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Pita Pizza with Brussels Sprouts and Bacon

Pita Pizza with Brussels Sprouts and Bacon

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Updated July 17, 2017


cloves garlic, peeled and crushed


cup red onion, cut into thin strips

1 1/2

cups Pepper Jack cheese with jalapeño, grated


cup Brussels sprouts, cut into very thin strips


slices bacon (bacon), cooked and chopped into small pieces

Dried red pepper flakes (crushed red pepper), to taste

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  • 1

    Preheat the oven to 425°F. Line a cookie tray with parchment paper.

  • 2

    Use a small bowl to mix the crushed garlic and olive oil. Set aside.

  • 3

    Use a kitchen brush to paint the pita with the olive and garlic mixture (set the leftover oil aside). Place strips of onions on the pita and then a layer of shredded cheese.

  • 4

    Mix the Brussels sprouts with the rest of the oil and garlic in a medium bowl. Stir until well combined. Add a layer of Brussels sprouts over the cheese followed by a layer of bacon. Season with salt and red pepper flakes to taste.

  • 5

    Bake for 10-12 minutes or until the bread is crunchy and cheese has melted.

Expert Tips

  • To cook the bacon just place them in a pan over medium heat and cook until crunchy.

No nutrition information available for this recipe

More About This Recipe

  • I've been preparing pizza with pita bread for a long time because it's so easy, we always have it hand and the texture is crunchy and irresistible. This time I prepared them with Brussels sprouts and bacon… delicious!This pizza is a little spicy due to the pepper Jack cheese, the garlic and red pepper flakes. If you're making this pizza for kids, I recommend using mozzarella cheese and less garlic. Enjoy!

Hellooooo, autumn. Scratch your itch for pie in a fraction of the time it takes to roll out a traditional crust.

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Brussel Sprout Flatbread - A really quick flatbread that's topped with red peppers, brussel sprouts, bacon, and blue cheese. Easy to make and big on flavor!

One of the most difficult parts about running Macheesmo for the last three years isn’t finding new stuff to post. I always thought that would be a problem, but it turns out there is a very long list of recipes I want to try.

The problem is that when I find a really good recipe that I love, I often never have a chance to re-make it!

Betsy has comes to terms with this as well and pines for many archives meals. I always give her dibs to pick meals when we have a from-the-archives cooking night.

I’m telling you this story because this post is kind of a re-post. Astute readers will notice that it’s very similar to my brussel sprout pizza recipe.

In truth, I wanted to make that recipe again because I absolutely love it. But I did change it up a bit because I didn’t have time to make pizza dough from scratch.

Using pre-made flatbreads like I did in this Brussel Sprout Flatbread recipe is a shortcut I use occasionally if I’m pressed for time but still want a decent pizza.

For this recipe, you will need a medium bowl, a medium saucepan, a colander, a 9- or 10-inch cast-iron skillet, and a slotted spoon.

Trim the bottoms of the Brussels sprouts and peel away any loose or discolored leaves. If the sprouts are small, cut them in half pole to pole. If they are larger, slice them pole to pole about ¼-inch thick. Fill a medium bowl with ice water and set it near the stove. Bring a medium saucepan of water to a boil over high heat. Add 2 teaspoons salt and the sprouts, then cover, return to a simmer and cook until the sprouts are just tender, no more than 1 minute. Drain immediately in a colander, plunge the sprouts into the ice water, and leave them just until cooled, no longer. Drain again and dry completely on layers of paper towels set aside.

If using slab bacon, cut it into ¼-inch-thick slices, then crosswise into ¼-inch pieces if using thick-cut bacon, cut crosswise into ¼-inch pieces. Add the bacon to a 9- or 10-inch cast-iron skillet along with a teaspoon or two of olive oil. Cook over low heat, stirring occasionally, until the bacon is crisp and rendered, about 10 minutes, depending on the bacon. Using a slotted spoon, transfer the bacon to a plate (don’t bother draining it on paper towels) set aside. There should be a couple tablespoons of fat in skillet if there is less, supplement with olive oil.

