"This is my favorite way to cook: go to the market, buy a bunch of stuff, and figure out how I can make it into a pizza. In the espring, it's all about light, fresh flavor combinations like asparagus and peas plus mozzarella, prosciutto, a couple perfectly sunny-side-up eggs, and a sprinkling of basil vinaigrette. Elote-inspired roasted corn, cotija cheese, and cilantro get top billing in the summer; pulled pork and cabbage slaw are put to use in the fall (inspired by giving second life to barbecue lovers); and Brussels sprouts, bacon, and Havarti shine in the winter."
shaved Brussels sprouts, plus more for garnish
strips applewood-smoked bacon, cooked and crumbled
red pepper flakes, plus more to taste
chopped fresh chives
In This Recipe
Preheat the oven to 475 F (275 C). Lightly flour a rimless baking sheet or pizza peel.
On a clean, floured surface, shape the dough into 2 medium-ish rounds. Let the dough sit for 5 minutes, then re-form it to make sure it's as big as you'd like it to be. Place the dough on the prepared baking sheet or pizza peel.
Spread the oil over the top of each pizza and sprinkle with the garlic. Season with salt and pepper. Top the pizzas with the shredded cheese and scatter the shredded Brussels sprouts and bacon on top of the cheese.
Transfer to the oven and bake for 10 to 12 minutes, until the cheese is fully melted and the crust is golden brown. Remove from the oven and adjust the salt and pepper as needed. Sprinkle with the red pepper flakes, some shredded Brussels sprouts, and the chives and serve.