Smoky Brussels Sprouts Pizza with Caramelized Onions

Happy Pi Day! This week I’m celebrating pizza with a veggie-forward pie that highlights smoky flavors: smoked mozzarella and bacon play beautifully with shredded Brussels sprouts. A quick tip: don’t overload your pizza with toppings. Less is more—especially for home-baked pies—so treat the ingredient amounts as a guide and keep the balance light for a crisp, flavorful crust and well-cooked toppings.

Shredded Brussels sprouts, thinly sliced peppers and onions, a touch of chile, and a sprinkle of bacon make this pizza bright, smoky, and layered with texture. It’s surprising how well Brussels sprouts work here—try them and you might be converted.

• 1 ball Neapolitan-style pizza dough
• 1 garlic clove, very thinly sliced
• 2 strips thick-cut smoked bacon, cut into pieces
• 4 ounces smoked mozzarella
• 1/4 pound Brussels sprouts, thinly sliced and leaves separated by hand
• 1/8 red bell pepper, very thinly sliced (about 8–10 slices)
• Red onion, peeled and thinly sliced into 4–5 rings (you’ll have most of the onion left over)
• 1 Fresno chile, thinly sliced (or another hot chile)
• Extra-virgin olive oil
• Generous pinch of coarse sea salt, to finish

Instructions

1. Preheat your oven to its highest temperature (typically 500–550°F). Place a baking stone or steel on the middle rack and allow it to preheat for at least one hour so the surface is very hot.
2. Lightly flour your work surface and hands. Gently pat the dough into a circle, rotating as you go. Use your fingertips to press down around the edge to form a rim; you can also use the heel of your hand to stretch the dough. Transfer the stretched dough (about 12–13 inches in diameter) to a piece of parchment or a pizza peel dusted with semolina for a crisp bottom and easy release. When your oven and stone are thoroughly preheated, you’re ready to assemble.
3. Heat a skillet over medium and cook the bacon for 12–15 minutes until it’s slightly crisp but still a bit fatty. Drain on paper towels and set aside.
4. Drizzle 1–2 teaspoons olive oil over the dough and scatter the garlic slices. Layer the smoked mozzarella first, then pile on the Brussels sprouts (you may not use all of them). Arrange the bell pepper, red onion, and chile slices across the pie, then sprinkle the bacon on top. Slide the pizza onto the preheated stone or steel and bake 6–8 minutes, until the crust is golden with browned spots and the cheese is melted. Let the pizza rest a minute, then finish with a drizzle of olive oil and a generous sprinkle of coarse sea salt.