Bacon Brussels Leek Pizza

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

Bacon Brussels Leek Pizza from

Omg, whoa. This week was bananas. I’m looking forward to a relaxing weekend AND maybe, just maybe, I’ll put my computer down for a hot second and relax! (easier said than done!) One thing is for sure this weekend, and that’s this Bacon Brussels Leek Pizza! It’s from the mastermind behind all the food styling on my site Adam Pearson. I’ve told you guys about Adam before, but he just gets me. And every single time I go over for dinner, I’m seriously blown away. A few weeks back he made Bacon Brussels Leek Pizza and I proceeded to eat the entire thing. Never mind the 5 other people at the dinner party, I went to TOWN! It’s the perfect combination of flavors and I guarantee it will be your new favorite!! PINKIE PROMISE!

Bacon Brussels Leek Pizza from

Bacon Brussels Leek Pizza

Bacon Brussels Leek Pizza


    For the Pizza:
  • 2 leeks, cleaned, tough greens removed and cut into thin half circles
  • 2 tablespoons olive oil
  • 1 recipe Homemade Pizza Dough
  • 1-2 cups smoked gruyere, shredded
  • 1 large ball fresh mozzarella, torn into pieces
  • 4 strips cooked bacon
  • 1 cup brussels, sliced
  • For the Roasted Garlic Paste
  • 3 tablespoons olive oil
  • 1 head garlic
  • Pinch chili flakes
  • 3 tablespoons shredded parmesan


    For the Pizza:
  1. Bring a medium sauté to medium high heat with the olive oil. Add the sliced leeks and sauté for 6-8 minutes until soft. Season with salt and pepper and set aside.
  2. Pre-heat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. For the Roasted Garlic Paste
  8. Pre-heat your oven to 450 degrees F.
  9. 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.
  10. 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

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  1. Oh WOW!! Brussels and leeks are two of my favorites!! I have never yet done them together on a pizza, but that is about to change!!! I can harvest both from my garden right now, so I think this is on the menu for tomorrow!!!

  2. Pingback: The Sunday Dish
  3. This flavor combination sounds delicious! I’m always looking for creative new pizza ideas and this one sounds perfect 🙂

  4. Love the recipe! A good pizza with bacon is rare to find, but this is near perfection. I’ll substitute the mozzarella for some goat cheese for even more taste, other than that, it is just perfect!


  5. We made this for dinner tonight and it was a huge hit – my son asked that it be his birthday dinner for his eighth birthday. Only things I did differently was use Whole Foods neopolitan pizza dough instead of making my own and I sautéed the leeks in some of the bacon fat instead of using olive oil. Delicious!

  6. That pizza looks delicious! I never try pizza recipe with brussels and leek, so I think that will be the next one on my pizza day 😀

  7. I made this last night and it was so indulgent. I changed the recipe a tiny bit, because I had some ricotta I wanted to use, so I made the garlic oil with ricotta too, and it was DELISH. The combination of of toppings with the gruyere cheese is mouth watering. My fiance says anything without red sauce doesn’t count as pizza, but let’s just say he changed his tune after eating this.

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