It doesn’t get much better than the satisfaction of making and enjoying your very own homemade pizza. It takes a little time and some pre-planning, but the results are worth it. The directions look long, but don’t be overwhelmed. The crust seriously comes together in a few minutes and then sits in the refrigerator until you’re ready. It is a very friendly and happy dough.
I saw this topping combination over at
Shutterbean and it has since become a favorite. I up the ante and use the bacon drippings with balsamic vinegar to wilt the shredded brussels sprouts resulting in a very flavorful “salad” on top of the pizza.
I also make two pizzas at the same time and use the
Love and Olive Oil method for freezing the second pizza. This way you have a homemade frozen pizza at your fingertips whenever you just need pizza. We all have pizza emergencies, right?
4 1/2 C. all-purpose flour
1 1/2 t. kosher salt
1 t. yeast
1/4 C. extra virgin olive oil
1 3/4 C. water (cool from the tap)
Combine all ingredients by hand and knead a bit until incorporated. The dough will be very sticky, but not wet.
Place dough in an oiled bowl and place in the refrigerator. Keep in the fridge for at least one day and up to three days. (If using only half, form the other half into a dough ball with floured hands. Coat lightly in oil and place in a plastic bag. Freeze up to 3 months.)
Take the dough out of the refrigerator 2 hours before you plan on making the pizza. Lightly flour your working surface and keep the flour handy for adding to the dough. If the dough is too sticky, add more flour. Place the dough on your floured surface and with a floured rolling pin or stretching gently with your hands, form into a 9 inch pizza. If the dough springs back and does not want to roll out or stretch properly, leave it to rest a few minutes and try again when it’s more cooperative.
Wilted Brussels Sprouts and Applewood Smoked Bacon Pizza
Enough for 2 – 9 inch pizzas, toppings adapted from Shutterbean
The recipe below makes enough dough and toppings for 2 – 9 inch pizzas. You can cut the ingredients in half and make one pizza or follow the directions below for freezing the second pizza. I loved the applewood smoked bacon, but feel free to use your favorite. Omit the bacon and substitute olive oil for the drippings to make this vegetarian. This dough will allow you to make up to 12 inch pizzas, but if you plan to freeze, the 9 inch size fits nicely in a large ziploc freezer bag. Use a 9 inch round cake pan to easily guide you to the correct size.
3 slices of applewood smoked bacon
10 brussels sprouts, thinly sliced and pulled into shreds
1/2 large red or white onion, in thin, half moon slices
4 cloves of garlic, minced
3 T. reserved warm bacon drippings
2 T. balsamic vinegar
2 C. mozzarella, shredded
1 C. sharp cheddar, shredded
1/2 t. red pepper flakes
Preheat oven to 500 degrees F with a cast iron pizza pan or pizza stone inside.
Cut bacon into 1/4″ slices and cook in a medium skillet over medium heat. Cook until crispy, but not too crisp because it will cook more once the pizza goes in the oven. Transfer to a paper towel lined plate to drain and reserve 3 tablespoons of the the warm bacon drippings.
In a bowl combine the shredded brussels sprouts, onion, garlic, bacon drippings and balsamic vinegar. Toss with your hands until the brussels sprouts have wilted a bit and all is coated.
Prepare two pieces of parchment paper, large enough for your finished pizzas. Place 9 inch pizza dough on each piece of parchment. Use half of each cheese to top one pizza and then the rest to top the second pizza. With your hands, scoop out the coated brussels sprouts, garlic and onions and top each pizza generously. Sprinkle with crisp bacon, red pepper flakes and a bit of sea salt.
Slide the parchment with the pizza onto a pizza peel or the back of a rimmed baking sheet and carefully slide in the oven on your pizza pan or stone. Bake for about 10 minutes or until crust is golden brown and cheese is bubbly. Serve immediately.
Homemade Frozen Pizza Directions
Slide the parchment with the pizza onto a pizza peel or the back of a rimmed baking sheet and carefully slide in a preheated 500 degree oven on your pizza pan or stone. Cook for 3 minutes or until the crust just begins to puff up.
Carefully remove pizza on your peel or baking sheet and leave out to cool completely. Once cool, transfer to your freezer, uncovered, until completely frozen, about 4 hours. Wrap frozen pizza twice in plastic wrap and then slide into a large ziploc freezer bag. Store for up to 3 months.
To reheat, preheat your pizza pan or pizza stone to 425 degrees F. Bake pizza for 10 to 12 minutes or until crust is golden brown and cheese is bubbly.