1: This recipe would suit a variety of pizza styles, but we think our classic pizza dough would be a great fit.
Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

2: Slice the shallots into 2-millimetre slices.
Heat butter in a small saucepan over medium heat, add the shallots, and cook until softened, about 8 minutes. Slice the bacon into 1-centimetre strips, add to a sauté pan or cast iron skillet, and cook over medium heat until crispy. Slice the Brussels sprouts finely until shredded, toss with olive oil and salt in a small bowl, and set aside.
3: Fire up your oven, aiming for 450°C to 500°C on the stone baking board inside.
Use an infrared thermometer to quickly and accurately check the temperature of the stone.
4: Place a dough ball on your lightly floured work surface.
Push the air from the center out to the edge with your fingers. Stretch the dough out to a 30-centimetre-round base, and then lay the stretched dough over your lightly floured pizza peel or countertop.
5: Using the back of a spoon, top with 40 grams of crème fraîche.

6: Then, sprinkle on 30 grams of Gruyère and 60 grams of mozzarella.

7: Sprinkle on a quarter of the shallots and bacon pieces.

8: Add the Brussels sprouts.

9: Finish with grated cheddar.

10: Then slide the pizza off the peel and into the oven.

11: Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake.

12: Remove from the oven and place on a serving peel or board.

13: Slice, serve and enjoy.
