promise to inspire you to craft your own gourmet bistro-style pizzas right in your kitchen, delivering an unforgettable dining experience that rivals your favorite restaurant.
Why Craft a Gourmet Bistro Pizza at Home?
For many, including myself, the act of making homemade pizza is one of the most fulfilling culinary adventures. It’s incredibly rewarding, immensely fun, and consistently brings a sense of joy and accomplishment. Perhaps it’s because pizza holds a special place as a favorite food, or maybe it’s the sheer creative freedom it offers. Regardless, pizza is a wonderfully flexible dish, and the possibilities for inventive pizza topping ideas are truly endless. This is precisely why I rarely settle for a simple cheese or pepperoni pizza; I’m perpetually driven to experiment and explore new flavor combinations.
This particular recipe is designed to elevate your homemade pizza from ordinary to an impressive bistro-quality dish. We achieve this sophisticated status by incorporating a few “gourmet” ingredients, such as delicately shaved Brussels sprouts, aromatic smoked Gouda cheese, and a luscious balsamic glaze. The magic happens when these more distinctive flavors are harmoniously paired with beloved, comforting pizza classics like crispy bacon, earthy mushrooms, and pungent red onion, all bound together with melty mozzarella. This thoughtful combination ensures a delightful balance between the familiar and the wonderfully unexpected.
Introducing Brussels sprouts to a pizza might sound adventurous, especially if you have a family of picky eaters. Initially, my family wasn’t particularly enthusiastic when I mentioned Brussels sprouts were on the menu. However, the inclusion of savory bacon proved to be the perfect gateway. Bacon has a universal appeal that often encourages even the most skeptical palates to try something new. Much to my delight, and their surprise, this Brussels sprouts and bacon pizza was an absolute hit with everyone. As a devoted fan of Brussels sprouts myself, this recipe was a dream come true, offering a fantastic way to enjoy this often-misunderstood vegetable in a fresh and exciting context.
Essential Ingredients for Your Brussels Sprouts and Bacon Pizza
Don’t let the term “gourmet” intimidate you. While some ingredients might sound fancy, they are all surprisingly easy to find and prepare. Let’s delve into what makes this Brussels sprouts and bacon pizza truly special:
- Pizza Dough: The foundation of any great pizza. While you can certainly use your favorite store-bought or pre-made crusts for convenience, I am particularly fond of my own Sam Adams Beer Pizza Dough. The beer adds a unique depth of flavor and a fantastic texture that elevates the entire pizza. Whichever dough you choose, ensure it’s fresh and at room temperature for easier handling.
- Flavorful Dough Glaze: Instead of a traditional tomato sauce, we’re using a simple yet incredibly aromatic glaze for the dough. This mixture consists of high-quality extra virgin olive oil, finely minced garlic, a pinch of salt and pepper, and a generous dash of Italian seasoning. This savory blend infuses the crust with a rustic, herbaceous flavor reminiscent of the olive oil dip served with warm bread at an upscale Italian restaurant. It provides a rich and fragrant base that perfectly complements the robust toppings.
- The Star Toppings:
- Brussels Sprouts: Fresh Brussels sprouts are key here. To achieve the ideal texture on a pizza, they need to be shaved very thinly. The easiest method is to cut each sprout in half, lay the cut side flat on your cutting board, and then slice it into fine, ribbon-like strands. This ensures they cook quickly and evenly, becoming tender-crisp rather than tough. Their slightly bitter, earthy notes are a wonderful contrast to the other rich ingredients.
- Bacon: Crispy, crumbled bacon brings that irresistible smoky, salty, and savory element that makes this pizza so appealing, especially to those hesitant about Brussels sprouts. Cook your bacon until it’s perfectly crisp, then crumble it into bite-sized pieces. You can even use pre-cooked bacon pieces as a time-saving shortcut.
- Red Onion: Thinly sliced red onion adds a subtle sweetness and a mild, piquant crunch. Its vibrant color also contributes to the visual appeal of the pizza. If you prefer a milder onion flavor, you can briefly sauté the slices before adding them.
- Mushrooms: Sliced white button mushrooms lend an earthy, umami flavor and a tender texture. To make preparation even simpler, opt for pre-sliced mushrooms available in most grocery stores. Alternatively, cremini (baby bella) mushrooms would also be an excellent choice for a deeper, more robust mushroom flavor.
- The Cheese Duo:
- Smoked Gouda Cheese: This is a game-changer! Smoked Gouda offers a distinct, nutty, and wonderfully smoky flavor that sets this pizza apart. Its creamy texture melts beautifully.
