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.

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. 

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.

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.

Using the back of a spoon, top with 40 grams of crème fraîche.

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

Sprinkle on a quarter of the shallots and bacon pieces.

Add the Brussels sprouts.

Finish with grated cheddar.

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

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

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

Slice, serve and enjoy.