Prepare the soy chilli glaze.

If you’re making the pizza Derrick’s original way: Finely slice the garlic, core and peel the sprouts and thinly slice the lap cheong in oval slices. If you’re making the pizza the easy way: finely chop the garlic, pulse the sprouts in a blender or food processor and roughly cut the sausage into small dice, about ¼-inch cubed; slice the sausage in half, then cut them crosswise into pieces about the same size.

Light your oven, aiming for 400°C to 450°C on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature.

Stretch your dough on a lightly floured surface. Using your fingertips, gently push the air from the center out toward the crust, then use your knuckles to stretch out the base to 12 inches (30 centimeters).

Coat with the garlic, uniformly distributing it over the surface of the pizza out to 2.5 centimetres from the edge. Top with fresh mozzarella.

Equally spread the brussels sprouts over the cheese. About ¾ of the pizza should be covered with sprouts.

Cover evenly with the lap cheong, then drizzle olive oil over the pizza starting from the center and moving in a circle out to the edge.

Transfer the pizza to your lightly floured pizza peel; launch the pizza into your oven.

After 2 to 3 minutes, rotate the dough with a turning peel and cook for a further 30 seconds to 1 minute to ensure an even cook. You want the lap cheong edges to barely start to turn black and glisten, so adjust the heat and rotate as needed.

Remove from the oven. Slice, then scatter with Parmigiano Reggiano.

Finish with a drizzle of soy chili glaze in a back-and-forth sweeping motion for visual flair, serve and eat. Gong hei fat choy!