Brussels Sprout and Bacon Pizza

If you think Brussels sprouts are just for Christmas dinner, this pizza will change your mind. Crispy bacon lardons, sweet caramelised onion, and shredded sprouts on a bubbling mozzarella base - it sounds unlikely but it works brilliantly. The high heat of a pizza oven chars the edges of the sprouts, giving them a nutty sweetness that pairs perfectly with the salty bacon.

Ingredients

• 1 pizza dough ball (see our Classic Neapolitan Pizza Dough recipe)
• 80g mozzarella, torn or sliced
• 40g Brussels sprouts, roasted or sauteed and halved
• 60g bacon lardons, fried until crispy
• 40g caramelised onion
• 20g Parmesan or mature cheddar (optional)
• Olive oil
• Cracked black pepper

Method

1. Preheat your pizza oven to 450-500°C. While it heats, prepare your toppings - fry the bacon lardons until crispy and halve the roasted sprouts.
2. Stretch your dough to about 12 inches on a well-floured surface. Transfer to a floured peel.
3. Brush the base lightly with olive oil. Scatter the mozzarella evenly across the surface.
4. Distribute the Brussels sprouts, crispy bacon lardons, and caramelised onion across the pizza. Add a grating of Parmesan or cheddar if using, and a grind of black pepper.
5. Slide into your oven and cook for 90-120 seconds, turning regularly with a turning peel for even charring.
6. Finish with a small drizzle of olive oil. A drizzle of honey over the top adds a brilliant sweet-savoury contrast if you fancy it.