Bacon Brussels Leek Pizza – What’s Gaby Cooking

TGIT! Let’s celebrate this doozy of a week with Bacon Brussels Leek Pizza!

Bacon Brussels Leek Pizza from (@whatsgabycookin)

We’re on the up and up over here. If you’ve been following along on Instagram… the whole family was down for the count at sometime in the last few days. It’s been a whirlwind but this Bacon Brussels Leek Pizza is giving me all the life! It’s a medley of flavors combined into one of the most perfect fall/winter themed pizzas I’ve ever had. There’s a roasted garlic paste as the sauce. It’s heavenly on it’s own and even better on a pizza. Cheese, obviously. Sweet sweet leeks that are cooked in olive oil paired with Brussels Sprouts leaves that get a little crispy in the oven. And obviously… bacon. For that salty kick. It’s truly my favorite pizza to date.

Bacon Brussels Leek Pizza from (@whatsgabycookin)

Need a few more pizza recipes to whet your palate:

Bacon Brussels Leek Pizza


The ultimate winter pizza combo… Bacon Brussels Leek Pizza for the win!

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Dinner

Cuisine American

For the Pizza:

  • 2 leeks cleaned, tough greens removed and cut into thin half circles
  • 2 tablespoons olive oil
  • 1 lb Pizza Dough
  • 1-2 cups smoked gruyere shredded
  • 1 large ball fresh mozzarella torn into pieces
  • 4 strips cooked bacon
  • 1 cup Brussels sprouts, trimmed and leaves separated

For the Roasted Garlic Paste

  • 3 tablespoons olive oil
  • 1 head garlic
  • Pinch chili flakes
  • 3 tablespoons shredded parmesan

For the Pizza:

  • Bring a medium sauté to medium high heat with the olive oil. Add the sliced leeks and sauté for 12-14 minutes until soft, stirring often to ensure they don’t brown. Season with salt and pepper and set aside.

  • Pre-heat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.

  • Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.

  • Once your 2 pizza doughs are flat and ready to be heated, use a spoon to spread the roasted garlic paste all around the dough leaving a little bit for the crust.

  • Top each pizza with half of the shredded cheese, fresh mozzarella, sautéed leeks and sliced brussels sprouts. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is perfect.

  • Remove pizza from the oven and top with the cooked bacon. Season with salt and pepper and additional red pepper flakes if needed slice and serve.

For the Roasted Garlic Paste

  • Pre-heat your oven to 450 degrees F.

  • Trim the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the head of garlic up in the foil and transfer to the oven to roast for 40 minutes.

  • Once soft, remove the head of garlic from the oven and carefully pop out the individual garlic cloves into a bowl. Add the remaining olive oil, red pepper flakes and the parmesan cheese. Mash the mixture together with a fork and use as needed for the pizza.

Photo by Matt Armendariz / Food Styling by Adam Pearson

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Link to the original: Original Source Link