Set the skillet over high heat. Turn the sprouts into the hot fat and sear them, tossing only occasionally, until well browned, about 5 minutes. Avoid overzealous stirring—it will interrupt their browning. Add the garlic, farro, pecans, and bacon. Toss to combine and warm the farro, about 15 seconds. Taste for seasoning, adding salt as needed. Add the vinegar, maple syrup, and pepper, then toss to combine. Serve hot.

Pita Pizza with Brussels Sprouts and Bacon - Recipes

The waning days of Autumn and Roasted Brussels Sprouts are a delicious combination. This is just a basic recipe, but there is a reason -- it's just plain good.

These pint-sized cabbages take on a nutty flavor when roasted. It's the difference between a boiled or baked potato -- I prefer mine baked.

My latest stop motion animated recipe video is a short one. Because all I did was remove the old yellowed leaves and tough stem, slice some of them in half, drizzle with olive oil, season with salt and pepper, and finally finishing them off with a half hour of roasting.

When I run across a 10 ounce package at my local 99c only Store, I always pick up a couple. I also have another recipe, Brussels Sprouts in Spicy Sour Cream -- just click here.

With Thanksgiving and Christmas right around the corner grab a bag of these edible ornaments, to set out along with your roasted bird, and give the Grinchiest of Chefs recipe a try. So until you pick some up, allow me entertain you with my latest animated recipe video, Roasted Brussels Sprouts.

To view or embed from YouTube, click here.

  • 10 ounces Brussels sprouts - or enough to fill a roasting pan. Whole and/or sliced in half, lengthwise.
  • 2 tablespoons olive oil
  • Salt and pepper to taste

To prepare Brussels sprouts, remove any outer yellowed old leaves.

Thinly slice off stem ends and . Cut Brussels sprouts in half lengthwise. You can leave the smaller ones whole -- I like to mix it up. Of course you can just leave them all whole, they will be more tender in the middle.

Arrange into one layer on a baking sheet or pan. Drizzle Brussels sprouts with olive oil. You can slide around Brussels sprouts in the pan to coat all sides.

Cook uncovered in a 350 degree oven for about 30 minutes. Done when some of the Brussels sprouts leaves are lightly browned.

To make them more tender, just cover the baking Brussels sprouts with foil, or use a baking dish with a cover. You may need to add an extra 10 minutes -- done when easily pierced with a fork or knife.


Crumble the fresh yeast (or add the contents of sachet) into mixing bowl and add all the ingredients except the extra flour and mix well. Add sufficient of the extra flour to form a soft dough that can be knead very well by hand on a floured surface for 6 – 8 minutes. Alternatively knead with dough hook on your electric mixing machine for 4 – 5 minutes until smooth and elastic. Flour the bowl and return the dough, cover and allow to rise for about an hour or until completely doubled in volume.
Knead down the dough and pinch off balls the size of a small apple for large pitas or the size of a large egg for smaller pitas. Sprinkle with flour, cover with a cloth and allow to rise for 20 minutes.
Roll out the balls on a well floured surface into either round or oval pitas 12 – 15 mm thick. Sprinkle generously with flour, cover with a cloth and allow to rise for a further 20 minutes.
In the meantime place ungreased, firm baking trays which will not warp, into the oven while preheating the oven to 200 °C and place the pitas on the hot trays to ensure that they will puff up and become hollow during baking.
Place the pitas in the hot oven and reduce the heat to 190 °C and bake for about 8 – 10 minutes or until puffed and just discoloured, but not brown.

Yields: about 16 – 24 pitas, depending on size.

