7 Brussels sprouts, halved, cored and shredded
1/3 pound thick-cut bacon, cut into 1-inch dice
1 pound pizza-dough ball, at room temperature
¼ large red onion, thinly sliced
3 ounces robiola cheese, roughly crumbled
2 tablespoons olive oil
4 tablespoons grated pecorino cheese
Preheat oven to 550 degrees.
Fill a large bowl with ice water. Add Brussels sprouts to bowl and soak 10 minutes. Meanwhile, in a medium-size pan over medium heat, sauté bacon until browned on all sides, about 5 minutes. Transfer bacon to a paper-towel-lined plate and set aside. Drain and dry Brussels sprout leaves.
Generously dust a large cutting board with flour. Place dough on board and use your hands to stretch it, rotating dough as you work, until you have a round, 24-inch crust with a translucent center.
Spread Brussels sprouts over dough, leaving a ½-inch rim bare. Sprinkle with salt and scatter onions, bacon and robiola overtop. Drizzle with 1 tablespoon olive oil. Carefully slide pizza from board onto an inverted baking tray or preheated pizza stone in the oven. Bake until dough puffs and browns, about 13 minutes. Remove pizza from oven and top with pecorino and remaining oil.