- Enough dough for one pizza
- 4 pieces of bacon, chopped
- 6-8 Brussels sprouts, halved lengthwise and thinly sliced
- 1 Tbs olive oil, plus more for brushing the dough
- 1 Tbs balsamic vinegar
- 3 cloves of garlic, thinly sliced
- pinch of red pepper flakes
- 1 large shallot, thinly sliced
- salt and pepper
- 1/2 cup shredded sharp aged white cheddar
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup crumbled goat cheese
Place a pizza stone in the oven and preheat to 500 degrees for about 30 minutes.
Meanwhile, cook the bacon in a medium skillet, until just crispy and lightly browned, 4-6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
In a medium bowl, toss the brussels sprouts with the shallots, garlic, oil, vinegar, and red pepper flakes. Season with salt and pepper.
Stretch the pizza dough into a 14-inch circle and place on a well-floured peel. Brush the perimeter with olive oil.
Sprinkle the dough with the cheddar and parmesan, leaving a thin border around the edge. Evenly distribute the brussels sprouts mixture, then top with the bacon and goat cheese.
Carefully transfer the pizza to the stone in the oven, and bake 10-12 minutes, or until the crust is browned and the toppings are cooked through. Remove from the oven and allow to cook 5-10 minutes before slicing and serving.