Best if served soon after or within a day of baking or toast or fry in shallow oil.
Freeze in large containers to prevent breaking. Thaw and treat as above.
Pitas can be filled with a variety of meats like beef or chicken strips, mince (curried, spicy cajun or savoury), pulled pork, lamb or chicken. Add salad ingredients as preferred. Cottage cheese, mayonnaise or hummus (chick pea dip) and tzatziki (coarsely grated cucumber and yogurt) is ideal to spoon inside the pocket before adding the rest of fillings. Grilled vegetables (especially brinjal) and falafel (chick pea croquettes) makes a great vegetarian option.

Photo and recipe posted by: Elsabie Templeton.

Nota en foto: Stephanie Kohrs Ferreira
Gisteraand was pita aand. Variasie was blaarslaai, tamatie, komkommer, gebraaide sampioene, kaas, maalvleis en hoenderrepies. Ek het roomkaas en soetrissiesous in myne gebruik. Vir die hoenderrepies het ek ‘n hoenderborsie in repies gesny, laat lê in ongegeurde joghurt, en toe in broodkrummels gerol met sout en speserye. Daarna is dit in die oond gebak by 180 °C vir sowat 15 minute. Ek het die resep gehalveer en sewe 76 g deegballe en een 46 g deegballe uitgekry. Die kleiner een het baie beter vir my gewerk.

Bacon Wrapped Brussel Sprouts

Maple syrup pairs perfectly with the saltiness from the bacon, and a little bit of cracked black pepper really gives these bad boys the perfect kick (similar to candied bacon ).

Serve them alongside a simple lemon aioli and some spicy chili maple syrup for the yummiest appetizer ever!

The best appetizers can be made in advance, and these are no exception!

Prep brussel sprouts with bacon in the morning before anyone even arrives. They only take about 18 minutes in the oven, meaning you can pop them in once the party has started!

Bacon wrapped brussel sprouts also travel well, making them the perfect potluck option. I am not saying it’s a competition (that’s totally what I’m saying), but your dish will be the first one gone. Trust me!

A lot of bacon wrapped brussel sprouts recipes use a toothpick to secure them, but this recipe is the perfect way to avoid having to toothpick each bacon wrapped brussel sprout!

Brussels Sprouts, Bacon and Leek Fritters

Fritters are a Southern classic. This version features nutritious Brussels sprouts, fresh leeks, and crispy bacon. Serve them with a vinaigrette for dipping as a meal or even as a light snack!

image credit: bellalimento / Paula Jones
Get the recipe here for Brussels Sprouts, Bacon and Leek Fritters


Nutrition (per roll up, yields 7): 314 calories, 7.2 g fat (1.5 g saturated), 312 mg sodium, 45.8 g carbs, 2.6 g fiber, 11 g sugar, 15.3 g protein (calculated with Greek yogurt cream cheese)

This will look almost as tasty on your Instagram feed as it will be IRL in your mouth! Strawberries and cream cheese (we opted for a Greek yogurt variety) rolled up inside a French toast battered flatbread is then drizzled with pure maple syrup.


Cut bacon into 1-inch pieces, cook over medium heat until crispy.

Drain on papper towelling and discard excess fat. Set aside.

Roll pizza dough onto a baking sheet coated with cooking spray pat into a 13 x 11-inch rectangle or a 12-inch circle.

Bake at 400° for 8 minutes.

Remove crust from oven, and spread the tomato sauce evenly over the crust.

Arrange tomato slices and cheese slices on crust, leaving a ½-inch border.

Bake at 400° for 12 minutes or until cheese melts and crust is golden.

***Combine ½ teaspoon oil and vinegar, stirring with a whisk.***

Sprinkle pizza evenly with basil and bacon bits.

Just a question on the step regarding the oil and vinegar part.

Is that a typo? copied accidentally? or an actual step?

What will you do with the oil and vinegar afterwards?


Thanks for the comment. It was a typo and just edited the recipe. Happy Cooking :)

Watch the video: Ricotta, Bacon and Brussels Sprouts Pizza (August 2022).