1tablespoonolive oil(plus 1–2 tablespoons additional for brushing the pizza)
3/4poundBrussels sprouts,stems removed and thinly sliced
2teaspoonsteaspoons minced garlic(heaping, about 3 cloves)
1/4teaspoonred pepper flakes
2cupsfreshly grated mozzarella cheese
1/2cupcrumbled feta cheese
If necessary, cook the bacon according to one of my easy methods listed below. Once cool, cut into bite-sized pieces and set aside.
Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium low, then add the Brussels sprouts and salt. Cook just until beginning to soften, about 6 minutes, then add the balsamic vinegar. Cook 1 minute, until the vinegar disperses, then add the garlic and red pepper flakes. Cook 1 additional minute, then remove from heat and set aside.
On a lightly floured surface, roll the the pizza dough into a 11x14-inch rectangle, working from the center. If the dough bounces back, simply let it rest a minute, then roll again. Line a large baking sheet with parchment paper or dust with cornmeal. Transfer the dough to the baking sheet, then brush the surface of the dough all over with olive oil. Top with 1/2 of the mozzarella cheese (1 cup), the sautéed Brussels sprouts, then the remaining mozzarella cheese, bacon, and feta. Bake the pizza until crisp and golden, about 12 minutes. Remove from the oven and let cool for 2 minutes, slice then serve.