Bacon Brussels Leek Pizza

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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. I love bacon, it adds an oomph to anything it is added to, this spicy bacon fried rice proves my point! And now, its this pizza. 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

Author: Gaby Dalkin
5 from 4 votes
The ultimate winter pizza combo... Bacon Brussels Leek Pizza for the win!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 4 people


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.


Feeling bold? Make your own pizza crust! But I find the ball of ready made dough at the deli is just as tasty.

Nutrition Information

Calories: 670kcal | Carbohydrates: 65g | Protein: 25g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 1267mg | Potassium: 264mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1255IU | Vitamin C: 26mg | Calcium: 428mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson


  1. 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.

  2. 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 😀

  3. 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!

  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. This flavor combination sounds delicious! I'm always looking for creative new pizza ideas and this one sounds perfect 🙂

  6. Oh my Gaby! I can see why you scarfed the whole thing down at the dinner party. This looks so tasty and I'm thinking I need this for lunch today.

  7. 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!!!

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