- Mozzarella Cheese: To balance the intensity of the Gouda, we combine it with classic shredded mozzarella. Mozzarella provides that quintessential stretchy, melty quality and a mild, milky backdrop, preventing the smoked Gouda from becoming overwhelming. This cheese pairing creates a harmonious flavor profile that is both complex and comforting.
- Balsamic Glaze: It’s truly astonishing how a simple drizzle of this sweet and tangy condiment can transform the entire flavor of the pizza. I discovered its magic on my Pizza Margherita and now consider it an essential finishing touch for many pizzas. The glaze adds a vibrant, acidic counterpoint that brightens all the rich and savory flavors. Look for pre-made balsamic glaze in the oil and vinegar aisle of your grocery store, or easily make your own by reducing balsamic vinegar.
Simplified Steps for Perfect Brussels Sprouts and Bacon Pizza Preparation
When I first embarked on making this Brussels sprouts and bacon pizza, I was pleasantly surprised by how quickly and effortlessly it came together. One moment I was assembling ingredients, and the next, I was eagerly biting into a hot slice, almost burning my mouth in my excitement! Here’s a streamlined guide to bringing your own gourmet pizza dream to life:
- Prepare Your Dough: Begin by either making your pizza dough from scratch or preparing your chosen pre-made crust. If you’re seeking a fantastic recipe, I wholeheartedly recommend my Sam Adams Beer Pizza Dough, known for its incredible flavor and texture. Ensure your dough has come to room temperature for easier rolling.
- Preheat Your Oven and Pizza Stone: This step is absolutely crucial for achieving a perfectly crispy crust. Place your pizza stone in the oven and preheat to 450°F (232°C). Once the oven reaches temperature, allow the stone to heat for an additional 15-20 minutes. This extended preheating time ensures the stone is thoroughly saturated with heat, which is vital for cooking the center and bottom of the pizza crust all the way through without overcooking the toppings.
- Prepare the Dough Glaze: While your stone is heating, combine the extra virgin olive oil, minced garlic, kosher salt, fresh cracked pepper, and Italian seasoning in a small bowl. Stir well to create your aromatic dough glaze.
- Roll and Transfer the Dough: On a generously floured surface, carefully roll out your pizza dough to your desired thickness and shape. A thin crust works beautifully for this recipe. Once rolled, swiftly and carefully transfer the dough onto the piping hot pizza stone in your oven. The dough will begin to cook immediately upon contact, setting the stage for a crisp base.
- Assemble Your Toppings: As soon as the dough is on the stone, lightly brush its surface with the prepared olive oil-garlic-seasoning mixture. This acts as a delicious flavor barrier and prevents the crust from becoming soggy. Next, evenly distribute the shredded mozzarella and smoked Gouda cheeses over the dough. Then, scatter the shaved Brussels sprouts, crumbled bacon, sliced red onion, and mushrooms. Arrange them artfully to ensure every bite includes a delightful mix of flavors and textures.
- Bake to Perfection: Return the pizza stone with your fully topped pizza to the oven. Reduce the oven temperature slightly to 425°F (218°C) to prevent the cheese and delicate toppings from burning prematurely. Bake for 10-12 minutes, or until the crust is beautifully golden brown, the cheeses are bubbly and melted, and the Brussels sprouts show slight caramelization at their edges.
- Finish and Enjoy: Once baked, carefully remove the pizza from the oven. Let it cool for just a minute or two before generously drizzling with the balsamic glaze. Slice, serve immediately, and savor every gourmet bite of your homemade bistro pizza!
Expert Tips for Perfect Homemade Pizza
Achieving restaurant-quality pizza at home is entirely possible with a few key techniques and considerations. Here are some last tips to help you master your Brussels sprouts and bacon pizza, and any homemade pizza you create:
- The Critical Role of the Pizza Stone: Without a doubt, thoroughly preheating your pizza stone is the most important factor in making exceptional pizza with fresh dough at home. A screaming hot stone mimics the intense heat of a brick oven, instantly crisping the bottom of the crust and preventing it from becoming soggy. Don’t rush this step—that extra 15-20 minutes of heating after the oven reaches temperature makes all the difference. If you don’t have a pizza stone, a pizza steel is an even better alternative, as it holds and transfers heat more efficiently.
- Dough Handling Expertise: Always roll out your pizza dough on a generously floured surface. This prevents the dough from sticking and tearing, making it much easier to work with. Keep a small bowl of flour nearby to dust your hands and rolling pin as needed.
