It’s Friday, friends!
After a long week juggling projects—wedding planning, remodeling, taxes, car errands, and regular work—I’m more than ready for the weekend. My plans are pleasantly low-key: downtime to recharge, a few visits with favorite people, and best of all, sunny weather in the seventies.
If your weekend looks similar and you want a quick, tasty dinner or appetizer, this Brussels sprouts and bacon flatbread is a perfect choice. It’s flavorful, fast, and easy to pull together.
Brussels Sprouts and Bacon Flatbread Pizza Recipe | 1-Minute Video
This recipe highlights a few standout ingredients: Brussels sprouts, bacon, balsamic, garlic, goat cheese (or blue or feta), and of course—carbs. All of them bring bold, complementary flavors that make this flatbread addictive.
The name landed on “Bacon and Brussels Sprouts” because of my love for alliteration—and because they truly are a winning pairing. Best of all, the recipe is incredibly simple.
Start by frying thick-cut bacon until crisp, then transfer it to a plate. Keep about a tablespoon of the rendered bacon grease in the pan—discard excess if there’s too much—then add thinly sliced Brussels sprouts, red onion, and garlic. Sauté for 4–5 minutes until the mixture softens and the garlic becomes fragrant.
Brush store-bought flatbread (naan works great) with olive oil, sprinkle with shredded Mozzarella (and a little Parmesan if you like), and top with the Brussels mixture and crumbled goat cheese. Pop the flatbreads in a 400°F oven for about 8–10 minutes until the cheese melts and the edges turn lightly golden.
When the flatbreads come out of the oven, finish them with a drizzle of balsamic glaze for a sweet-tangy lift. The result is an ultra-flavorful, simple, and shareable flatbread—ideal for a relaxed weekend meal or party appetizer.
Enjoy—and make it a great weekend.
How To Cut Brussels Sprouts | 1-Minute Video
Brussels Sprouts and Bacon Flatbread
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Ingredients
- 2 slices thick-cut bacon, diced
- 8 ounces Brussels Sprouts, thinly-sliced (with ends trimmed and discarded)
- 1 small red onion, peeled and thinly sliced
- 4 cloves garlic, peeled and thinly-sliced
- 2 pieces flatbread (I used store-bought naan)
- 1 tablespoon olive oil
- 1 cup shredded Mozzarella cheese
- 2 ounces crumbled goat cheese, blue cheese or feta cheese
- balsamic glaze*
Instructions
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Preheat oven to 400°F.
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Fry bacon in a large sauté pan over medium-high heat until cooked. Transfer bacon to a separate plate with a slotted spoon and set aside.
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Keep about 1 tablespoon of the remaining bacon grease in the pan (discard extra if there’s too much). Stir in the Brussels sprouts, red onion, and sliced garlic. Sauté for 4–5 minutes, stirring frequently, until the mixture is softened and the garlic is fragrant. Remove from heat and set aside.
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Place the flatbreads on a large baking sheet and brush the tops with olive oil. Sprinkle each flatbread with about 1/3 cup Mozzarella, leaving a 1/2-inch border. Divide the Brussels mixture, bacon, and crumbled cheese evenly between the two flatbreads, spreading it out, then top with the remaining Mozzarella.
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Bake for 8–10 minutes, or until the Mozzarella has melted and the crusts are lightly golden.
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Remove from the oven, drizzle with balsamic glaze, and serve immediately.
Notes
Additional Info
Did you make this?Let me know how it turned out in the comments below!