Bacon and brussels sprouts pizza

This is the perfect make-ahead pizza dough that sits and slowly rises in the fridge over three days, creating great flavour to your pizza base. Top it with a homemade white sauce made of sour cream cream and parmesan and finish with crispy bacon and brussels sprouts.

• makes

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp (40 ml) olive oil
• 100 g good quality bacon or speck, cut into lardons
• 4 cups brussels sprouts, sliced
• salt and black pepper
• 1 cup shredded mozzarella cheese

All-in pizza dough (makes 4 balls dough)

• 1 kg strong bread flour or Tipo 00 flour
• 650 ml water
• 20 g salt
• 7 g sachet instant dry yeast
• 3 tbsp olive oil

Parmesan cheese sauce

• ½ cup sour cream
• ½ cup thickened cream
• ½ cup grated parmesan, plus extra

Chilled resting time: 3 days

Instructions

1. For the pizza dough, combine all the ingredients in a stand mixer fitted with the dough attachment. Knead until a smooth dough forms. Divide into 4 equal pieces and transfer to individual plastic containers of about 3 cups capacity with airtight lids. Place in the fridge for 3 days. Remove the dough from the fridge about 30 minutes before cooking. Stretch the dough out on a piece of baking paper to the same size as an oven-proof pan that can fit in the oven. This recipe only uses 2 balls of the pizza dough.
2. Heat a large frying pan over medium heat and add the olive oil. Fry the bacon until lightly browned, then add the brussels sprouts and cook until just wilted and beginning to caramelise. Season with a little salt and pepper.
3. For the parmesan cheese sauce, combine the ingredients in a medium bowl and mix well. Top the pizza base with the white sauce, cheese and scatter with half of the bacon and brussels sprouts mixture.
4. Heat your oven grill as high as it can go. Heat the frying pan over high heat until very hot. Transfer the baking paper sheet holding the pizza into the frying pan and place under the grill. Cook for about 5-10 minutes, or until the pizza is cooked through and risen. Top with a drizzle of olive oil, black pepper and parmesan. Repeat for one more pizza.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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