Shaved Brussels Sprouts and Bacon Pizza

Prep Time: 15 minutes | Cook Time: 15 minutes | Serves 4-6

Ingredients

• 1 6oz fresh pizza dough ball, at room temperature
• 2 Tbsp extra virgin olive oil
• 1 Tbsp honey
• 1 Tbsp balsamic vinegar
• 1 small shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• 1/2  Tbsp dried thyme leaves or italian seasoning
• crushed red pepper flakes
• kosher salt and black pepper
• 1/2 pound brussels sprouts
• 6 oz whole milk ricotta
• 4 thick-cut slices of bacon, chopped
• grated parmesan cheese, if desired for serving

Instructions

1. Allow your dough to proof at room temperature for up to 30 minutes. While the dough rests, prep your ingredients.
2. Preheat oven to 500˚F.
3. Thinly slice shallot and garlic and add to a small bowl.
4. Prepare the Brussels by slicing off the stem end and discarding them, then slice the rest of the sprout into thin slices from top to bottom.
5. Chop bacon into small pieces and set aside.
6. Combine 1 tablespoon olive oil, the honey, balsamic vinegar, shallot, garlic, thyme, and a pinch each of red pepper flakes, salt, and pepper.
7. In a separate bowl, toss together the remaining 1 tablespoon olive oil, the Brussels sprouts and a pinch of salt and pepper.
8. On a lightly floured surface, roll the pizza dough out into a shape that is roughly 12”.
9. Once oven is preheated, transfer dough to a sheet tray or pizza stone and par-bake in oven for 5 minutes. This helps the crust hold up all of your toppings when it’s time to cook!
10. Remove par-baked dough from oven and spread with the olive oil/balsamic herb mix.
11. Top with an even layer Brussels sprouts and bacon and dollops of ricotta.
12. Bake the pizza for 10-12 minutes or until the cheese is lightly browned and crust is golden. Rotate the pizza halfway into baking to cook evenly.
13. Top the pizza with a light sprinkle of freshly ground black pepper and red pepper flakes if you’d like, allow to sit for about 5 minutes, then slice and serve.