Brussels Sprouts Pizza with Honey, Figs and Bacon

Honey, figs, bacon, Brussels sprouts, burrata cheese and a balsamic reduction top this flavorful artisan-style Brussels sprouts pizza.

I’m sitting at my dining room table—my makeshift office—with a big cup of French-pressed coffee and a collection of birthday-party props scattered across the table. Today I’m celebrating my three-year blog anniversary with a pink-and-leopard themed photo shoot. My talented friend and photographer Stacy Keck captured the shoot, and I’m excited to share the photos soon.

Before the photo styling began, I wanted to share this delicious pizza. I’ve been finding a lot of inspiration at my local farmers market over the past two years, where seasonal produce and friendly vendors spark ideas for new recipes. A recent find—fresh figs—prompted me to pair them with roasted Brussels sprouts, crispy bacon and creamy burrata for a savory-sweet pizza that’s both surprising and comforting.

I came home from the market with a basket full of figs, Brussels sprouts and burrata cheese and set out to combine them into a memorable pizza. The result is a crisp thin crust brushed with olive oil, piled with bacon and tender Brussels sprouts, dotted with sweet honey-coated figs and finished with torn burrata and a glossy balsamic reduction.

Ingredients

Pizza Dough

½ cup water
¼ oz yeast
2 cups all-purpose flour
¼ tsp salt

Honey Fig & Bacon Brussels Sprouts Pizza

2–3 slices bacon, chopped
2 cups Brussels sprouts, ends trimmed and quartered (or shredded)
½ cup balsamic vinegar
1 cup fresh figs, quartered
1 tbsp honey
¼ cup olive oil
4 oz burrata cheese (or fresh mozzarella)

Note: You can use store-bought pizza dough or a pre-made crust to save time. If making dough from scratch, the simple recipe above yields a thin, crisp crust when rolled thin and baked hot.

Honey Fig Bacon Brussel Sprouts Pizza Ingredients

Instructions

Make the Dough

Combine the water and yeast in a large bowl and let sit 5–10 minutes until bubbly.
Add the flour and salt, mixing until a firm dough forms. Add a touch more water if needed.
Knead the dough for about 5 minutes, then place it in a lightly oiled bowl. Cover and let rise for 30–45 minutes.

Prepare the Toppings

In a large skillet over medium-high heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a plate and reserve the rendered fat in the skillet.
Add the quartered Brussels sprouts to the bacon fat and sauté 8–10 minutes until tender and lightly browned. Remove from heat and set aside.
In a small saucepan, bring the balsamic vinegar to a boil, then reduce heat and simmer until reduced by about half into a syrupy consistency. Watch closely to prevent burning.
In a small bowl, toss the quartered figs with the honey to coat.

Assemble and Bake

Preheat the oven to 425°F (220°C). On a floured surface, roll the risen dough into a thin crust.
Brush the dough lightly with olive oil to create a golden, crisp edge.
Scatter the cooked bacon and sautéed Brussels sprouts over the crust. Add the honeyed figs evenly across the surface.
Tear the burrata into small pieces and distribute them across the pizza so pockets of creamy cheese melt into the toppings.
Drizzle the balsamic reduction over the assembled pizza just before baking or immediately after—both work well for a bright balsamic finish.
Bake for 12–15 minutes, until the crust is golden and the cheese is soft and slightly melted.

Honey Fig Bacon Brussel Sprouts Pizza Recipe

Let the pizza rest for a few minutes after baking so the cheese sets slightly, then slice and serve. The contrast of sweet honeyed figs, savory bacon, caramelized Brussels sprouts and silky burrata is what makes this pizza special.

Notes & Tips

Vegetarian option: Omit the bacon and sauté the Brussels sprouts in 2 tbsp olive oil until caramelized.
Cheese swap: If burrata is unavailable, fresh mozzarella works well; tear or slice and scatter across the pizza.
Figs: Use ripe but firm fresh figs; if fresh figs aren’t available, lightly warmed dried figs can substitute, though the texture will differ.
Balsamic reduction: Cook the vinegar over medium-low heat and reduce gently—a faster boil risks burning and becoming bitter.
Make-ahead: Prepare the balsamic reduction and honeyed figs in advance and reheat briefly before assembling.

Nutrition (approximate per serving)

This pizza is a celebration of contrasts: sweet figs and honey, salty bacon, earthy Brussels sprouts and creamy burrata all finished with a bright balsamic glaze. It’s perfect for a casual dinner or when you want to impress with a unique, seasonal pie.