Pumpernickel Pizza with Brussels Sprouts and Bacon

Several weeks ago Mom and I were enjoying a pumpernickel bagel with avocado for breakfast when I had an epiphany of sorts: why not make pumpernickel pizza dough? Within a few hours she and I had made our first batch. We took my crazy idea and added Mom’s practicality to make an easy pumpernickel dough that doesn’t require other flours – just bread flour and all those great pumpernickel ingredients that add flavor and color. That night we covered all the pizzas with a variety of toppings and had dinner.

The winning formula was pumpernickel dough, topped with fresh mozzarella, wilted brussels sprouts, and thick-cut bacon.

12 minutes in the oven and look at that crispy, melted goodness!

 Of all the topping combinations, this was the first pizza to disappear off the board. This is your perfect St. Patrick’s Day pizza, friends.

Pumpernickel Pizza with Brussels Sprouts and Bacon

Serves 4

If you’re watching calories or meat consumption, 6 ounces of bacon is very satisfying.

1/2 recipe Pumpernickel Pizza Dough
6 to 8 ounces thick-cut bacon, cut into 1-inch pieces
2 cups trimmed and thinly sliced Brussels Sprouts, about 1/2 pound
8 ounces fresh mozzarella, thinly sliced

Prepare and stretch Pumpernickel Pizza Dough as directed above. Adjust oven rack to lowest position and heat oven to 500 degrees.

Meanwhile, fry bacon in a large skillet over medium-high heat until partially rendered, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon renderings and return skillet to burner. Add Brussels sprouts to empty skillet; stir-fry until just wilted, about a minute. Turn off heat.

Top each stretched pizza dough with a portion cheese, then Brussels sprouts, and finally bacon.

Bake until crust is crisp and has darkened in color, about 12 minutes. Remove from oven; grate with Parmesan and serve.

Pumpernickel Pizza Dough

Makes 8 individual pizzas

1/2 cup warm water and 1 1/4 cup tap water
1 envelope (2 1/4 teaspoons) active dry yeast
2 tablespoons extra-virgin olive oil
2 tablespoons cocoa powder
2 teaspoons instant coffee
2 tablespoons molasses
4 cups bread flour
1 tablespoon caraway seeds
2 teaspoons salt
Cornmeal for baking sheets

Measure 1/2 warm cup water in a 2-cup measuring cup. Whisk yeast into water; let stand until it bubbles, about 5 minutes. Measure in remaining 1 1/4 cups water (for 1 3/4 cups total) and oil to yeast mixture; whisk in cocoa powder, coffee, and molasses.

Meanwhile, pulse flour, caraway seeds and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour mixture; pulse to form a rough soft ball. Continue to process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto a floured work surface and knead a few seconds to form a smooth ball. Place in a vegetable cooking spray-coated bowl and cover with plastic wrap. Let rise to double in size, 2 to 3 hours.