Bacon and Brussels Sprouts Flatbread

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You’re all well aware of the weekly What’s Gaby Cooking pizza night! I might not post a pizza or flatbread every week on the blog - but you can bet we have it for dinner on the regular. I’m constantly adding new flavor spins to these carb-y treats and today it’s this Bacon and Brussels Sprouts Flatbread!

Bacon and Brussels Sprouts Flatbread from (@whatsgabycookin)


There are some things in life that go really well together. Cookies and Cream. Grilled Cheese and Tomato Soup. Ice Cream and Chocolate Sauce… the list goes on. And on that list is Bacon and Brussels Sprouts. Throw that on top of a piece of Stonefire Naan flatbread and add some Fontina cheese and it’s perfection. And easy to whip up too! This flavor combo happens anytime we have leftover Brussels Sprouts which is often because I make them on a weekly basis as part of my meal prep!

Bacon and Brussels Sprouts Flatbread from (@whatsgabycookin)

What happens if you don’t have leftover Brussels on hand? Any winter-y vegetable would be great here! Roasted Butternut Squash, Broccolini, Pumpkin, Carrots… they all work with the bacon, fontina, flatbread situation! You’ll want to add this into the regular rotation… trust me!

Bacon and Brussels Sprouts Flatbread from (@whatsgabycookin)


Bacon and Brussels Sprouts Flatbread

Author: Gaby Dalkin
5 from 1 vote
I’m constantly adding new flavor spins to pizza and flatbread and today it’s this Bacon and Brussels Sprouts Flatbread!
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Dinner
Cuisine American
Servings 2 servings


  • 2 Original Stonefire Naan bread
  • Olive oil for brushing
  • 1 garlic clove thinly sliced
  • 2 cups shredded fontina cheese
  • 1-2 cups roasted brussels sprouts halved
  • 4 slices cooked bacon broken into bite sized pieces
  • salt and pepper to taste
  • Red pepper flakes


  • Preheat oven to 400 degrees F.
  • Brush the tops of the naan bread with the olive oil and sprinkle a few slices of garlic.
  • Scatter the tops of the naan with the cheese and Brussels sprouts. Transfer the Stonefire naan in the oven for 6-10 minutes until the cheese is melted. Add the bacon on top and dust with Red pepper flakes and salt and pepper.
  • Remove from the oven. Slice on a bias and serve.


I love to give you these recipes as ideas of what cheese goes with which veggies. Feel free to switch things up.

Nutrition Information

Calories: 984kcal | Carbohydrates: 66g | Protein: 51g | Fat: 57g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 179mg | Sodium: 2202mg | Potassium: 342mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1543IU | Vitamin C: 38mg | Calcium: 828mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking

** This post is brought to you by Stonefire. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**


  1. Bacon and Brussel Sprouts sure sounds like a perfect match. Thank You for sharing this!
    I love cooking and I've mostly referred to your recipes and the dishes have always been succulent.

  2. Made this tonight and it was SO good. The combination of the fontina, garlic, bacon, and Brussels sprouts... Perfect!

  3. Love this! I love sprouts so much and they go so well with bacon! This sounds like the most perfect festive pizza!

    Rachael xx.

5 from 1 vote (1 rating without comment)

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