Pear, Bacon, Crispy Brussels Sprouts & Blue Cheese Pizza

Good morning, world! I know it won’t probably be morning (or quite-so-early morning by the time you read this). I’m writing this at 6 am on a Saturday, and I feel like I’m the only one awake it the city.  It’s actually strange to have such quiet, because we have a very full apartment.

My friend Marnie is staying with us this weekend with her two little sweeties, 4 years old and 3 months old. So that makes 7 humans and a big dog in our 2-bedroom unit. And there is nothing that makes me happier. I could easily squeeze more in – we still have two unoccupied sofas and a camping mattress available!

That’s actually why I put my kids together in the same room from the time baby Everett was 6 months old. I want them to get used to sharing space. And if we continue living in small (cozy?) homes, I want to always prioritize a place for office/guest room. I think even if we decided to have more babies, I’d just keep cramming them into the “kids’ room”. (But that’s not an actual discussion, mom, put down the phone.)

If there is the tiniest silver lining to living far from where you grew up, or having close friends in other cities, it would be this: whenever we do see each other, we all stay together under the same roof and have lots of quality time in a way that people who live in the same city don’t. Breakfasts at home and late-night chats and hours and hours of sofa time with cups of tea and magazines.  It’s my favourite.

I don’t think there’s anything more comforting than a home full of voices and people lounging and mouths to feed. It’s something that I feel grateful for, that I get to have so many visitors and sleepovers.

I made this brussels sprout pizza/flatbread for book club a few weeks ago (which is more of a cook club because half of us never read the book – but there’s always food!). I’m sharing because I think it makes a great fall appetizer – blue cheese, bacon, pears, dates and crispy brussels sprouts with a drizzle of sticky balsamic reduction. The only thing I might do differently is double the sprouts, because everyone loved them.

For the dough, I used the Artisan Bread in 5 Minutes a Day recipe.  I often have a batch of the dough in my fridge, I love it.  But feel free to use any pizza dough recipe you like, or storebought.


Pear, Bacon, Crispy Brussels Sprouts & Blue Cheese Pizza

Prep Time 15 minutes
Cook Time 16 minutes
Servings 6


  • 1 lb pizza dough I use this a grapefruit-sized piece of this recipe:
  • 4 tbsp olive oil divided use
  • 3 heaping tablespoons crumbled blue cheese divided use
  • 1 ripe pear cored, thinly sliced
  • 4 slices bacon
  • 6 brussels sprouts
  • salt
  • 5 soft dates coarsely chopped
  • flaky salt
  • Balsamic reduction optional


  • Preheat oven to 450ºF.  Position rack on the lowest position. Roll out dough on a well-floured surface and transfer to a parchment-lined 9x13" baking sheet. (I roll it up on a rolling pin to transfer it, using lots of flour.)
  • Drizzle 3 tablespoons of the olive oil over dough. Top with sliced pear, then sprinkle with 2 tablespoonfuls of the blue cheese and chopped dates. Bake 10 minutes.
  • Meanwhile, cook bacon in a frying pan or microwave until just starting to crisp; drain on paper towels. Separate leaves from brussels sprounts and toss with remaining olive oil and a pinch of salt.
  • Top flatbread with brussels sprout leaves and bacon. Cook 6-8 minutes more, until crust is golden and sprouts and bacon are crisp.  Sprinkle with remaining blue cheese, a sprinkle of flaky salt and a drizzle of balsamic reduction, if desired.

Last Updated on May 30, 2023 by Jennifer Pallian BSc, RD

0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments
11 years ago

Okay, this looks so good, I am thawing out salmon right now. My sweetie pie will think I am a gourmet.

11 years ago

Just made this tonight… phenomenal!

Katharine Coldiron
Katharine Coldiron
12 years ago

I keep making this and it keeps being unbelievably delicious. I don’t follow your blog regularly, I found this recipe via a Google search, but after my husband and I gobbled these tacos for the third incredible time, I just wanted to let you know how wonderful this recipe is.  

Carl T Spackler
Carl T Spackler
12 years ago

These turned out great last night. I am going to use the corn salsa for other dishes as well.  Thanks for sharing!

Rose Mary
Rose Mary
12 years ago

I have this sizzling away, preparing for dinner tonight!

Jamie Schmid
Jamie Schmid
12 years ago

can you specify how big is a ‘portion’ as in weight, size etc. i’m not sure how much to use for this recipe but i’d love to try it!

1 2 3 10

Join the Foodess Tribe

Be the first to get new recipes and science-based cooking and baking tips straight to your inbox for free

Would love your thoughts, please comment.x