Oh boy it’s been a minute since my last pizza post! I think all the holiday and winter related posts got in the way, and I almost forgot entirely about sharing new pizza ideas. That said, pizza was a focus when we were in Italy last fall, so I fully intend on doing a complete “How To” guide for pizza making in the near future. I’m by no means an expert, but I can share a few tips and tricks when it comes to making homemade dough, shaping said dough into a round-ish shape, and successfully transferring your pizza into the oven.
For the time being we’re focused more on toppings, which is why I’m sharing this tasty little combo of Brussels sprouts and bacon. Paired with fontina cheese, this one is a winner. Using ghee and bacon fat to cook the Brussels brings incredible flavor, so I really wouldn’t skip over it. As I’ve mentioned many times before, anyone can become an at-home pizza maker with ease by investing in a pizza stone and peel. They make the process so much simpler.
Give it a try and let me know what you think! Also, if you have any pizza ideas or recommendations, send them my way and you may inspire the next episode in our series.
Brussels, Bacon & Fontina Pizza
Place pizza stone on bottom rack of the oven and preheat to the highest temperature. Allow the stone to heat for at least 30 minutes after the oven has reached the desired temperature to ensure it’s retaining heat.
In a large skillet, cook the bacon strips until crisp. Transfer from the pan to a paper towel-lined plate to drain. Set aside. Pour off half of the bacon fat and add the ghee to the pan. Season the Brussels sprouts with salt and pepper, and add to the skillet, stirring occasionally until they are browned and cooked through.
On a large floured surface, form your dough into an even round. Sprinkle cornmeal on your pizza peel, and transfer the dough to the peel prior to adding toppings. Generously brush the dough with olive oil and sprinkle with garlic. Spread the cheeses and Brussels sprouts evenly on top.
Carefully, but quickly, slide the pizza onto the stone and bake for about 8 minutes, or until crust is golden and cheese is melted. Once done, pull your pizza out of the oven using the pizza peel. Crumble the cooked bacon over top, sprinkle some red pepper flakes and salt, and enjoy!
Refine Cooking Tips
I like my Brussels sprouts a little charred, but do keep in mind that they will get a little extra cooking time in the oven as well.