- Seamless Dough Transfer: To transfer the rolled-out dough from your counter to the hot pizza stone without mishap, use your rolling pin as a helpful tool. Simply drape the dough over the rolling pin, lift it, and gently unroll it onto the preheated stone. Work quickly to minimize heat loss from the stone. A pizza peel, lightly dusted with cornmeal or flour, is also an invaluable tool for this step.
- Smart Shortcuts for Busy Days: To significantly cut down on preparation time, take advantage of modern grocery store conveniences. Many stores in the US now carry pre-diced red onion, pre-cooked and crumbled bacon pieces, and pre-sliced mushrooms. These handy shortcuts can be lifesavers when you’re short on time but still crave a gourmet homemade meal.
- Baking Sheet Alternatives: If you don’t possess a pizza stone or steel, you can certainly use a heavy-duty baking sheet. However, I cannot guarantee the same level of crispy crust result. The primary challenge is to cook the crust thoroughly without burning the cheese on top, which cooks much faster. If using a baking sheet, preheat it in the oven just as you would a pizza stone. For ovens equipped with a convection setting, consider turning the convection fan off once the pizza is in. This reduces the circulating hot air, allowing the crust more time to cook through before the cheese starts to brown excessively.
- Homemade Balsamic Glaze: If you can’t find pre-made balsamic glaze at your local store, don’t despair! It is incredibly simple to make at home. A quick internet search will yield dozens of straightforward recipes, typically involving simmering balsamic vinegar until it reduces to a thick, syrupy consistency. It’s a worthwhile endeavor for a truly fresh and vibrant glaze.
- Customization is Key: While this recipe is fantastic as written, feel free to experiment with other additions. A sprinkle of fresh thyme or rosemary could complement the Brussels sprouts beautifully. A touch of red pepper flakes would add a gentle heat, or perhaps some caramelized onions for an extra layer of sweetness.
Discover More Creative Pizza Topping Ideas & Recipes
Once you’ve experienced the joy of creating a gourmet pizza like this Brussels Sprouts and Bacon masterpiece, you’ll undoubtedly be eager to explore more unique pizza topping ideas. Here are some other delightful pizza recipes to inspire your next homemade pizza night:
- Chicken Cordon Bleu Pizza
- Texas BBQ Pizza
- Big Green Egg Pizza Margherita
- The Cuban Pizza
- French Onion Pizza
- Cranberry Sausage Pizza
- Monte Cristo Pizza
Remember, this particular recipe often utilizes my Sam Adams Pizza Dough, made with beer for a distinctive flavor. And for a classic touch, don’t forget to check out my Homemade Pizza Sauce, featuring the delicious notes of wine and garlic.
Brussels Sprouts and Bacon Pizza
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Equipment
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pizza stone
Ingredients
- ½ prepared recipe
Sam Adams Beer Pizza Dough - 2 Tbsp extra virgin olive oil
- 2 cloves garlic minced
- ½ tsp kosher salt
- ¼ tsp fresh cracked pepper
- ½ tsp Italian seasoning blend
- 1 cup fresh shaved Brussels sprouts
- 6 pieces bacon cooked and crumbled
- ½ cup thinly sliced red onion
- 4 oz sliced white button mushrooms
- 1 cup shredded smoked Gouda cheese
- 1 cup shredded mozzarella cheese
- ¼ cup balsamic glaze
Instructions
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Heat the oven to 450°F (232°C) with the pizza stone placed inside. For optimal crispness, allow the stone to heat for an additional 15 minutes after the oven reaches temperature to ensure it’s thoroughly hot.
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In a small bowl, combine the olive oil, minced garlic, kosher salt, fresh cracked pepper, and Italian seasoning to create your fragrant dough glaze.
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Carefully remove the preheated pizza stone from the oven using oven mitts and place it on a heat-safe surface, such as your stove top.
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On a well-floured surface, roll out your pizza dough to your desired thickness. Gently transfer the dough onto the hot pizza stone. Immediately brush the dough with the olive oil mixture.
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Evenly layer the dough with the shredded Brussels sprouts, crumbled bacon, thinly sliced red onion, sliced mushrooms, and finally, both the smoked Gouda and mozzarella cheeses.
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Reduce the oven heat to 425°F (218°C) and bake the pizza for 10-12 minutes, or until the crust is golden brown and cooked through, and the cheese is bubbly and lightly browned.
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Once out of the oven, allow the pizza to cool slightly, then generously drizzle with balsamic glaze before slicing and serving. Enjoy your gourmet creation!