Half batch of pizza dough
4 slices bacon
5-6 large Brussels sprouts, halved lengthwise and thinly sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
⅓ cup aged white cheddar, shredded
½ cup mozzarella, shredded
3 cloves garlic, thinly sliced
1 large shallot, halved lengthwise and thinly sliced
Red pepper flakes
Salt and pepper, to taste
¼ cup crumbled feta
Heat oven to 450º. Cook bacon in a medium skillet over medium-high heat for about 4 minutes. Transfer to a paper towel to drain. Once cool, break into bite-size pieces.
Roll out and shape the dough, then place on a cutting board dusted with cornmeal. In a small bowl, toss the Brussels sprouts together with the olive oil and balsamic vinegar. Evenly sprinkle the white cheddar and mozzarella over the dough. Add the Brussels sprouts, garlic, shallot and bacon. Sprinkle on a generous pinch of red pepper flakes and salt and pepper to taste.
Carefully transfer to a pizza stone and bake for about 15 minutes (this will depend on your dough) or until crust is golden and cheese is melted. Remove from oven and top with feta cheese. Slice and serve.